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Ultimate Churrasco Steak with Chimichurri Sauce

Rose
Juicy churrasco-style steak served with vibrant chimichurri sauce, crispy oven fries, and grilled asparagus with cherry tomatoes. This Latin-inspired meal delivers bold flavors, fresh herbs, and satisfying textures for a restaurant-quality dinner at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Latin American
Servings 2 servings
Calories 550 kcal

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • cast iron skillet or grill pan
  • knife and cutting board
  • tongs

Ingredients
  

  • 2 ribeye or sirloin steaks
  • 2 tbsp olive oil (for steak)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper to taste
  • 3 medium potatoes cut into fries
  • 1 tbsp olive oil (for fries)
  • 1 bunch asparagus trimmed
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil (for vegetables)
  • 1 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • 0.33 cup olive oil (for chimichurri)
  • salt and black pepper to taste

Instructions
 

  • Preheat the oven to 425°F (220°C). Toss potato fries with olive oil, salt, and pepper, spread in a single layer on a baking sheet, and roast for 25–30 minutes, turning halfway through until golden and crispy.
  • In a bowl combine parsley, minced garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well and let the chimichurri sit for at least 10 minutes to develop flavor.
  • Toss asparagus and cherry tomatoes with olive oil, salt, and pepper. Grill or roast them in a grill pan over medium heat for 6–8 minutes until lightly charred and tender.
  • Pat steaks dry and season both sides with garlic powder, smoked paprika, salt, and black pepper. Heat a cast-iron skillet or grill pan over high heat with olive oil and sear steaks for 4–5 minutes per side, adjusting for thickness and desired doneness. Let rest for 5 minutes.
  • Slice the steaks against the grain, arrange on a serving plate, and spoon chimichurri sauce over the top. Serve with the crispy fries and grilled asparagus with cherry tomatoes.

Notes

Use ribeye for richer flavor or sirloin for a leaner option. For extra brightness, add a squeeze of lemon or lime to the chimichurri. Sweet potatoes can replace regular potatoes for the fries, and vegetables like zucchini or bell peppers work well instead of asparagus.

Nutrition

Calories: 550kcalCarbohydrates: 35gProtein: 38gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 95mgSodium: 420mgPotassium: 980mgFiber: 5gSugar: 4gVitamin A: 950IUVitamin C: 18mgCalcium: 70mgIron: 4mg
Keyword chimichurri steak, churrasco steak, latin grilled steak, steak with chimichurri
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