Churrasco with Chimichurri Sauce Recipe (with Video)

Marinate the churrasco
1. Add all ingredients for the marinade in a large mixing bowl or large ziplock bag. Add the steaks and allow them to marinate for at least 20 minutes on the countertop or up to overnight in the refrigerator. The longer the better!
Make the chimichurri
1. Finely chop cilantro, parsley, shallot, and Fresno pepper. Crush the garlic cloves using a mortar and pestle (pilon). Add the ingredients to a small mixing bowl.
2. Add oil, vinegar, lime juice, zest, and seasonings. Mix until well combined. Set aside.
Cook the churrasco
1. In a large cast iron skillet or cast iron griddle, heat 2 tablespoons of avocado oil over high heat. Add steaks in a single layer and cook until well seared on the bottom, about 3 minutes. Flip when the bottom has a nice dark char.
2. Cook about 2-3 minutes on the other side, 2 minutes for medium-rare, 3 minutes for medium. If you have a meat thermometer, cook until the steak registers 130 to 135°F for medium-rare or 135 to 140°F for medium. Be very careful not to overcook or churrasco will be tough and dry.
3. Remove the steak from the skillet or grill and let it rest for 5 to 7 minutes. Slice into strips making sure to cut against the grain. Pour chimichurri sauce over the top and serve. Enjoy!