Churrascos are Steakhouses in South America and especially famous are Argentine or Brazilian Churrascos. They grill meats, primarily beef over wood fires and in many the meats are cooked on swords and carved at the tables. Some nice presentation there! The tables are usually set with sauces such as the wonderful Chimichurri.
In different countries the term churrasco has different meanings, but we are fans of Argentine and Brazilian Churrasco.
For something really outstanding try these with a bottle of Argentine Malbec! For the more traditional Chimichuri Verde Sauce check out this page.
Chimichurri Rojo is a delicious but lesser known Argentine sauce. Wonderful smoky flavors abound in this easy dish.
Working at J. Lohr Winery I used this and the more traditional chimichurri sauce at the Paso Robles Winemaker's Cook Off in 2014 and it was a hit on oakwood roasted Top Sirloins. We had a lot of fun with this as our rotisseries were fired by a 1908 single piston water pump motor from one of our vineyard manager Ethan's collection.
If you are interested in the history of Churrasco check out this link to
Chimichurri Rojo sauce is easy and fast. This is a variation from the traditional Argentine Chimichurri Verde, the Verde has a very herbaceous flavor, while this has a smoky tone with some heat.
It is easy and quick and your guest will love it!
Make about one cup
1/2 cup Spanish sherry vinegar (if you can’t find it balsamic is a good substitute, thought little sweeter)
¼ cup Virgin olive oil
1 ½ tablespoons Spanish Smoked Paprika
½ teaspoon cayenne pepper
4 cloves garlic finely minced
1 ½ teaspoon course black pepper
1 teaspoon ground cumin
1 teaspoon oregano
½ teaspoon kosher salt
Grill your steak or grilled meat to your desired temperature then to with this flavorful sauce!