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Brazilian Churrasco BBQ Steak with Aji Verde

Brazilian Churrasco BBQ Steak with Aji Verde – Recipe

Translating to barbecue in Portuguese and Spanish, 'churrasco' is a cooking tradition in Brazilian, Colombian and Argentinian cuisines. Cook a flavourful, more fibrous cut like a skirt or flank steak over an open flame or grill for the best experience. We also have some KNORR Thai Lime Powder on hand to add to our marinade as well as to our aji verde—a crazy delicious green hot sauce that goes beautifully with Brazilian barbecue.

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Ingredients per serve

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What you need

Translating to barbecue in Portuguese and Spanish, 'churrasco' is a cooking tradition in Brazilian, Colombian and Argentinian cuisines. Cook a flavourful, more fibrous cut like a skirt or flank steak over an open flame or grill for the best experience. We also have some KNORR Thai Lime Powder on hand to add to our marinade as well as to our aji verde—a crazy delicious green hot sauce that goes beautifully with Brazilian barbecue.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Steak

    • Mix the garlic, cumin, orange juice and zest, half of the KNORR Thai Lime Powder, and olive oil together until well combined.
    • Place the steak in a large bowl and coat with the marinade, rubbing well into the meat.
    • Season, cover, and refrigerate for 4–5 hours.
    • Allow the steak to come to room temperature, brushing off the excess marinade.
    • Coat both sides with a little extra oil. Heat a grill or pan until smoking.
    • Cook steak, turning once, for 10–12 minutes or until your preferred doneness. Remove and allow to rest.

  3. Aji Verde

    • Add the coriander, jalapeños, green onions, garlic, and remaining KNORR Thai Lime Powder with 100 ml of water into a food processor.
    • Blend, then add HELLMANN'S Real Mayonnaise and continue blending until well combined. Set aside.

  4. To Serve

    • Thickly slice the steak and serve with aji verde, chargrilled greens and lemon wedges.
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