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Churrasco Steak and Arugula with Candied Pepper Chimichurri

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Churrasco Steak and Arugula with Candied Pepper Chimichurri

Churrasco Steak and Arugula with Candied Pepper Chimichurri
Quentin Bacon
Provided by:
total prep
Recipe courtesy of New Latin Classics by Lorena Garcia and Raquel Pelzel/Ballantine Books, 2011.

In Latin America, churrasco is a term used to define a thin, boneless cut of meat that cooks quickly on the grill. Most often we’re talking skirt steak-it is marbled with fat, giving it a huge, meaty flavor and lots of juiciness. Churrasco steak is usually served with chimichurri, a classic vinegary parsley-garlic-oregano sauce. I give it a twist by adding candied peppers for a tangy-sweet-sour kick.


  • 1/2 cup finely minced candied Red Peppers
  • 1/4 cup candied pepper liquid
  • 1/4 cup brine-packed capers, rinsed and finely chopped
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 6 garlic cloves, very finely minced
  • 2 shallots, very finely chopped
  • 1/2 cup extra-virgin olive oil
  • 4 8-ounce skirt steaks
  • 2 tablespoons plus 1/2 teaspoon coarse sea salt
  • 1 tablespoon plus 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 4 cups baby arugula
  • 1 cup halved cherry tomatoes


  • To make the chimichurri, place the candied peppers in a medium bowl with their liquid, capers, parsley, cilantro, garlic, and shallots and whisk to combine. Slowly whisk in the olive oil until the mixture is thick and emulsified. Set aside.
  • Prepare a hot charcoal or gas grill.
  • Season both sides of the skirt steaks with 2 tablespoons of the salt and 1 tablespoon of the black pepper and set on the grill. Cook without moving until there are grill marks, about 5 minutes. Turn over the steaks and cook the other side until there are grill marks and the steaks are cooked to your liking, about 3 minutes for medium-rare, 4 minutes for medium, and 5 minutes longer for medium-well. Use tongs to transfer the steaks to a large platter and set aside.
  • While the steaks rest, whisk together the olive oil, lemon juice, the remaining 1/2 teaspoon salt, and the remaining 1/8 teaspoon black pepper in a large bowl. Add the arugula and cherry tomatoes and gently toss to coat.
  • Arrange the 4 steaks on a large platter in a circular shape. Fill the center of the circle with the arugula and tomatoes and serve with the chimichurri on the side.