I’m sharing this recipe with you today in partnership with my friends at McCormick.
With lots of focus these days on Brazil and it’s unique, vibrant culture, I thought it would be fun to share a dish inspired by the flavors that are popular in that region of this big wide world we call home. What I came up with is a Brazilian Grilled Flank Steak resting on a bed of Chimichurri Rice, and the bold flavors are absolutely fantastic!
To make this dish quick and easy, and oh so amazing, I enlisted the help of McCormick Grill Mates Brazilian Steakhouse Marinade. You just add oil, vinegar, and water, and let the meat soak it all in for a few hours.
Slice the meat into one inch strips, and then thread onto skewers for easy grilling.
And don’t forget the chimichurri, which is a blend of fresh parsley, cilantro, McCormick Oregano Leaves, oil, vinegar, and garlic. It’s so fresh and bold and lively! You can make it the day before serving and keep it in the fridge so the flavors really have time to meld.
Just look at that color! It really takes this dish up a notch, without being too complicated at all. I added half of the chimichurri to the rice itself, and then served the remaining sauce as an optional topping for the steak.
Add some fresh corn kernels cut off the cob to make your rice even more amazing. This really is one of those dishes that looks all fancy and impressive, but won’t stress you out at all. If this was a competition, it would definitely take the gold!
We were so sad when our leftovers were gone. Can’t wait to make this one again!
For more delicious grilled recipes, like Brazilian Meat Skewers with Red Chimichurri Sauce, check out McCormick’s website.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 2 pounds flank steak
- 1 packet McCormick Grill Mates Brazilian Steakhouse Marinade
- 1/4 cup water
- 1/4 cup oil
- 1 tablespoon red wine vinegar
- For the Chimichurri
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon McCormick Oregano Leaves
- 2 cloves garlic, peeled
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 cup jasmine rice, rinsed and dried
- 2 cups water
- 1 cup fresh corn kernels
- Place flank steak in a shallow container or large plastic zip top bag. In a small bowl, mix marinade packet with water, oil, and vinegar and pour over meat. Turn meat to coat the surface, cover, and allow to marinate for 3-4 hours.
- Place all ingredients in a small food processor and pulse. You want to leave some texture, so do not puree. You can also just chop everything by hand and combine with the vinegar and oil.
- In a medium size pan, melt butter over medium high heat. Add rinsed, dried rice to the pan, and stir to coat the rice in the butter. Cook for a few minutes, just to slightly toast the rice. Add water then bring to a boil. Turn heat down to medium low, and cover. Cook 8-10 minutes. Add half of the chimichurri to the rice, along with the corn. Stir to combine and fluff.
- Preheat your grill to 400 degrees. Brush grates with wire brush to prevent sticking.
- Cut the flank steak into one in strips with the grain. This way, when the meat removed from the skewer and cut to eat, the cutting will be against the grain.
- Place the skewered meat on the grill and cook 2-3 minutes per side, turning three times to cook all four sides.
- Remove the meat from the grill and cover, letting it rest for 5-10 minutes. Remove from the skewer and serve over rice. Serve with remaining chimichurri as an optional topping.