Churasco!!

A flavor of Brazil!


I found this recipe in Cook's Illustrated and thought I would try it out. Sorry I didnt get step by step photos of everything. i was to excited to get these steaks on the grill.

The Meat- New York Strip
In a small bowl mix 1 Tbsp Corn Starch and 2 Tbsp Kosher Salt
Rub the mixture onto both sides of your steaks.
Put steaks in freezer for 30 min.
Take out and add fresh black pepper.

Chimichurri Sauce

add 2 Tsp dried Oregano and 2 Tsp kosher Salt to 1/4 cup hot water, let sit for 5min
press 5 garlic cloves. To food processor, pulse large handful fresh parsley, small handful of fresh cilantro, the garlic, and 1 Tsp red pepper flakes. Next add 1/4cup Red wine Vinegar and the water oregano mixture. Pulse togther about 8 times. Next put the sauce in a bowl and wisk in slowly 1/2 cup extra virgin Olive Oil. Cover with plastic wrap and let stand at room temp for 1 hour.

Time to grill!

I used a chimney starter and fired up about 100 charcoal briquettes, once ashed over spread out in a single layer. Next put the grill grate on and close the lid. Let heat about 8min.

Add dry wood pieces on top of the charcoal. Add the steaks to the grill and cover. Cook 3 min then flip. Cook 3 more min the flip. Flip one more time and cook to your desired temp of meat. I like medium so I cooked an additional 3 min.

Take meat off grill and put on a plate and cover loosely with foil. Let sweat about 10 min. Slice and serve. Add sauce on top of steaks.

For a side dish I just cut up a sweet potato and rubbed it with olive oil salt and pepper and then baked at 425F for about 25 min.

Enjoy!