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    You are in: Home / Recipes / Flank Steak Churrasco With Chimichurri Rojo Recipe
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    Flank Steak Churrasco With Chimichurri Rojo

    Flank Steak Churrasco With Chimichurri Rojo. Photo by TeresaS

    1/5 Photos of Flank Steak Churrasco With Chimichurri Rojo

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    12 mins

    8 mins

    diner524's Note:

    Churrasco is South American style skewers. I got this from Cuisine at Home Magazine. I haven't tried this yet, but sounded good!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the steak against the grain at 45 degree angle into 1/4"-thick strips.
    2. 2
      In a large bowl whisk together remaining ingredients.
    3. 3
      Preheat grill to medium.
    4. 4
      Toss meat slices into the chimichurri to coat.
    5. 5
      Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer.
    6. 6
      Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.

    Ratings & Reviews:

    • on March 26, 2009

      45

      This was really good. The flavor was nice, I felt that it could have used a little something, but I left out the red pepper because I have a two year old and I didn't want it to get too spicy for her. We didn't cut and skewer so that we could make sure it was cooked the way we wanted it. This was my "one new recipe every week" for this week and it will now go into the regular rotation. We had it with Spanish Rice, Black Beans and Tortillas. It was equally good the next for lunch. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2009

      55

      This was fantastic and actually made for a memorable breakfast. I had and extra pound of flank steak and wanted to use it in a breakfast dish and found this marinade. I cut very thin strips of the flank steak and let it sit for 15 minutes in the marinade and prepared it in a cast iron skillet. While it cooked (just a few minutes) I toasted cheddar-garlic bread and fried eggs. To serve, I buttered the bread placed an egg on top and topped it all with the prepared flank steak and little sauce that formed while cooking. Rave reviews from the family, this one is a keeper!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2008

      55

      This was simple to prepare, fast, and delicious! No slicing, no chopping--wow! I did not marinate the steak (per directions), and to my surprise, found the steak to be tender and flavorful once cooked. We grilled this on our outdoor BBQ. Modifications including doubling the cumin and red pepper flakes, but in the end, we weren't sure we needed to do this. It probably would have had enough heat without us taking measures into our own hands. We'll definitely make this again. Made for ZWT4.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Flank Steak Churrasco With Chimichurri Rojo

    Serving Size: 1 (234 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 438.8
     
    Calories from Fat 251
    57%
    Total Fat 27.8 g
    42%
    Saturated Fat 7.7 g
    38%
    Cholesterol 115.6 mg
    38%
    Sodium 191.5 mg
    7%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 4.7 g
    18%
    Protein 37.1 g
    74%

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