Churrasco Grilled Skirt Steak Recipe

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. 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?

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.

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. It’s great with salad dishes, as well as rice and beans, or any of your favorite bbq side dishes. You can also freeze it for 2-3 months in freezer bags or containers.

The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)