Nicaraguans was the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950s, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic, peppers, and olive oil sauce. Although seldom accredited to Brazilians and Argentinians, In Argentina and Uruguay a churrasco refers to any boneless cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet