Churrasco Beef

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

34 g
446 mg
25 g
15 g
3 g
60 mg

Chimichurri Sauce
¼ cup chopped Italian parsley
⅓ cup extra-virgin olive oil
2 Tbsp water
2 Tbsp minced shallots
2 Tbsp minced garlic
1 tsp dried oregano
1 Tbsp red wine vinegar
½ tsp sea salt

Sautéed Herb Potatoes
¾ lb Yukon Gold potatoes, peeled and diced
2 tsp extra-virgin olive oil
2 Tbsp minced shallots
1 Tbsp minced garlic
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme
½ tsp sea salt
½ tsp freshly ground black pepper

1¼ lb beef flank or skirt steak
2 cups baby arugula
2 heirloom tomatoes, sliced
4 tsp fresh lemon juice
¼ tsp sea salt
¼ tsp freshly ground black pepper

  1. In a blender container, combine all ingredients for Chimichurri sauce and puree until smooth. Set aside.
  2. Steam potatoes until tender. In a large sauté pan over medium heat, sauté shallots and garlic briefly. Add potatoes and continue sautéing until they are crisp. Add herbs, salt and pepper.
  3. Preheat the grill or broiler. Grill or broil beef for 3 to 5 minutes on each side, or until beef is medium-rare.
  4. Thinly slice meat diagonally across the grain.
  5. On a plate, place 5 ounces steak topped with 1 tablespoon Chimichurri sauce, ½ cup sautéed herb potatoes, ¼ cup arugula and garnish with tomato slices. Sprinkle fresh lemon juice, salt and pepper over top.  Repeat for remaining portions.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.