Churrasco Steak with Veggies
Inspired by the world famous Brazilian Churrasco, flat iron steaks grilled with a simple yet powerful seasoning. A side of grilled veggies topped with a delicious cilantro chimichurri sauce!
Servings: 4 servings
Ingredients
- 4 flat iron steaks
- 2 tbsp olive oil
- 2 cloves garlic, minced or pressed
- coarse sea salt and fresly ground black pepper
- 1 zucchini
- 1 summer squash
- radishes
- 1 red bell pepper
Cilantro Chimichurri Sauce
- 1/2 cup olive oil
- 1 cup fresh cilantro
- 3 cloves garlic
- 1/2 tbsp peppercorns
- 1/2 tsp coarse sea salt
- 1/4 tsp red pepper flakes
- lime, juiced
Instructions
- In a small glass bowl add oil, salt, pepper and minced garlic, stir to combine.
- Season the steaks on both sides with garlicky oil mixture. Save a little bit of this oil aside for the veggies. Let the meat marinate while you work on the veggie kebabs (see marinate times in notes)
- Prepare your veggie kebabs by slicing both the zucchini and summer squash into rounds, then half each round (like a half moon). Cut the bell pepper into square pieces and you can leave the radishes whole. Then arrange the veggies in skewers in any combination you like (see notes)
- Pour remaining garlicky oil over the veggie kebabs. Otherwise just add a drizze of olive oil and a pinch of dried oregano.
- Pre-heat grill to medium-high. Grill the steaks over direct heat for about 8 minutes on each side (see notes) or until internal temperature of meat reaches 145F - 150F. Grill the veggie kebabs simultaneously, turning them half way through.
- When steaks are done, transfer to a cutting board, sheet pan or platter and cover for 5 minutes with foil.
- Meanwhile, using a mortar and pestle, add peppercorns and sea salt and crush it until it reaches a rough sandy consistency. Then add the cilantro and crush until pasty. Next add the oil, red pepper flakes and a generous squeeze of lime juice. Stir well. (See options on this)
- Serve the churrasco steaks with veggie kebabs, top with cilantry chimichurri sauce.
Notes
*Marinate the steaks for anywhere from 30 minutes prior up to 4 hours. Keep refrigerated until the last half hour, so the steaks reach room temperature before grilling
**If using wooden skewers you may soak for 30 minutes to prevent the wood from burning. Or you can wrap the ends will foil for easy flipping.
***If you are cooking with a thinner meat like flank or skirt steak, times will be reduced. The best way to know when the meat is ready, is by checking the internal temperature.
****Alternatively, you can use a food processor to make the cilantro chimichurri sauce, however I do not recommend using peppercorns in this case. Use ground pepper instead
Nutrition
Calories: 774kcal | Carbohydrates: 7g | Protein: 49g | Fat: 61g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 487mg | Potassium: 1147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1442IU | Vitamin C: 57mg | Calcium: 48mg | Iron: 7mg