Churrasco steak with chimichurri | Grilled flank steak
Rohlík vaří
Šťavnatý a dokonale propečený hovězí skirt steak (hovězí pupek) s výraznou, svěží a bylinkovou omáčkou chimichurri. Tento recept je ideální pro milovníky latinskoamerického grilování.
Ingredients
Preparation method
Meat preparation
Season the steak with salt and pepper on all sides. Place it on a wire rack set inside a baking sheet and refrigerate uncovered for at least 30 minutes, ideally up to 8 hours before cooking.
Grilling or searing
Grill preparation: Open the bottom vent of a charcoal grill. Light a chimney starter filled with briquettes. Once the top briquettes are partially covered with ash, pour them onto one side of the grill to create a direct heat zone. Cover the grill and let it preheat for 5 minutes. If using a gas grill, turn all burners to high, cover, and let the grill heat up to 260 °C (about 15 minutes). Clean the grill grate thoroughly and brush with oil.
Place the steaks on the hot part of the grill. Cover and grill for 1 minute. Then flip the steaks, cover, and grill for another minute. Continue this quick flipping and covering until the meat develops a beautiful crust and a thermometer inserted into the center reads 43 to 46 °C for medium-rare or 46 to 49 °C for medium (6 to 8 minutes in total). During the last minute of grilling, brush the steaks on all sides with a little chimichurri sauce. Then transfer the meat to a large plate and let it rest in a warm place for 10 minutes.
Chef's tip
If the meat (e.g., boneless beef short rib) is too thick, butterfly it before grilling so that it cooks quickly and evenly.
40 min
Under an hour
