Churrasco a la Parrilla con Chimichurri

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Huancayo, Mantaro Valley

📍 Where this dish comes from: Huancayo, Mantaro Valley
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Churrasco a la Parrilla con Chimichurri, plated and ready to serve

A simple grilled churrasco steak finished with a bright, herby chimichurri — a staple of Peru’s many Argentine-influenced steakhouses.

What You’ll Need

Ingredients for Churrasco a la Parrilla con Chimichurri

Churrasco a la Parrilla con Chimichurri

A simple grilled churrasco steak finished with a bright, herby chimichurri — a staple of Peru's many Argentine-influenced steakhouses.
Print Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 4 skirt or flank steaks 6 oz each
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 1 cup fresh parsley chopped
  • 2 tbsp dried oregano
  • 4 cloves garlic minced
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes

Instructions

  • Bring the steaks to room temperature and season with salt and pepper.
  • Whisk together the parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, and salt to make the chimichurri.
  • Grill the steaks over high heat 3–4 minutes per side for medium-rare.
  • Rest 5–10 minutes before slicing against the grain.
  • Spoon the chimichurri generously over the sliced steak.

Nutrition

Serving: 1serving | Calories: 420kcal | Protein: 36g | Fat: 29g | Fiber: 1g
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Cooking Churrasco a la Parrilla con Chimichurri in the kitchen

Health Benefits

  • Lean, high-protein steak with an herb-and-oil sauce adds flavor without any carbs.

Pairs Well With

  • Huancaina Cauliflower
  • Judías Verdes Saltadas
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