Churrasco Recipe – Eats Now

Name: Churrasco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) pieces of filet mignon; Salt and freshly ground black pepper; Green Chimichurri Sauce, recipe follows; Argentinean Fries, recipe follows; 1 cup salmuera (3 teaspoons kosher salt dissolved into 1 cup water); 2 tablespoons fresh oregano; 2 bunches fresh flat-leaf parsley; 6 garlic cloves; 1 cup extra virgin olive oil; 1 tablespoon crushed red pepper; 2 tablespoons Spanish sweet paprika; 1/2 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1/2 cup white vinegar; 2 tablespoons red wine vinegar; 2 roasted red bell peppers, diced; 1 pound baking potatoes, like russets, peeled, rinsed, and patted dry; 3 to 4 cups vegetable oil, for frying; 1 cup chopped fresh parsley; 2/3 cup minced fresh garlic; Olive oil; Sea salt

Servings: persons

4 (8-ounce) pieces of filet mignon
Salt and freshly ground black pepper
Green Chimichurri Sauce, recipe follows
Argentinean Fries, recipe follows
1 cup salmuera (3 teaspoons kosher salt dissolved into 1 cup water)
2 tablespoons fresh oregano
2 bunches fresh flat-leaf parsley
6 garlic cloves
1 cup extra virgin olive oil
1 tablespoon crushed red pepper
2 tablespoons Spanish sweet paprika
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons red wine vinegar
2 roasted red bell peppers, diced
1 pound baking potatoes, like russets, peeled, rinsed, and patted dry
3 to 4 cups vegetable oil, for frying
1 cup chopped fresh parsley
2/3 cup minced fresh garlic
Olive oil
Sea salt

1
Pound filet mignons with mallet to 1/8-inch thickness.
2
Season with salt and pepper and quickly grill on both sides.
3
Serve with Green Chimichurri Sauce and Argentinean Fries.
4
Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds.
5
Add spices and white vinegar and pulse again.
6
Transfer to bowl.
7
Stir in red wine vinegar and fold in roasted peppers.
8
Cut the potatoes into sticks 1/4 inch wide and about 3 inches long.
9
Dry with paper towels.
10
Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes.
11
Remove to a plate lined with paper towels.
12
Repeat with remaining potatoes.
13
Into a large bowl, put the parsley and garlic.
14
Transfer to a jar and cover with olive oil.
15
Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes.
16
Drain on fresh paper towels.
17
Sprinkle with salt and toss with some parsley-garlic mixture.
18
Toss and serve immediately.

1671

kcal

Calories

138

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 (8-ounce) pieces of filet mignon, Salt and freshly ground black pepper, Green Chimichurri Sauce, recipe follows, Argentinean Fries, recipe follows, and more.

Yes, Churrasco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Churrasco

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