Steak Churrasco

Ingredients

Here are the following ingredients:

• 3 tbsp (45 mL) kosher salt
• 1 tbsp (15 mL) dried parsley leaves
• 1 tbsp (15 mL) garlic powder
• 1 tbsp (15 mL) dry mustard powder
• 1 tbsp (15 mL) onion powder
• 1 tbsp (15 mL) freshly ground black pepper
• 16 Top Sirloin Cap Steaks, about 6 oz (175 g) each and ½-inch (1 cm) thick
• ½ cup (125 mL) canola oil
• 3 oz (90 g) grated onion, about ½ cup (125 mL)
• ¼ cup (60 mL) minced garlic

Chimichurri Sauce

• 4 oz (125 g) packed fresh parsley leaves, about 4 cups (1 L)
• 4 oz (125 g) packed fresh cilantro leaves, about 4 cups (1 L)
• ¼ cup (60 mL) dried oregano leaves
• 12 cloves garlic
• 2 cups (500 mL) olive oil, divided
• 2 tbsp (30 mL) kosher salt
• 4 tsp (20 mL) hot pepper flakes
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) coarsely ground black pepper
• ¼ cup (60 mL) red wine vinegar

Preparation

1. Mix salt with parsley flakes, garlic powder, mustard powder, onion powder and pepper. Sprinkle over steaks to coat evenly.
2. Stir oil with onion and garlic. Brush over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours. 
3. Chimichurri Sauce: Add parsley, cilantro, oregano and garlic to a robot coupe. Pulse until finely chopped. Add 1 cup (250 mL) oil, salt, hot pepper flakes, cumin and black pepper. Pulse until combined. Pour in vinegar.
4. With the motor running, slowly add in the remaining oil until well combined. Let stand for at least 60 minutes before serving. Cover and refrigerate for up to one day.

Service

1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Plate steak with ¼ cup (60 mL) Chimichurri Sauce.

Beef Cuts