2poundsrump steaksliced into strips 1-1/2 inches wide, and about 6 inches long. The strips should each be about 1/3 inch thick. That thickness is important for how they’re going to be threaded onto the skewers. Either cut the rump to that thickness yourself, or ask your friendly butcher to do the whole neat job for you
6baby onionspeeled and halved top-to-tail
12cherry tomatoesleft whole
2heaped teaspoonsground sea saltfor sprinkling over the loaded skewers just before they hit the hot skillet
We’ll start with these because the simple dough needs to stand for a little while before you form it into your tortillas.
In a small mixing bowl, stir the salt into the warm water until it’s completely dissolved.
Melt the beef fat so it turns to liquid (I used the microwave for this), but is still easily cool enough to handle — it’s going to be the first thing that gets added to the flour and mixed in with your fingers. So, cool matters.
Sieve the flour into a good size mixing bowl, and slowly stir in the beef fat so that it starts to combine with the flour. Now use your fingers to work the fat and flour together as much as you can. You’re looking to get a sort of crumbly, soft dough here, and for all the fat to combine with the flour.
Add the salted water little by little, mixing all the while with your fingers until you get a ball of dough that just pulls away totally cleanly from the sides of the bowl. Good. Time now for some gentle kneading.
Transfer the ball to a work surface and knead it for about four minutes. You’ll notice that the ball gets a slightly glossy sheen to its surface. That’s grand. Return the dough to your bowl, cover it with a dishcloth, and set it aside — but not in the refrigerator — for 30 minutes or so while you sort out the churrasco skewers and the chimichurri.
Marinating the churrasco beef
Thoroughly stir together all the marinade’s ingredients in a bowl that’s big enough to easily hold all your strips of steak.
Add the steak, and use your fingers to spread the marinade all over each of the strips. Once that’s done, set the bowl aside — but, once again, not in the refrigerator. The beef needs to marinade at room temperature for half an hour or so. And that gives you ample time to make your chimichurri sauce.
Now, half an hour might not seem very long for marinading the beef. It’s long enough. Here’s why. Marinades don’t deeply penetrate meat, and this means they’re typically surface flavors — perhaps only seeping in for less than 1/8 inch. Also, there’s a fair amount of citrus in this marinade, and that acidity has the effect of slightly ‘cooking’ the meat before it even meets any heat. So, 30 minutes or so is just fine.
Making the chimichurri sauce
This is really easy. Simply stir all the ingredients together in a pleasing little serving jug. And then stir them again very thoroughly — and I mean very thoroughly. Done.
Assembling the churrasco skewers
I used four, ten-inch bamboo skewers, interspersing the strips of rump with halved baby onions and whole cherry tomatoes.
Begin by folding each strip of rump so that you get a concertina of steak in a blocky shape that’s about 1 ½ inches square.
Now load each skewer so that the repeated sequence runs steak, onion, steak, tomato — until the skewer’s full. You want to arrange the steak-blocks so that each skewer ends up looking like a square-sided oblong. Ideally, end the run with a securing half of onion. Set the skewers on a plate in readiness for their searing, fast cooking.
Forming and cooking the tortillas
Divide the dough into eight equal pieces and shape them with your hands into rounds. One by one, place each round onto a lightly floured work surface, and use a rolling pin to form them into circular shapes about 1/4 inch thick. Roughly circular is fine. That 1/4 inch thickness is more important than achieving perfect circles.
Heat a big skillet on a high heat. I used a deep, heavy, 12-inch one that would later also hold all four of my loaded skewers at the same time.
Let the skillet get good and hot and add the first tortilla. Let it cook for 90 seconds and then flip it over. You want to get some dark-ish, golden patches of slight char on each side. Flip the tortilla again if you feel it needs a little more of that charring high heat.
As soon as each one’s cooked, remove it from the skillet and wrap them all together in a dry dish cloth to keep them warm and retain their moisture. Good. Time for some speedy searing of your churrasco skewers.
Cooking the skewers
Return your big skillet to a high heat. As it’s heating, drizzle the olive oil all over the loaded skewers. Now sprinkle them all over with the salt.
As soon as the skillet’s good and hot, add the skewers in a single layer. Keep the heat on high, and let the skewers sear for 90 seconds or so on each of their four, flat-ish sides.
Other than turning them, don’t mess with them. Just let them sit on that high heat, so they get a nice char on each side. Done. You’re ready to serve.
Present each happy beef lover with two tortillas and a churrasco skewer. Serve the chimichurri alongside so they can help themselves.
To drink? I’d go for a chilled beer that’s a little bit hoppy and has a nice citrusy bite — an India Pale Ale would be grand.