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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
Cook Time20 minutes
Marinate30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Brazilian
Keyword: Barbecue, Churrasco, Grilled Steak, Steak
Servings: 4 servings
Author: Silvia Dunnirvine


  • 4 flat iron steaks
  • 2 tablespoon 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 cup fresh cilantro
  • 3 cloves garlic
  • ½ tablespoon peppercorns
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon 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 cilantry 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