Entree: Paraguay – National Cuisine – Churrasco (Charcoal-grilled thin beef steak served sliced with a parsley-garlic chimichurri)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 5 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) skirt steak or flank steak, trimmed
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1 tsp (5 g) coarse salt, plus extra to finish
- 1 tsp (1.5 g) freshly ground black pepper
- 1 tsp (1 g) dried oregano, optional
- 1/4 cup (60 ml) red wine vinegar or lemon juice
- For the chimichurri:
- 1 cup (240 ml) (packed) fresh flat-leaf parsley, finely chopped, about 1 1/16 oz (30 g)
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1/3 cup (80 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1/2 tsp (1 g) red pepper flakes
- 1/2 tsp (2.5 g) coarse salt, plus pepper to taste
- Optional accompaniment:
- 1 lb (450 g) mandioca (cassava), peeled and cut into chunks for boiling
- Lime wedges for serving

Show original ingredient measurements

- 2 lb (900 g) skirt steak or flank steak, trimmed
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (about 12 g) garlic, minced
- 1 tsp (5 g) coarse salt, plus extra to finish
- 1 tsp (1.5 g) freshly ground black pepper
- 1 tsp (1 g) dried oregano, optional
- 1/4 cup (60 ml) red wine vinegar or lemon juice
- For the chimichurri:
- 1 cup (packed) fresh flat-leaf parsley, finely chopped, about 30 g
- 4 cloves (about 12 g) garlic, minced
- 1/3 cup (80 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1/2 tsp (1 g) red pepper flakes
- 1/2 tsp (2.5 g) coarse salt, plus pepper to taste
- Optional accompaniment:
- 1 lb (450 g) mandioca (cassava), peeled and cut into chunks for boiling
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine 2 tbsp (30 ml) vegetable oil, minced garlic, 1 tsp (5 ml) coarse salt, 1 tsp (5 ml) black pepper, oregano if using, and 1/4 cup (60 ml) red wine vinegar in a shallow dish. Add the steak and turn to coat. Marinate 30–60 minutes at room temperature.
2. Meanwhile make chimichurri: stir together chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, 1/2 tsp (2.5 ml) salt, and a few grinds of black pepper. Let sit at least 15 minutes for flavors to meld.
3. If serving mandioca, place chunks in salted water, bring to a boil, and simmer until tender, about 20–25 minutes. Drain and keep warm.
4. Preheat a grill or grill pan to very high heat. Pat steak dry and wipe off excess marinade; reserve marinade juices.
5. Grill steak 3–5 minutes per side for medium-rare (time will vary by thickness), basting once with reserved juices if desired. Adjust to preferred doneness.
6. Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly across the grain into serving portions.
7. Arrange sliced churrasco on a platter, spoon chimichurri over or serve alongside, and offer boiled mandioca and lime wedges.

1. Combine 2 tbsp vegetable oil, minced garlic, 1 tsp coarse salt, 1 tsp black pepper, oregano if using, and 1/4 cup red wine vinegar in a shallow dish. Add the steak and turn to coat. Marinate 30–60 minutes at room temperature.
2. Meanwhile make chimichurri: stir together chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, 1/2 tsp salt, and a few grinds of black pepper. Let sit at least 15 minutes for flavors to meld.
3. If serving mandioca, place chunks in salted water, bring to a boil, and simmer until tender, about 20–25 minutes. Drain and keep warm.
4. Preheat a grill or grill pan to very high heat. Pat steak dry and wipe off excess marinade; reserve marinade juices.
5. Grill steak 3–5 minutes per side for medium-rare (time will vary by thickness), basting once with reserved juices if desired. Adjust to preferred doneness.
6. Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly across the grain into serving portions.
7. Arrange sliced churrasco on a platter, spoon chimichurri over or serve alongside, and offer boiled mandioca and lime wedges.