Churrasco with Chimichurri Sauce

Becky Luigart-Stayner

Fire up the grill and enjoy this lightened version of the traditional Brazilian dish.

Yield: 6 servings (serving size: 3 ounces steak and about 2 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 43%
  • Fat: 11.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 26.6g
  • Carbohydrate: 7.5g
  • Fiber: 1.7g
  • Cholesterol: 76mg
  • Iron: 5.4mg
  • Sodium: 459mg
  • Calcium: 79mg

Ingredients

  • 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
  • Chimichurri Sauce

Preparation

  1. 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.
  2. Prepare grill.
  3. 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.
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Churrasco with Chimichurri Sauce Recipe at a Glance
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