Churrasco Steak with Chimichurri Rojo Sauce
Churrasco is the Latin American term for a long flat cut of skirt steak that's marinated in a citrus-garlic mojo marinade, then grilled to juicy perfection. The tender steak is then served with a delicious chimichurri rojo sauce made with cilantro and smoky dried Guajillo peppers. Chef Nelson compliments the dish with cilantro-lime brown rice and simply roasted zucchini.
Nutritional facts
Protein
43g
Carbs
53g
Calories
840kcal
Fat
53g
Ingredients
Canola and Olive Oil Blend, Red Wine Vinegar, Black Pepper, Cumin, Tomato Paste, Cilantro, Garlic, Sugar, Zucchini, Kosher Salt, Brown Rice, Guajillo Chile, Lime Juice, Green Onion, Crushed Red Pepper, Canola Oil, Italian Parsley, Skirt Steak
Reviews
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Based on 0 reviews
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Elliott · 10/30/23
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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