Recipe: Churrasco With Grilled Scallion Chimichurri
Steak, prawns and sausage come together for the ultimate cookout crowd-pleaser
Churrasco, which often refers to grilled beef, has grown to loosely describe grilled meats, although the definition varies depending on where you are in Latin America or Europe. For our version, which borrows from Brazilian and Argentine traditions, we go with a mix of picanha (the Brazilian term for top sirloin), linguiça (a Portuguese sausage similar to fresh chorizo) and large tiger prawns. All the meats are marinated in a citrus dressing before hitting the grill and then are finished with a grilled scallion chimichurri for a touch of oniony, herby brightness.
The beauty of this recipe is that the meats all take around the same amount of time to cook. Just be aware of hot spots on your grill. You don't want the steak to burn before the prawns are done, so move the meats around as needed to ensure even cooking.
To learn more, read "The Grill from Ipanema."
Recipe from the Tasting Table Test Kitchen
Churrasco with Grilled Scallion Chimichurri (Latin American Mixed Grill)
This classic Brazilian dish of grilled meats is the perfect carnal meal for a crowd.
Ingredients
- For the Churrasco
- 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
- For the Grilled Scallion Chimichurri
- 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
- 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.