Churrasco de flank steak

  • 8 Servings
  • 10mPrep Time
  • 5mCook Time
  • 15mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : beef
  • Chef : Evandro Caregnato

Flank steak is a lean, flat, flavorful cut of beef popular for grilling and frequently used in Mexican and Chinese cooking.


  • 1 4-pound flank steak (do not remove fat)
  • Brazilian sal grosso or rock salt


Chimichurri sauce

  • 1 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh garlic
  • 1 tablespoons dried oregano
  • 1 tablespoon crushed red pepper
  • Salt to taste



Prepare a medium-high to hot fire with charcoal or wood in an open barbecue grill. Place the grid as close as possible to the coals.

Apply a generous coating of rock salt to the flank steak without rubbing it in; the salt must be loose or the meat will be too salty. Grill the meat about 5 minutes on each side for medium rare, turning only once.

When the meat tests done, grab the flank steak with large tongs and hit the meat with the side of a large knife to knock off the extra salt. Let the meat rest for a few minutes before slicing it. Serve with chimichurri sauce, if desired.

Chimichurri sauce

Combine all ingredients. Use as a marinade for beef or chicken or as a table sauce for the meat after grilling. The mixture can be stored, covered and refrigerated, for about two weeks. About 2 cups.