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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Marinate30 minutes mins
Total Time1 hour hr
Course: Dinner
Cuisine: Brazilian
Keyword: Barbecue, Churrasco, Grilled Steak, Steak
Servings: 4 servings
Author: Silvia Dunnirvine
- 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
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.
*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
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