Gaúcho-Style Flatbread or “Grilled” Skirt Steak (fraldinha) with Chimichurri Sauce Flatbread is our ultimate creation… a dish prepared using Soy Sauce as a marinade, natural browning ‘agent’, and flavor booster. It is a dish that can be served as a quick main dish or as an appetizer, once sliced.
Our gaúcho-style flatbread is a family favorite recipe! The term gaúcho (Portuguese: [ ?a?u?u] ) refers to Brazilian ‘cowboy’ from Southern Brazil as well as to residents from the state of Rio Grande do Sul. In Southern Brazil, skirt steak (or fraldinha — traditionally only salted and grilled) is a popular dish which is often served accompanied by chimichurri sauce, the South American pesto. This green sauce is originally from Argentina, yet widely consumed in Southern Brazil. Having leftovers permitted me to use both the skirt steak and chimichurri sauce as toppings for this flatbread (and pizzas), as well as fillings for sandwiches and tacos.
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Gaucho-Style Flatbread with Chimichurri
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Grilled skirt steak with vibrant chimichurri sauce, atop cheesy naan. A Brazilian-inspired flatbread, perfect as a main or appetizer.
Ingredients
- 1/2 cups (118 ml) soy sauce
- 1/4 cups (59 ml) olive oil
- 1 tsp freshly ground black pepper
- 1 1/2 lbs (680 g) skirt steak
- 1/2 lime
- 6 garlic cloves
- 1/4 cups (59 ml) red wine vinegar
- 1 1/2 cups (355 ml) fresh flat-leaf parsley
- 1 teaspoon fresh oregano
- 1 1/2 limes
- 3/4 cups (177 ml) olive oil
- A pinch of salt
- A pinch of ground black pepper
- 4 Naan breads
- 1 teaspoon olive oil
- 4 teaspoons tomato sauce
- 2 cups (473 ml) provolone cheeses
- Slivered or grated Parmesan cheese
Instructions
Prepare the skirt steaks
- Remove steaks from the refrigerator and let sit at room temperature for 20 minutes. Tenderize the meat by placing it on a cutting board, covering it with plastic wrap, and hammering both sides.
- Whisk together soy sauce, olive oil, and black pepper. Marinate steaks for 5-7 minutes per side.
- Remove meat from marinade and shake off excess.
- Heat a large cast-iron griddle over high heat.
- Sear steaks for about 2 minutes per side.
- Place seared steaks in double-thickness aluminum foil and wrap well. Place wraps on a baking sheet, cover with an inverted pyrex, and let sit for 15 minutes at room temperature.
- Remove meat from foil, sprinkle with lime juice, and let sit for 5 minutes. Slice thinly against the grain or chop finely.
- While meat is wrapped, preheat oven to 400°F (204°C), prepare chimichurri sauce, and assemble flatbreads.
To prepare the chimichurri sauce
- In a food processor, combine garlic, vinegar, parsley, oregano, lime juice, and olive oil. Process until blended but still chunky.
- Transfer to a bowl, season with salt and pepper, and mix well.
To assemble the flatbreads
- Place naan breads on a baking sheet lined with parchment paper.
- Brush each bread with ¼ teaspoon olive oil and spread 1 teaspoon of tomato sauce over each.
- Sprinkle ½ cup of cheese on top of each bread.
- If you prefer rare to medium-rare steak, bake flatbreads for 8 minutes. Then, add sliced or chopped steak, 2 tablespoons of chimichurri sauce per flatbread, and Parmesan cheese. Serve immediately.
- If you prefer well-done steak, add sliced or chopped steak and 2 tablespoons of chimichurri sauce per flatbread. Bake for 4-5 minutes, or until cheese melts. Serve immediately with remaining chimichurri sauce and Parmesan cheese.
Notes
- For a richer flavor, marinate the skirt steak for at least 30 minutes, or up to 4 hours in the refrigerator.
- To prevent the naan from becoming soggy, brush it with olive oil *after* spreading the tomato sauce.
- Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 flatbread
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of flatbread works best for a gaucho-style preparation?
A sturdy, unleavened flatbread like a flour tortilla or homemade grilled dough holds up best under chimichurri. Thin, crispy varieties work well because they char quickly over high heat and stand up to the herb sauce without going soggy. 
Can I make the chimichurri ahead of time?
Yes, chimichurri actually improves after sitting for at least 30 minutes as the parsley, garlic, and vinegar meld together. It keeps in the fridge for up to 3 days; just bring it to room temperature before serving.
What heat level is needed to get a good char on the flatbread?
Use the highest heat your grill can produce and get the grates very hot before adding the flatbread. A minute or two per side at high heat gives you the charred spots and smoky flavor that define gaucho-style cooking.
