Churrasco with Chimichurri

Ingredients

• Skirt steak

  meat/protein
  2 lb

  $28.00
• Baby potatoes

  produce
  2 lb

  $6.00
• Garlic cloves

  produce
  8 cloves

  $0.80
• Parsley (bunch)

  produce
  1 bunch

  $2.00
• Red wine vinegar

  pantry
  4 tbsp

  $0.80
• Olive oil

  pantry
  8 tbsp

  $2.00
• Mixed greens

  produce
  6 cup

  $3.00
• Cherry tomatoes

  produce
  1 pint

  $3.50
• Kosher salt

  spices
  2 tsp

  $0.10
• Crushed red pepper

  spices
  1 tsp

  $0.05

Instructions

1. 1

   Pat steaks dry, salt generously, rest at room temp 20 min.

2. 2

   Halve potatoes, toss in oil, salt; roast at 425°F for 30 min.

3. 3

   Mince parsley and garlic; mix with vinegar, oil, red pepper, salt for chimichurri.

4. 4

   Grill steaks 3–4 min per side over high heat. Rest 8 min.

5. 5

   Slice across the grain; plate with potatoes, salad, and chimichurri on top.

Prep Timeline

Firehouse Notes

• Hold steak loosely tented in foil — don't seal or it steams.
• Make chimichurri 30 min ahead so flavors bloom.
• Double potatoes — they always go first at the firehouse.