Recipe: Churrasco With Grilled Scallion Chimichurri
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
10 to 12 servings
Ingredients
  • 2 pounds (8 links) linguiça
  • 2 pounds (7 each) tiger prawns
  • 1 cup olive oil
  • 1 cup (30 cloves) garlic, roughly chopped
  • 1 cup orange juice
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • 1 tablespoon fresh oregano, roughly chopped
  • 2 teaspoons salt
  • 1 teaspoon light brown sugar
  • ½ teaspoon cinnamon
  • 1 red onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • Three 1-pound top sirloin steaks
  • 1 pound (3 bunches) scallions, trimmed
  • ½ cup parsley leaves, minced
  • ¼ cup olive oil, divided
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • ½ teaspoon oregano, minced
  • 1 Fresno chile—stemmed, seeded and minced
Directions
  1. Prepare the churrasco: In a large bowl, combine all the churrasco ingredients, except the steaks, and toss until incorporated. Let marinate for 1 hour. Skewer the steaks on a large metal skewer, curving them to form a C shape. Meanwhile, make the chimichurri: Light a grill. Cook the scallions, turning often, until lightly charred and slightly wilted, 4 to 6 minutes. Transfer to a cutting board and let cool. Mince the scallions, then transfer to a small bowl. Whisk in the remaining chimichurri ingredient until a smooth sauce comes together. Season the skewered steaks with salt and pepper, and place on the grill with the sausage and prawns. Cook, turning occasionally until all the meats are lightly charred, the prawns are cooked through and the steak is medium rare, about 15 minutes. Transfer to a board and let rest for 5 minutes, then carve and serve with the chimichurri.