|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a great recipe for Brazilian-style skirt steak on skewers. Churrasco is a very popular food in South America and is the traditional Brazilian way to barbecue. And no wonder it's a favorite, as these strips of steak are sliced thin, and then grilled to absolute perfection. Tender, juicy steak that's dressed in a chimichurri sauce, consisting of olive oil, onion, garlic, red wine vinegar, with a touch of spices and herbs. Just delightful!
Churrasco is made from skirt steak, which comes from the section of the cow known as the beef plate primal cut. A very tasty cut of beef, yet it is known to be a tougher cut, as it has a lot of connective tissue.
This recipe only takes a mere 30 minutes, from start to finish, so you can place it quickly on the table for eating, whether it be a weeknight or weekend meal. These delicious morsels are great served up with rice and grilled vegetables.
Gather the ingredients.
Preheat grill for medium-high heat.
Salt and pepper both sides of the steaks.
Cut the steaks into 2-inch wide strips.
Roll skirt steak strips into coils and place about 3 to 4 on large metal skewers.
Place onto grill and cook for 4 to 5 minutes per side.
When the meat is cooked through (internal temperature between 155 to 165 F), remove from heat.
While the meat is resting, combine the salt, pepper, olive oil, onion, garlic, red wine vinegar, parsley, and oregano in a small dish.
Pour over the skirt steak and serve with your choice of sides.