Uruguayan-Style Churrasco Steaks
with Chimichurri, Roasted Potatoes & Corn Salad
Uruguayan-Style Churrasco Steaks
Juicy grilled steaks get a bright chimichurri finish alongside crispy roasted potatoes and a fresh corn salad for a hearty, South American-inspired dinner.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 1 teaspoon Chili Flakes
- 1 teaspoon Chili Powder
- 1 unit Corn
- 1 teaspoon Garlic Powder
- 1 unit Lime
- 2 tablespoon Mayonnaise
- ¼ ounce Parsley
- 12 ounce Potatoes
- 5 teaspoon Red Wine Vinegar
- 2 unit Scallions
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
DifficultyMedium
Prep Time10m
Total Time35m
Calories830
Protein34g
Carbs58g
Fat50g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥚EggsSwaps and substitutions
For an egg-free version, replace the mayonnaise with a vegan mayo or plain dairy-free yogurt for a creamy, tangy dressing. If you avoid beef, use another quick-cooking steak cut or swap in portobello mushrooms for a hearty, savory main.
What to serve with it
Serve with a crisp green salad or blistered peppers to echo the bright, herby sauce and add freshness. A simple crusty bread or warm tortillas also works well to catch the juices and round out the plate.
