Churrasco de Sao Paolo al la Parilla con Chimichurri Rojo
Recipe information
Yield
Makes 4 servings
Ingredients
1 recipe Chimichurri Rojo
Two 1-pound skirt steaks
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley leaves
Kosher salt and freshly toasted and ground black pepper, to taste
Preparation
Step 1
Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
Step 2
To cook the steaks, prepare a medium-hot grill.
Step 3
Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)
Step 4
Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.
