Ingredients per serve



Aji Verde

A favourite in Brazil, ‘churrasco’ literally means ‘barbecue’. Meat is cooked over an open flame or chargrilled. Using a flavourful, more fibrous cut, like skirt or flank steak, works best. Marinate the steak in a mix of herbs and spices, and have some KNORR Thai Lime Powder on hand to add to the marinade and the aji verde - a delicious mayonnaise chilli sauce traditionally served with a Brazilian barbecue.



  1. Steak

    • Mix garlic, cumin, chilli flakes, orange juice and zest, 5g KNORR Thai Lime Powder, and olive oil until fully combined. Place the steak in a large bowl and coat with the marinade mix, rubbing well into the meat. Season, cover, and refrigerate for 4-5 hours.
    • Bring the steak to room temperature, brushing off excess marinade. Coat both sides with a little extra oil.
    • Heat a grill or pan over high heat until smoking. Cook steak, turning once, for 10–12 minutes or until done to your liking. Remove and rest.
  2. Aji Verde

    • Blend coriander, jalapeño chillies, green onions, garlic, and the remaining KNORR Thai Lime Powder together in a blender or food processor with 100 ml of water until combined. Add HELLMANN’s Real Mayonnaise and continue blending until fully combined. Set aside.
  3. To Serve

    • Slice steak thickly and serve with aji verde, chargrilled greens, and lemon wedges.