Churrasco Steak with Malanga-Goat Cheese Mash and Chimi Oil

churrasco steak

Churrasco Steak with Malanga-Goat Cheese Mash and Chimi Oil

Servings 4 Servings


  • Steak Marinade:
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, smashed
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Chimi Oil:
  • ¼ cup red wine vinegar
  • 1 small shallot, cut into wedges
  • ¾ cup flat-leaf parsley stems removed
  • 2 tablespoons chopped fresh cilantro
  • 2 small garlic cloves
  • teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • ¾ cup extra-virgin olive oil
  • pinch red pepper flakes
  • Malanga-Goat Cheese Puree:
  • 1 whole head of garlic
  • ½ teaspoon kosher salt
  • pinch cracked black pepper
  • 1 teaspoon olive oil
  • 2 pounds malanga, peeled and cubed
  • 4 cups milk
  • 3 ounces fresh goat cheese
  • 1 teaspoon salt, plus more to taste
  • ¼ teaspoon cracked black pepper
  • 2 tablespoons olive oil, plus more to taste
  • Steak:
  • 2 pounds flank or skirt steak
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black
  • 1 tablespoon of neutral oil, if pan searing- see notes


  • Steak Marinade:
  • In a small bowl, combine olive oil, red wine vinegar, garlic, salt, and black pepper. Place steak in a resealable bag and pour the marinade over the steak. Seal the bag, and place in the refrigerator for about 3 hours but no more than 8 hours.
  • Chimi Oil:
  • In a small food processor add the red wine vinegar, shallot, parsley, cilantro, garlic, salt, and black pepper; pulse for 10 seconds just until slightly chunky. Slowly stream in olive oil. Add red pepper flakes and stir to combine. Set aside until ready to use or refrigerate up to 5 days.
  • Malanga-Goat Cheese Puree:
  • To make the roasted garlic, preheat oven to 400º F.
  • Cut garlic head about ½ inch from the top to expose cloves. Place whole head of garlic on flat piece of foil paper, sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in a bundle and place on small oven-proof dish or pan. Transfer pan to preheated oven and roast until garlic is soft and caramelized, about 40-45 minutes. Remove from oven and allow to cool. This step can be made the day before (just squeeze puree into a small container and refrigerate until ready to use).
  • Place the malanga in a medium saucepan over medium-high heat. Add milk and enough water to cover the malanga; bring to a boil. Reduce the heat, and simmer until the malanga is tender, about 40 minutes. Drain the milk and reserve 1 cup for mashing (if needed).
  • Mash the malanga with a potato masher or fork, add the roasted garlic puree, goat cheese and enough of the reserved milk to create a thick but creamy consistency. Season with salt and pepper and drizzle olive oil, to taste.
  • Steak:
  • When ready to cook, let the meat come to room temperature, about 20-30 minutes. Pat the steak dry with paper towels. Season with salt and pepper.
  • Preheat grill to medium-high heat. Place steak on grill and cook to preferred internal temperature, about 3-4 minutes per side for medium-rare (cooking time will vary due to thickness of your steak). Let rest for 5-10 minutes before slicing against the grain.
  • Serve the steak with the chimi oil and malanga mash. Enjoy!


To pan-sear instead of grilling- heat oil in a cast iron or stainless steel skillet over medium-high heat. Add steak to the pan and cook 3-4 minutes, turn steak over and continue to sear an additional 3-4 minutes (for medium-rare).