Disclosure: This is a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect. The opinions expressed herein are from the author.
Gaúcho-Style Flatbread or "Grilled" Skirt Steak (fraldinha) with Chimichurri Sauce Flatbread is our ultimate creation... a dish proudly prepared using Kikkoman 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.
I said proudly because if you didn't know, Kikkoman was started by a woman at a time when women usually didn't start companies. The company has been governed for 19 generations, not by a corporate policy, but by a family philosophy – Isogaba maware, a Japanese axiom that translates into "Make Haste Slowly." It means to advance and grow, but to do so with tremendous thought and care.
From its meticulous six-month natural brewing process to a heritage that dates back to feudal Japan, Kikkoman has exemplified this philosophy ever since its humble beginnings in the seventeenth century. A family business to this day, Kikkoman's growth has been inspired and guided by a family creed, a set of 16 articles passed down for nineteen generations. This creed speaks to the core values that have enabled Kikkoman to survive and to thrive for more than 300 years.
OK!!! I know, I know... You might reasonably be asking: "How come you used Kikkoman Soy Sauce, an Asian ingredient, to prepare a Brazilian-inspired dish?"
Although Asian in its origin, Kikkoman Soy Sauce is a versatile ingredient that can be used to cook many different types of cuisines -- yes, including Brazilian! In addition, did you happen to know that Brazil is the home of the largest number of Japanese outside of Japan? Further, Kikkoman Soy Sauce is naturally brewed and perfectly balanced to naturally enhance many recipes. So for excellent results, go ahead and consider using Kikkoman Soy Sauce in marinades, as well as a natural browning sauce and flavor booster -- just as I did for my skirt steak.
Our gaúcho-style flatbread is a family favorite recipe! The term gaúcho (Portuguese: [ ɡaˈuʃu] ) 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.
Well, to find out more about Kikkoman products (e.g. Teriyaki and Sriracha Hot Chili Sauce) and to get great recipe ideas, click HERE.
For now, enjoy our gaúcho-style flatbread and happy cooking!
Gaucho-Style Flatbread
Ingredients
- For the Skirt Steak:
- ½ cup Kikkoman® Soy Sauce
- ¼ cup olive oil
- 1 tablespoon freshly ground black pepper
- 1-½ lbs skirt steak trimmed of excess fat and cut into half crosswise
- ½ lime
- For the Chimichurri:
- 6 garlic cloves minced
- ¼ cup red wine vinegar
- 1 bunch fresh flat-leaf parsley finely chopped, about 1-½ cups
- 1 teaspoon fresh oregano finely chopped
- 1-½ limes juiced
- ¾ cup olive oil
- 1 pinch salt only enough to taste
- 1 pinch ground black pepper
- For the Flatbread:
- 4 Naan breads
- 1 teaspoon Olive oil for brushing divided
- 4 teaspoons tomato sauce divided
- 2 cups provolone cheeses divided
- Slivered or grated Parmesan cheese to atop
Instructions
- Prepare the skirt steaks: Remove steaks from the refrigerator and let sit at room temperature for 20 minutes prior to marinating and cooking. Tenderize the meat by placing on a cutting board, covering its top with a sheet of plastic wrap, and hammer (side with spikes) on both sides. Whisk together the soy sauce, olive oil, and black pepper in a small bowl. Pour marinade into a long rectangular pyrex and lay both steaks in the marinade. Marinate the steaks for 5 to 7 minutes in one side and then flip steaks to marinate for additional 5 to 7 minutes on the other side. Remove meat from marinade and shake to remove excess marinade. NOTE: In Southern Brazil, traditionally only coarse salt is applied to the meat right before grilling on a long metal skewer over flames. The marinade with soy sauce is my own way of re-creating this family fave!
- Heat a large cast-iron griddle (flat side of the griddle without the grill marks) over high heat on a large burner.
- When griddle is sizzling hot (sprinkle a bit of water to test and let evaporate), add the steaks. Let meat get a good sear for about 2 minutes on each of both sides. Place seared steaks in double thickness of aluminum foil and wrap well to avoid heat escaping from the wrap. Place wraps onto a baking sheet, cover with an inverted pyrex, and allow to sit for 15 minutes at room temperature. Remove meat from foil, sprinkle lime juice on top, let sit for about 5 minutes, and slice thinly against the grain of the meat (or chop into fine, small slivers). Since Brazilians use cutlery to eat pizza and flatbreads, I arranged sliced steak on top of mine. If you eat pizzas and flatbreads with bare hands (American way), chop steak finely to top flatbread. This flatbread can also be simply folded like a taco!
- While meat is wrapped in foil, preheat oven to 400 degrees F, prepare the chimichurri sauce, and assemble the flatbread.
- To prepare the chimichurri sauce (a type of South American pesto): In a food processor, combine the garlic, vinegar, parsley, oregano, lime juice, and olive oil. Process enough for all ingredients to blend in together well while yet obtaining a chunky sauce. Transfer to a bowl and season with salt and pepper. Mix well and set aside.
