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.
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.
Chimichurri is NOT a portuguese word/sauce. Brasil (yes, with an "s" instead "z" 😊) speaks Portugues. Chimichurri is spanish origin word, Argentinian. Brazilian churrasco is great (Rodizio), specially in the southeast and south part of the country, however it is different than Argentinian churrasco. Argentina has a delicious churrasco, and it is prepared differently and seasoned differently than the Brazilian one.I am from Brasil and travelled very often to Argentina for export/import food business, and had a chance to know their churrasco well.Thank you for the recipe - Food has a wonderful way to unite us all!😁
We have made this for years with great reviews from our guests. The chimichurri sauce and the steak have great flavor. We serve with roasted potatoes and fresh fruit (mango, kiwi, berry) salad. Works year round. Not particularly true to any South American dish, The original Cooking Light article correctly refers to Argentina, but a good americanized version in our opinion.
This is good except this IS NOT A TRADITIONAL BRAZILIAN DISH... PLEASE... this is ARGENTINE!... Brazil DOES NOT MAKE CHURRASCO... they only eat it... IT IS ARGENTINA'S DISH, very much like fish and ships in england, so please stop making assumptions about things you don't understand.
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