Churrasco Steak (Grilled Skirt Steak) with Tangy Chimichurri Sauce

close up overhead view of a plate of churrasco

4.83 from 45 votes

Churrasco Steak (Grilled Skirt Steak) with Tangy Chimichurri Sauce

This churrasco recipe brings Miami-style flavor home with juicy skirt steak marinated in garlicky citrus mojo and grilled hot for a smoky char. Slice it thin, spoon on fresh chimichurri, and serve with black beans, rice, and sweet maduros for the full churrasco plate. Quick, flavorful, and perfect for summer grilling or an easy weeknight dinner.

Prep Time10

Cook Time10

Marinating Time30

Total Time50

Course: Dinner

Cuisine: Latino

Servings: servings

Calories: 323kcal

Author: Eden Westbrook

Ingredients

2 lbs skirt steak inner skirt preferred
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Mojo Churrasco Marinade

1 cup sour orange juice or mix 3:1 ratio fresh orange juice to lime juice
¼ cup olive oil
6 garlic cloves minced
1 teaspoon fresh oregano or ½ teaspoon dried oregano
½ teaspoon ground cumin
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Chimichurri Sauce

¼ cup flat leaf parsley
¼ cup fresh cilantro optional*
¼ cup fresh oregano
3 cloves garlic peeled
½ small shallot peeled
1 tablespoon lemon juice or red wine vinegar
¼ teaspoon red pepper flakes
⅓ cup extra virgin olive oil
1 teaspoon kosher salt

US Customary - Metric

Instructions

Make the Marinade

Whisk together all the mojo criollo ingredients in a mixing bowl. This can be made up to a week ahead of time.
1 cup sour orange juice, ¼ cup olive oil, 6 garlic cloves, 1 teaspoon fresh oregano, ½ teaspoon ground cumin, 1 teaspoon freshly ground black pepper, 2 teaspoon kosher salt

Make the Chimichurri Sauce

Tear the herb leaves from their stems and add them to the bowl of a food processor or blender.
¼ cup flat leaf parsley, ¼ cup fresh cilantro, ¼ cup fresh oregano
Add the garlic cloves, shallot, red pepper flakes, kosher salt, red wine vinegar, and extra virgin olive oil to the container of the blender or food processor.
3 cloves garlic, ½ small shallot, 1 tablespoon lemon juice, ¼ teaspoon red pepper flakes, ⅓ cup extra virgin olive oil, 1 teaspoon kosher salt
Pulse to start the blending a couple of times, then blend on low speed until the garlic, herbs, and shallot are chopped finely into small pieces.
Chimichurri sauce can be used immediately but tastes even better if it sits at room temperature for an hour or two before serving or is made the night before for the flavors to mingle together.

Make Churrasco

Marinate the skirt steak in a plastic zip top or large mixing bowl with the marinade for at least 30 minutes and up to 2 hours in the fridge. This step is optional, but it does impart tenderness to the skirt steak.
2 lbs skirt steak
Take the marinated steak out of the fridge 45 minutes before cooking to rest. Before cooking, pat the steak dry and season with the kosher salt and ground black pepper.
2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
USING A CHARCOAL GRILL: make sure the charcoal coals are white and hot, and use a grill thermometer, we want the heat to be around 450-500ºF (232 to 260ºC)
or
USING A GAS GRILL: set it to 450ºF (232ºC) and oil the grates generously.
Once the grill is preheated, grill the marinated skirt steak for 4 minutes on each side for medium-rare.
or
ON THE STOVE: On a cast iron grill pan or griddle on the stove, use high heat with a bit of high heat oil like canola. Sear the skirt steak on each side for 3 minutes for medium-rare.
Let the steak rest on a cutting board or plate, covered with aluminum foil, for at least 5 minutes before cutting.
Serve thinly sliced AGAINST the grain, topped with the Chimichurri Sauce with your favorite sides.
.

Notes

Substitutions

Cilantro can be substituted for more parsley instead.

Slicing Skirt or Flank Steak

Find the grain: Look for the lines running through the meat (easier to see when it’s raw).
Cut across, not with: Slice perpendicular to those lines, like crossing your t’s.

Chef's Tips for Steak Success

- Dry before grilling: Pat off excess marinade so the steak chars instead of steaming.

- Marinating tips: 30–60 minutes is plenty, any longer and the citrus turns the meat mushy.

- No Grill? Cook the steak on a cast iron plancha (a griddle), or on a large cast iron skillet or grill pan

- Target temps (we pull 5°F early, carryover heat finishes it): Rare 120°F, Medium-rare 130°F, Medium 135–140°F

Nutrition