Churrasco Strip Steak with Chimichurri Sauce

Name: Churrasco Strip Steak with Chimichurri Sauce
Yield: feeds 4
Ingredients: 4 strip steaks (10 to 12 ounces each); 1 cup Mojito Marinade (page 164); 1 medium bunch fresh Italian parsley; 10 to 12 large cloves garlic, coarsely chopped; 3 to 4 tablespoons freshly squeezed lemon juice (about 1 lemon); 1 teaspoon red pepper flakes

January 24, 2012

My first encounter with this dish was in a Nicaraguan steak house in Miami. The citrus-marinated steak with its beautiful green sauce just blew me away. Making the Chimichurri Sauce—a Latin version of pesto—takes no time, so you could easily fit this into your after-work grilling repertoire.

Recipe notes

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