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Recipe: Brazilian steak, baby squash and chimichurri

Chef Gene Briggs of Legion Brewing shares a delicious steak recipe and easy grilling tips for National Grilling Month!


Legion Brewing Brazilian Steak with baby squash and Chimichurri


1 pound baby zucchini, cut lengthwise

1 pound baby sunburst squash, cut in half

4 oz shishito peppers

12 grape tomatoes, cut in half

Kosher salt

2 1/2 tablespoons extra-virgin olive oil

4 Brazilian Steaks 10 oz each

4 oz chimichurri recipe to follow

Freshly ground pepper


  1. Preheat a grill to medium high
  2. Meanwhile, mix the olive oil, squash, Tomatoes, shishitos, 1 teaspoon salt, and pepper in a bowl. Toss all together until coated.
  3. Cover the steaks with salt and pepper, Grill the steak, turning once, about 15 minutes for medium rare (a thermometer inserted into the center of the steak should register 125 degrees F to 130 degrees F). Transfer to a plate to rest for 5-19 minutes. Meanwhile, grill the vegetables, turning once, until well-marked and crispy-tender, about 10 minutes. Transfer to a plate
  4. Cut the steak in half lengthwise and place over the vegetables top with the chimi and eat



1 cup extra-virgin olive oil

2/3 cup red wine vinegar

2 tablespoons lemon juice

1 cup chopped flat-leaf parsley

4 tablespoons chopped fresh basil leaves

1 tablespoon chopped fresh oregano leaves

3 tablespoons minced garlic

2 tablespoons minced shallots

3/4 teaspoon fresh cracked black pepper

2 1/2 teaspoons kosher salt

1/4 teaspoon diced red pepper


In the bowl of a food processor, combine the olive oil, red pepper, vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt.

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