- To assemble the flatbreads: Place the naan breads on a large baking sheet lined with parchment paper. Brush each bread with ¼ teaspoon of olive oil and then, spread 1 teaspoon of tomato sauce over each bread. Sprinkle evenly about ½ cup of cheese on top of each bread.
- If you prefer to keep steak rare to medium-rare, bake flatbreads for about 8 minutes, remove from oven, and only then arrange sliced or finely chopped steak on top. Pour about 2 tablespoons of chimichurri sauce per flatbread on top of the steak, sprinkle with Parmesan cheese, and serve immediately.
- However, if you do prefer steak well-done, arrange either sliced or finely chopped steak on top of the flatbread, pour 2 tablespoons of the chimichurri sauce per flatbread on top of the steak, and bake for about 4 to 5 minutes or just enough for the cheese to melt. Remove from oven and serve while still hot with the remaining chimichurri sauce and Parmesan cheese. Flatbread can be accompanied by a glass of red wine. Enjoy our Gaúcho-style flatbread!
Recipe Notes
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Diana says
This was quite delicious. I used Maggi Jugo instead of soy sauce and I used cilantro instead of parsley and I used avocado oil instead of olive oil. But I'm sure it would have been just as delicious.
I followed the instructions of pounding the skirt steak and the two minutes on high heat each side. It was one of my proudest moments of how my steak turned out. Perfect.
Priscila Poeta Darley says
E: Hi Denise.
First of all let me tell you that your recepies are very good and I always send them to my canadian friends. But as a brazilian and specially as a gaúcha, I have to say to you that catarinenses (those who are born in Santa Catarina State) and paranaenses (those who were born in Paraná State) would be a little mad at you if by mistake you call them gaúchos, specially catarineses. It's almost as if you call a brazilian by argentinian (LOL, imagine that!). Gauchos is a general regarding those who are born in Rio Grande do Sul and in the uruguaian and argentinian Pampa (region). And althoug the Chimichurri sauce was "created" in Argentina, your recipe is the uruguian style.
Beste wishes Priscila.
P: Oi Denise
Primeiramente deixa eu te cumprimentar pelo delicioso blog e por suas receitas, eu as envio frequentemente (sem trema, que já não existe mais na língua portuguesa) para meus amigos canadenses que querem uma receita brasileira diferente. Mas como brasileira e espcialmente como gaúcha eu sou obrigada a te dizer que chamar catarinenses (nascidos em Santa Catarina) e paranaenses (nascidos no Paraná) de gaúchos é garantia de confusão, especialmente se a gafe for cometida com um catarinense (há uma certa rivalidade entre os nascidos nesses estados). É uma heresia quase tão grande quanto chamar um brasileiro de argentino (kkkk, imagina a treta!). Na verdade o termo gaúcho só é usado para designar os nascidos nos pampas (região) ou seja, os nascidos no Rio Grande do Sul e os nascidos no Uruguai e na Argentina. Por fim, ainda que o molho chimichurri tenha sido "criado" na Argentina a receita que tu postastes é da versão urguguaia.
Boas Festas! Priscila
Denise Browning says
Priscila:
Thanks a lot for stopping by and for sending my recipes to your Canadian friends. I do appreciate it.
I understand that 'paranaenses' and 'catarinenses' would be mad if I'd had referred to them as 'gauchos'. Under no circumstance did I say that. If you'd had read my post, you would have noticed that I explained the term 'gaucho' refers to people (both the cowboys and residents) from Rio Grande do Sul, in Southern Brazil region. Although I did not mention the 'gauchos' from the other countries' pampas because I was trying to explain a Southern Brazilian recipe, I do know that the cowboys not only from Rio Grande do Sul, Argentina and Uruguay but also from Paraguay, Southeastern Bolivia, and Southern Chile are also referred to as 'gauchos'. Here is the copy of the paragraph where I mention the 'gauchos' from Rio Grande do Sul, in Southern Brazil: " Our gaúcho-style flatbread is a family favorite recipe! The term gaúcho (Portuguese: [ ɡaˈuʃu] ) 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." As you can see, the confusion was not mine!
As for the chimichurri sauce, the Argentine chimichurri contains variable ingredients, which means there is more than one single recipe. Here is what wikipedia says about it: " Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is a green sauce used for grilled meat, originally from the Rio de la Plata, Argentina.[1][2] It is made of finely-chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano." The recipe that I posted here contains parsley, garlic, vinegar, olive oil, oregano, lime, ground black pepper, and salt as you can check my recipe out. Although Wikipedia doesn't mention salt and pepper for the Argentine version, they do use salt and pepper. Mine is more the Argentine version because of the ingredients. I did not used red pepper flakes as the Uruguayans do. By the way, my recipe is the recipe that we see in several Brazilian steakhouses or 'churrascarias' in the USA. Chama Gaucha,for example, has for one of its co-owners a 'gaucho' who I personally know. It is one of my favorite 'churrascarias' in the USA and this is also the way they make chimichurri sauce.
