There’s an amazing restaurant in town called The Cuban that showcases Latin food in an innovative and exciting way. They make this dish called the Churrasco which (I kid you not) is absolutely amazing! They handle their flavors in such a way that it makes every single bite burst in your mouth.
This steak in particular is almost silky, and I’m not one to talk about red meat that way! They serve it with yuka fries which are also amazing.
If you couldn’t tell, I love this dish, which is why I chose to remix it this week during Hoboken week. Here’s how I made mine:
Photo cred: The Cuban
Churrasco Steak with Chimichurri
- 1/2 cup packed fresh cilantro, finely chopped
- 1/2 cup packed fresh parsley, finely chopped
- 1/4 onion, finely chopped (about 3 tablespoons)
- 1 tablespoon garlic, minced
- 1/8 teaspoon red pepper flakes
- 2 tablespoons lemon juice (about 1/2 a lemon)
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- Adobo all-purpose seasoning with pepper, to taste
- 1 lb. flank or skirt steak, cut into four 4-oz. pieces
- To make the chimichirri sauce, in a small bowl, combine cilantro, parsley, onion, garlic and red pepper flakes (I kept mine on the chunky side, but you can make this smoother in the food processor if you want). Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use.
- Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare.