Churrasco (Latin Grilled Skirt Steak) Recipe
Churrasco is a flavorful Latin-style grilled skirt steak marinated in a zesty mixture of lime juice, garlic, and aromatic spices, served with a vibrant chimichurri sauce made from fresh parsley, garlic, chili, and red wine vinegar. This recipe combines the perfect balance of smoky, tangy, and savory notes, ideal for any barbecue occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Latin American
Ingredients
For the Skirt Steak Marinade
- 1.5 pounds skirt steak
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
- 4 cloves garlic, minced
- 1.5 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 tsp dried oregano
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp black pepper
For the Chimichurri Sauce
- ½ cup extra virgin olive oil
- ½ cup fresh parsley, chopped
- 2 Tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 tsp dried oregano (or 1 Tbsp fresh oregano)
- ½ red chili pepper, deseeded and finely chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, combine ¼ cup olive oil, lime juice, minced garlic, brown sugar, soy sauce, dried oregano, cumin powder, salt, and black pepper. Whisk thoroughly to form a cohesive marinade.
- Marinate the Skirt Steak: Place the skirt steak in a shallow dish or resealable bag and pour the marinade over it, ensuring the meat is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Make the Chimichurri Sauce: In a separate bowl, mix together ½ cup olive oil, chopped parsley, red wine vinegar, minced garlic, oregano, and finely chopped chili pepper. Season with salt and pepper to taste. Let the sauce sit at room temperature for at least 30 minutes to blend the flavors.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Skirt Steak: Remove the steak from the marinade, letting excess drip off. Place the skirt steak on the hot grill and cook for about 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Avoid overcooking to maintain tenderness.
- Rest and Slice: Transfer the steak to a cutting board and let it rest for about 5 minutes to allow juices to redistribute. Slice thinly against the grain for the best texture.
- Serve: Arrange sliced steak on a serving platter and spoon chimichurri sauce over the top or serve it on the side as a vibrant accompaniment.
Notes
- For best results, marinate the steak overnight to maximize flavor absorption.
- If skirt steak is unavailable, flank steak can be used as a substitute.
- Adjust the chili pepper amount in the chimichurri to control the sauce’s heat intensity.
- Allowing the steak to rest after grilling is crucial for juicy, tender meat.
- This recipe pairs well with grilled vegetables, rice, or a fresh salad.
