Churrasco with Chimichurri Sauce

Churrasco with Chimichurri Sauce Recipe
Becky Luigart-Stayner
Fire up the grill and enjoy this lightened version of the traditional Brazilian dish.


6 servings (serving size: 3 ounces steak and about 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 43 %
Fat 11.5 g
Satfat 3.3 g
Monofat 6.2 g
Polyfat 0.8 g
Protein 26.6 g
Carbohydrate 7.5 g
Fiber 1.7 g
Cholesterol 76 mg
Iron 5.4 mg
Sodium 459 mg
Calcium 79 mg


1 (1 1/2-pound) boned sirloin steak
1 1/2 cups cilantro sprigs
1 cup white vinegar
3/4 cup chopped onion
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons black pepper
1 teaspoon salt
6 garlic cloves, chopped (about 1/4 cup)
3 bay leaves
Cooking spray


Trim fat from steak, and set aside. Combine cilantro and next 9 ingredients (cilantro through bay leaves) in a large zip-top plastic bag. Add steak to bag, and seal. Marinate in refrigerator for 3 hours, turning occasionally. Remove steak from bag; discard marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill steak 8 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices. Serve with Chimichurri Sauce.

September 2000
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