Here are other variations of this sauce according to Wikipedia: " Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, Red Chili Flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro." The Wikipedia mentions can be checked here: https://en.wikipedia.org/wiki/Chimichurri
Before I write anything in my blog, I check not only one but many sources and also give to my public the knowledge and experiences that I have as a native Brazilian. Have I ever visited Rio Grande do Sul? Yes, several times both as a teenager and an adult. My only sister lived there for 5 years. Have I eaten in Brazilian steakhouses or 'churrascarias' in Rio Grande do Sul as well as many other restaurants? Yes!!! I care enough to be truthful, Priscila. This blog is not the average Brazilian blog we see on internet. My recipes are detailed and accurate unlike many we have online. My knowledge of Brazilian cuisine is not of a foreigner or a simple cook. I am both a native Brazilian and a formally trained Chef.
Have a wonderful day and a very Merry Christmas!
Karen (Back Road Journal) says
Grilled skirt steak and chimichurri sauce is one of my favorite grilled summer meals. I usually cook more than I need so now I know what I can make with the leftovers…your flatbread. 🙂
Denise Browning says
Thank you, Karen! I love having leftovers as well. They are perfect formany dishes, including pizzas, sandwiches, and even savory pies and empanadas.
Amira says
Lovely recipe Denise. I like Kikkoman products too and was nice to know the history behind this company.
Denise Browning says
Thank you, Amira! They do a great jog indeed...
Kiran @ KiranTarun.com says
ONE WORD: DELECTABLE!
Denise Browning says
Thank you!
John@Kitchen Riffs says
Kikkoman makes a nice soy sauce. And you make a mean gaucho flatbread! What a great way to use skirt steak. Really terrific recipe -- thanks.
Denise Browning says
Thank you, John! I do agree with you. Kikkoman soy sauce is awesome.
francesca says
All of these elements - I love! Chimichuri, flatbread, STEAK.... your mister must have been pretty happy too.
Denise Browning says
Yes, my hubby was quite happy to eat this! Thanks for stopping by, Francesca!
Juliana says
I cannot resist meat...and this flatbread loaded with gaucho steak just look delicious Denise...
Thank you sharing the story of Kikkoman...I use their soy sauce but never knew about it...
Hope you are enjoying your week dear 😀
Denise Browning says
Thank you, Juliana! Likewise, dear...
Deb says
Oh my goodness! Such an outstanding recipe with irresistible flavors! The history of Kikkoman is very interesting and informative.
Denise Browning says
Thank you, my dear Deb!
Kate @ ¡Hola! Jalapeño says
Oh wow! That looks so yummy and so interesting to hear about the Kikkoman company.
Denise Browning says
Thank you again for stopping by, Kate! Yes, Kikkoman does a great job. I love its soy sauce... I intend to try several of its products such as the teriyaki sauce and sriracha.
Liz says
I use Kikkoman soy sauce as did my mom! LOVE it! And love, love your recipe! Who wouldn't want to dive into your cheesy flatbread topped with beef! YUM!
Denise Browning says
I am glad to hear it, Liz! Me too... I've been using this soy sauce for years.
Sugar et al says
I use the same brand at home:-) But what you've done with it is amazing! That flatbread with all the flavours is beyond delicious!
Denise Browning says
Sonali: Thanks a lot! This soy sauce is really great. I was thrilled to be chosen for this campaign because it is a product that I have been using for years.
Deepti says
Great idea Denise and this is a wonderful combination to have!
Denise Browning says
Thank you, Deepti!
Chris @ The Café Sucré Farine says
I so want this for dinner tonight Denise, it looks like a fantastic combination!
Denise Browning says
Chris: Thanks! It is... We all love this flatbread here at my household.
Shashi @ runninsrilankan says
I love how you "used an Asian ingredient to prepare a Brazilian-inspired dish" and love that you used naan as the base - these flatbreads sound so yummy! We make naan pizzas all the time - with hummus instead of tomato sauce 🙂
Happy Monday Denise
Denise Browning says
Thank you, Shashi! Naan has become my fave base for pizzas and flatbreads.
Kathleen says
OMG----Denise this sound amazing! My Brazilian friend will be in town for a visit next week, I will for sure make this for her!! Thanks so much....have a wonderful week!
Denise Browning says
Thank you, Kathleen! Have fun with your friend eating something inspired by the cuisine of Southern Brazil.
Little Cooking Tips says
Sweet Lord this is amazing!!! We're drooling (again) over the keyboard with this:) Wow. Excellent recipe idea. Kikkoman is really great so this combination is simply divine...
Thank you for another food porn post Denise:)
Have a wonderful week!
Love from both:)
Denise Browning says
Panos and Mirella: Thanks a lot for always stopping by. I am glad that this made you drool. This became a real family fave.
Wishing you a wonderful week as well!
Dedy@Dentist Chef says
lovely, i just recently had crispy pizza and it's topped with chimichurri and sliced wagyu topside steak in a restaurant with my girlfriend,
the chef torched the pizza to melted the cheese in front of our table, i guess i like the show even more then, hehehe
Denise Browning says
The combination of meat, chimichurri, cheese,and flatbread is really super tasty, Dedy! This became one of my hubby's fave recipes.
Lail | With A Spin says
I always buy kikkoman soy sauce. This flatbread is just absolutely scrumptious.
Denise Browning says
Thanks, Lail! Kikkoman soy sauce has been my family's fave for years...