Brazilian Churrasco with Chimichurri

INGREDIENTS:

• 2–3 lbs Wagyu picanha, flank, skirt, or steak tips
  
  

• Salt & black pepper, to taste
  
  

Chimichurri Sauce:

• 1 cup flat-leaf parsley, finely chopped
  
  

• 4 cloves garlic, minced
  
  

• 2 tbsp red wine vinegar
  
  

• ½ cup olive oil
  
  

• 1 tsp dried oregano
  
  

• ½ tsp red pepper flakes
  
  

• Salt & black pepper, to taste
  
  

DIRECTIONS:

1. Season Wagyu with salt and pepper.
   
   

2. Preheat grill or cast-iron skillet to high heat.
   
   

3. Grill beef 3–6 minutes per side, depending on cut and thickness.
   
   

4. Mix all chimichurri ingredients and let sit for 30 minutes.
   
   

5. Let beef rest for 5–10 minutes, then slice against the grain.
   
   

6. Serve with chimichurri spooned over the meat.