Churrasco Colombiano — Grilled Skirt Steak with Chimichurri, Arepas and Grilled Vegetables

Ingredients

Method

1. 1

   Prepare the grill and heat to medium-high (about 400–450°F / 200–230°C).

   10 min
2. 2

   Trim visible silver skin from the steak and pat steak dry with paper towels.

3. 3

   Rub both sides of the steak with 1 tablespoon oil, then season generously with 2 teaspoons coarse salt and 1 teaspoon black pepper.

4. 4

   Make the chimichurri: coarsely chop the parsley, cilantro and oregano (or pulse briefly in a food processor).

5. 5

   Add the chopped herbs to a bowl with minced garlic, red wine vinegar, olive oil, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper; stir to combine.

6. 6

   Let the chimichurri sit at room temperature while you cook (this mellows the garlic and allows flavors to marry).

   Can be made several hours ahead and refrigerated; bring to room temperature before serving.

   15 min
7. 7

   Make the arepa dough: combine 2 cups masarepa and 1 teaspoon salt in a bowl, add 2 1/4 cups warm water and 1 tablespoon oil, and mix until a soft, non-sticky dough forms.

8. 8

   Divide the dough into 4 even portions and shape each into a 5-inch (12 cm) patty about 3/4 inch (2 cm) thick.

   5 min
9. 9

   Let the formed arepas rest uncovered for 5 minutes so the dough hydrates.

   5 min
10. 10

    Brush the grill grates (or a cast-iron skillet) with oil, then place the arepas on the cooler side of the grill or on the skillet over medium heat.

11. 11

    Cook arepas until golden and a thin crust forms, about 6 minutes per side; press gently with a spatula to check for resistance and adjust heat if they brown too quickly.

    12 min
12. 12

    While the arepas cook, place onion rings and tomato halves on the grill; brush lightly with oil and season with a pinch of salt.

13. 13

    Grill onions until softened and charred at edges, about 4 minutes per side; grill tomatoes cut-side down until softened and charred, about 3–4 minutes.

    8 min
14. 14

    Move arepas to a cooler spot on the grill or keep on skillet on low to stay warm while you cook the steak.

15. 15

    Place the seasoned steak over direct heat and grill 3–5 minutes per side for medium-rare depending on thickness (use an instant-read thermometer: 125–130°F / 52–54°C for medium-rare).

    8 min
16. 16

    If edges char too quickly, move steak to a cooler zone and continue cooking until done to your liking.

17. 17

    Remove steak from the grill and transfer to a cutting board; tent loosely with foil and let rest to redistribute juices.

    10 min
18. 18

    While the steak rests, halve the grilled tomatoes and onions if desired and halve the avocado; drizzle avocado with a little lime juice to slow browning.

19. 19

    Slice the steak thinly across the grain into strips.

20. 20

    Assemble plates: place an arepa per person, top with sliced steak, spoon chimichurri over the steak, add grilled onions and tomatoes alongside and a half avocado; serve lime wedges.