Introduction

Churrasco skirt steak is a flavorful and tender cut that’s perfect for a quick, delicious meal. Marinated to perfection and grilled to charred goodness, it’s traditionally served with a vibrant chimichurri sauce that adds a fresh, zesty kick. This recipe will guide you through making a classic churrasco with homemade chimichurri.

The dish is served on a white oval plate with a white marbled surface in the background. On the left side, there are eight slices of grilled steak arranged vertically, topped with a green sauce containing small pieces of red chili and onions. To the right of the steak, there is a half slice of fresh avocado with a smooth, light green texture. Next to the avocado is a round mound of white rice with a fluffy texture. At the top right corner of the plate, a small silver pot holds dark brown, glossy black beans with whole beans visible. Along the bottom edge of the plate, five golden, crispy, round plantain fritters are neatly lined up. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Marinade:

2 cloves garlic, crushed

3 tbsp avocado oil (can substitute with canola, corn, or vegetable oil)
1 tbsp vinegar

1 tbsp lime juice
1/2 tbsp adobo

1/2 tsp sazon
1 tsp onion powder
1 tsp garlic powder

1/4 tsp oregano
1/4 tsp cumin
Salt to taste

Churrasco:

2 lbs skirt steak (can substitute with flank or hanger steak)

Chimichurri Sauce:

1/4 cup cilantro, finely chopped
1/4 cup parsley, finely chopped
1/2 shallot, finely diced

1 red Fresno pepper or red jalapeño, finely chopped (optional)
1 garlic clove, crushed
1/3 cup extra virgin olive oil

1 tbsp red wine vinegar
1 tbsp lemon juice (can substitute with lime)
1/2 tsp lemon zest

1/4 tsp ground oregano
1/2 tsp salt or to taste
1/8 tsp black pepper

Instructions

Step 1: Combine all marinade ingredients in a large mixing bowl or ziplock bag. Add the skirt steak, ensuring it’s fully coated. Marinate for at least 20 minutes at room temperature or up to overnight in the refrigerator for deeper flavor.

Step 2: Prepare the chimichurri sauce by finely chopping cilantro, parsley, shallot, and Fresno pepper (if using). Crush the garlic clove with a mortar and pestle or the flat side of a knife.

Step 3: In a small bowl, mix the chopped herbs and garlic with olive oil, red wine vinegar, lemon juice, lemon zest, oregano, salt, and black pepper. Stir well and set aside to let flavors meld.

Step 4: Heat 2 tablespoons of avocado oil in a large cast iron skillet or griddle over high heat. Add the marinated steaks in a single layer and cook for about 3 minutes until a dark char forms on the bottom.

Step 5: Flip the steaks and cook for another 2 to 3 minutes depending on your preferred doneness: 2 minutes for medium-rare (130–135°F) or 3 minutes for medium (135–140°F). Use a meat thermometer for best results and avoid overcooking to prevent toughness.

Step 6: Remove the steak from heat and let it rest for 5 to 7 minutes. Slice against the grain into thin strips.

Step 7: Serve the sliced churrasco topped with chimichurri sauce. Enjoy your vibrant and juicy steak!

Tips & Variations

For extra tenderness, marinate the steak overnight in the refrigerator.

If you don’t have skirt steak, flank or hanger steak make excellent substitutes.

Adjust the heat of your chimichurri by adding more or less chili pepper to taste.

Try grilling the steak outdoors for a smoky flavor instead of cooking in a skillet.

Use fresh lime juice in chimichurri for a bright, citrusy twist.

FAQs

Can I use a different cut of meat?

Yes, flank or hanger steak are great alternatives if skirt steak is not available. Each cut will have slightly different texture but works well with this marinade and chimichurri.

Is chimichurri sauce spicy?

The traditional chimichurri can be mildly spicy depending on the amount of fresh chili pepper you add. You can always omit the pepper for a milder sauce or increase it to suit your heat preference.