Two Way Barbecued Steak Churrasco
Get ready to fire up the grill for this mouthwatering Two Way Barbecued Steak Churrasco, a tantalizing dish that celebrates bold flavors and versatility. Featuring tender ribeye or sirloin steaks, this recipe combines the smoky allure of a spiced paprika-cumin rub with the vibrant zest of a homemade chimichurri sauce. Perfectly grilled to juicy perfection, the steak is served "two ways" — half drizzled with the tangy, herbaceous chimichurri and the other half left to shine in its smoky simplicity. With minimal prep time and a quick cook on the grill, this churrasco-style steak is both an impressive centerpiece for cookouts and a satisfying weeknight treat. Pair it with your favorite grilled vegetables or roasted potatoes for a complete meal that captures the essence of outdoor cooking. Ideal for steak lovers and barbecue enthusiasts alike!
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Ingredients
- 4 pieces (8-10 oz each) Ribeye steak (or sirloin)
- 4 cloves Garlic cloves, minced
- 0.5 cup Olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 cup Fresh parsley, chopped
- 2 tablespoons Fresh oregano, chopped
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Lemon juice
Directions
Step 1
1. Begin by patting the steaks dry with paper towels. This will help with achieving a nice crust during grilling.
Step 2
2. In a small bowl, mix together 2 tablespoons of olive oil, smoked paprika, ground cumin, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Rub this mixture evenly over both sides of each steak and set aside for 15 minutes to marinate while you prepare the grill.
Step 3
3. Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are white-hot for optimal heat. For a gas grill, preheat all burners and lightly oil the grates.
Step 4
4. While the grill heats, prepare the chimichurri sauce: Combine the minced garlic, fresh parsley, oregano, red chili flakes, red wine vinegar, lemon juice, 6 tablespoons of olive oil, and 1 teaspoon of kosher salt in a bowl. Mix well and adjust seasoning to taste, then set aside.
Step 5
5. Grill the steaks: Place the steaks on the hot grill and cook for 4-6 minutes per side for medium-rare, or adjust cooking time to reach your desired doneness. Use a meat thermometer to ensure accuracy; aim for an internal temperature of 130°F (54°C) for medium-rare.
Step 6
6. Once cooked to your liking, transfer the steaks to a cutting board and let them rest for 5 minutes to allow juices to redistribute.
Step 7
7. Slice the rested steaks against the grain into thin strips and arrange on a serving platter.
Step 8
8. Serve the grilled steak two ways: Drizzle half with the prepared chimichurri sauce for a fresh, tangy flavor, and leave the other half plain to let the smoky, spiced rub shine. Garnish the platter with additional parsley, if desired.
Step 9
9. Enjoy your Two Way Barbecued Steak Churrasco with your choice of sides, such as grilled vegetables or roasted potatoes.
Nutrition Facts
| Serving size | (1470.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4125.4 |
| Total Fat 349.7g | 0% |
| Saturated Fat 128.0g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 816mg | 0% |
| Sodium 1887.7mg | 0% |
| Total Carbohydrate 26.9g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 4.7g | |
| Protein 254.8g | 0% |
| Vitamin D 71.4IU | 0% |
| Calcium 766.2mg | 0% |
| Iron 44.6mg | 0% |
| Potassium 5716.9mg | 0% |
Source of Calories