You'll love this sizzling churrasco recipe with marinated grilled skirt steak, perfectly seasoned and flame-grilled, smothered in vibrant chimichurri.
Churrasco Steak with Chimichurri
Are you ready for Grilled Skirt Steak? We're grilling up Latin American style cuisine today, and this dish is ready to satisfy.
It's called Churrasco, and you're going to love it.
What is Churrasco?
"Churrasco" is a general term in Latin American countries for a particular style of grilling meat and barbecue. It is particular popular in Brazil, Argentina, and Portugal, though you'll find it in many other countries in Latin America and South America.
Churrasco varies from country to country, most often associated with beef or steak (though meats can be used) that has been seasoned or marinated, then grilled over cooked over hot coals.
It is typically a communal experience, where the meats are carried about and carved tableside at restaurants. You may have enjoyed this if you've ever dined in a Brazilian steakhouse.
We experienced this in both Brazil and Argentina at several restaurants, with various cuts of steak and even beef heart. Servers continuously roamed among tables, slicing off a cut of beef or other meat directly onto the diners' plates.
This recipe is a popular version, with marinated skirt steak, known for its beefy flavor, quickly grilled and topped with a vibrant chimichurri sauce.
You can keep it simple with salt and pepper for the steak only, like this Chimichurri Steak, but the marinade adds a lot of extra flavor to an already delicious meal.
Let's talk about how to make churrasco, shall we?
Churrasco Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE SKIRT STEAK MARINADE
- Mild Chili Pepper. Use a cubanelle pepper or banana pepper as a substitute, or any milder sweet pepper.
- Hot Chili Pepper. For a bit of a kick. A South American aji type is preferred, but you can use any of your favorites.
- Onion.
- Fresh Herbs. Culantro, cilantro, oregano.
- Spices. Adobo seasoning, salt, and black pepper.
- Olive Oil.
- Skirt Steak. Skirt steak is commonly used in many Latin American countries, though you can use flank steak, tri-tip, ribeye, or other cut of meat.
- FOR THE CHIMICHURRI
- Serrano Chili. Use jalapeno for milder, or spicy aji chili.
- Garlic.
- Herbs. Fresh parsley and oregano.
- Red Pepper Flakes.
- Olive Oil. Or use canola oil or corn oil.
- Red Wine Vinegar. Lime juice is good, too.
- Salt and Pepper.
How to Make Churrasco (Grilled Skirt Steak) - the Recipe Method
The full recipe instructions are listed in the printable recipe card at the bottom of the post.
Let's get grilling! Mix together the skirt steak marinade ingredients, then marinate the steak at least 30 minutes to 1 hour.
You can marinate longer for more flavor penetration, up to 24 hours.
When you're ready to cook, heat up your grill to a good medium high heat to high heat and grill the marinated skirt steak for 3-4 minutes per side, or until it is cooked through to your liking.
Let the steak rest 5-10 minutes. Slice and serve with chimichurri!
To make the chimichurri, simply whisk together all of the ingredients in a bowl. See my chimichurri recipe for further discussion.
Boom! Done! Your grilled skirt steak is ready to serve. Doesn't it look delicious! Fresh off the grill, my friends. It doesn't get any better than this.
Recipe Tips & Notes
- Slice the steak against the grain to avoid excessive chewiness. It is best to slice it into portions with the grain on a cutting board, then turn each piece and slice those against the grain for smaller thin cut pieces to serve.
- I like to get my grill good and hot over high heat for optimal searing and char, and a nice crust. Don't forget to rest the grilled skirt steak to allows the juices to redistribute throughout the meat.
Serving Churrasco
Churrasco is typically served with a variety of side dishes, depending on the location. Tostones or Potato Salad are popular in Puerto Rico, for example.
It's great with salad dishes, as well as rice and beans, or any of your favorite bbq side dishes.
Storage & Leftovers
Leftover skirt steak will last up to 5 days in the refrigerator in a sealed container. You can heat it back up on the grill or in a pan on the stove top to enjoy again.
You can also freeze it for 2-3 months in freezer bags or containers.
That's it, my friends. I hope you enjoy this churrasco recipe of grilled skirt steak. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Product
USDA Choice Skirt Steak from Snake River Farms (I am an affiliate)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Churrasco (Latin-Style Grilled Skirt Steak Recipe)
Ingredients
FOR THE SKIRT STEAK MARINADE
- 1 cubanelle pepper chopped (use banana pepper as a sub, or a milder sweet pepper)
- 1 small hot pepper optional, for spicy. Aji preferred – aji dulce – or use your favorite
- ½ small onion chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped culantro or use extra cilantro
- 1 tablespoon chopped fresh oregano
- 1 tablespoon adobo seasoning
- Salt and pepper to taste
- ½ cup olive oil
- 1-1/2 pound skirt steak or use flank steak, tri-tip, or ribeye
FOR THE CHIMICHURRI
- 1 serrano chili minced (use jalapeno for milder, or spicy aji chili)
- 3 garlic cloves minced
- 1/2 cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil or use canola oil or corn oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- Black pepper to taste
Instructions
FOR THE CHURRASCO (GRILLED SKIRT STEAK)
- In a large bowl, Mix together the cubanelle pepper, hot chili, onion, cilantro, culantro, oregano, adobo seasoning, salt and pepper, and oil.
- Add the skirt steak and toss to coat. Cover and marinate in the refrigerator at least 1 hour, or overnight for more flavor penetration.
- When you’re ready to cook, bring the steak to room temperature. Remove the steak from the marinade and tap off excess moisture.
- Heat the grill to medium-high heat and lightly oil the grates. Grill the marinated skirt steak 3-4 minutes per side, or until done to your liking.
- Slice and serve with chimichurri.
FOR THE CHIMICHURRI
- Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.
Nutrition Information
Steve says
Made this for the first time last night and it was absolutely delicious!
Definitely a keeper!
Mike Hultquist says
Awesome!! Thanks, Steve! I love this dish.
Joe says
delicious and so easy. the taste is fresh with just a hint of heat. I served it with a simple rice dish (long grain with chives). My only adjustment would be to reduce the vinegar in the chimichurri sauce. I chopped mine in the mini food processor and found it a bit too much liquid. it didn't detract from the overall serving though!
a new addition to my grilling arsenal
Mike H. says
Thank you so much for your feedback, Joe. Love that you are enjoying the recipe!
Tom says
I've been following the emails for a few months, love the recipes and content - great work, keep the hits coming.
thanks,
Mike Hultquist says
Thanks so much, Tom! Will do! =)
Ramya says
Cant wait to make this soon for me can i use tofu i never had churrasco before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.