HOW TO MAKE CHURRASCO ON THE STOVE RECIPES

Steps:

• Place beef in a large resealable bag. Add garlic salt, 2 tablespoons olive oil, lime juice, and garlic cloves. Seal, press with fingers to distribute ingredients. Refrigerate for 1 hour.
• Make the chimichurri: Place the remaining ingredients in a small bowl. Whisk together until well combined. Refrigerate until ready to use.
• Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook beef flaps for 5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Slice, serve and top with chimichurri sauce.

Steps:

• Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
• Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
• Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.