,
  1. Homepage
  2. All Recipes
  3. Churrasco Grilled Skirt Steak

Churrasco Grilled Skirt Steak

As seen in: Evening Meals to Gather Around

Churrasco offers a delicious flame-grilled skirt steak infused with a zesty marinade blending mild and hot chili peppers, fresh herbs, and spices. This Latin American classic is cooked over high heat to develop a flavorful crust, then served with a bright chimichurri sauce made from parsley, oregano, garlic, and red wine vinegar. Resting the meat before slicing ensures juicy, tender bites perfect for sharing with traditional sides.

Save to Pinterest Share Anywhere Share via Email Print Now Go Straight to Recipe
A woman named Sophie is smiling and holding a plate of food.
Created By Sophie
Last updated on Mon, 30 Jun 2025 18:09:39 GMT
A plate of steak with a green sauce. Save Pin
A plate of steak with a green sauce. | sophietable.com

This sizzling churrasco brings the bold flavors of Latin American grilling to your table with marinated skirt steak and a fresh chimichurri sauce. The meat is flame-grilled to develop a delicious crust and served with a vibrant herbal topping that complements the beefy richness.

I first discovered churrasco while traveling through Brazil, and it quickly became a favorite. The vibrant chimichurri makes every bite exciting and keeps me coming back for more.

Ingredients

  • Mild chili pepper: choose a cubanelle or banana pepper for sweetness and mild heat
  • Hot chili pepper: a South American aji adds authentic spice but any hot pepper works
  • Onion: provides a savory base to the marinade
  • Fresh culantro, cilantro, oregano: these herbs bring bright, earthy notes
  • Adobo seasoning, salt, and black pepper: essential for balanced seasoning
  • Olive oil: helps meld flavors and keeps the steak moist
  • Skirt steak: a flavorful cut prized for its beefy taste and quick cooking
  • Serrano chili: adds zip to the chimichurri jalapeno works for milder flavor
  • Garlic: adds pungent depth to the sauce
  • Fresh parsley and oregano: fresh herbs for brightness and earthiness in chimichurri
  • Red pepper flakes: subtle heat and complexity
  • Red wine vinegar: provides acidity and tang in the sauce

Step-by-Step Instructions

Sauté the Aromatics:
Mix mild chili hot chili chopped onion culantro cilantro oregano adobo seasoning salt black pepper and olive oil to create a flavorful marinade.
Marinate the Steak:
Place skirt steak in the marinade Cover and refrigerate for at least 30 minutes to 1 hour to let flavors infuse For deeper flavor marinate up to 24 hours.
Preheat the Grill:
Heat your grill to medium-high or high heat This ensures a nice sear and caramelized crust on the steak.
Grill the Steak:
Place marinated skirt steak on the hot grill Cook for 3 to 4 minutes per side or until the internal temperature reaches your desired doneness.
Rest and Slice:
Let the grilled steak rest for 5 to 10 minutes to allow juices to redistribute Slice against the grain into thin tender pieces for best texture.
Prepare the Chimichurri:
Whisk serrano chili minced garlic fresh parsley oregano red pepper flakes olive oil red wine vinegar salt and pepper together until well combined.
Serve:
Plate the sliced steak and spoon the chimichurri over or serve on the side Enjoy with your favorite accompaniments.
A piece of meat with sauce on it. Save Pin
A piece of meat with sauce on it. | sophietable.com

My favorite part of this dish is the chimichurri sauce Its fresh vibrant taste always reminds me of dining in a Brazilian steakhouse surrounded by lively company and great food.

Storage Tips

Store leftover grilled skirt steak in an airtight container in the refrigerator for up to five days Reheat gently on the grill or stovetop to maintain juiciness For longer storage freeze portions for up to three months.

Ingredient Substitutions

If skirt steak is unavailable flank steak or ribeye work well For a milder chimichurri swap serrano chili for jalapeno Olive oil can be substituted with canola or corn oil without affecting the flavor significantly.

Serving Suggestions

Churrasco pairs beautifully with tostones potato salad rice and beans or simple green salads Its bold flavor also stands up well to smoky grilled vegetables or fresh corn on the cob.

Cultural Context

Churrasco is a social meal traditionally enjoyed in Brazil Argentina and other Latin American countries where meats are grilled over open flames and served tableside It celebrates communal dining and robust flavors.

A plate of meat with sauce on it. Save Pin
A plate of meat with sauce on it. | sophietable.com

Commonly Asked Questions

→ What cut of meat is used for churrasco?

Skirt steak is the traditional choice for churrasco due to its rich beefy flavor and quick cooking time, though flank steak or ribeye can also work well.

→ How long should I marinate the skirt steak?

Marinate for at least 30 minutes to 1 hour for good flavor, or up to 24 hours for deeper seasoning penetration.

→ What makes chimichurri sauce special?

Chimichurri is a fresh, vibrant sauce combining parsley, oregano, garlic, chili flakes, olive oil, and red wine vinegar, adding bright herbal notes that complement grilled meats perfectly.

→ How do I get the best sear on the steak?

Preheat your grill to high heat for a good sear and crust formation, grilling the steak about 3-4 minutes per side depending on thickness.

→ How should I slice the steak after grilling?

Slice against the grain to ensure tender, easy-to-chew pieces and enhance the eating experience.

Churrasco Grilled Skirt Steak

Flame-grilled skirt steak with a flavorful marinade and fresh chimichurri sauce.

Preparation Time
20 Minutes
Cooking Duration
10 Minutes
Overall Time
30 Minutes
Created By: Sophie

Recipe Type: Dinner

Skill Level: Medium

Cuisine Type: Latin American

Portion Size: 4 Number of Servings (4 servings)

Diet Preferences: Low Carb, Free of Gluten, Dairy-Free

What You'll Need

→ Skirt Steak Marinade

01 1 medium mild chili pepper (cubanelle or banana pepper)
02 1 hot chili pepper (aji or preferred variety)
03 1 small onion, chopped
04 2 tablespoons fresh culantro, chopped
05 2 tablespoons fresh cilantro, chopped
06 1 tablespoon fresh oregano, chopped
07 1 teaspoon adobo seasoning
08 1 teaspoon salt
09 1 teaspoon black pepper
10 3 tablespoons olive oil
11 1.5 pounds skirt steak

→ Chimichurri Sauce

12 1 serrano chili (or jalapeno for milder)
13 3 cloves garlic, minced
14 1/2 cup fresh parsley, chopped
15 1 tablespoon fresh oregano, chopped
16 1/2 teaspoon red pepper flakes
17 1/2 cup olive oil (or canola/corn oil)
18 3 tablespoons red wine vinegar (or lime juice)
19 1 teaspoon salt
20 1/2 teaspoon black pepper

Step-by-Step Directions

Step 01

Combine mild chili, hot chili, onion, culantro, cilantro, oregano, adobo seasoning, salt, pepper, and olive oil in a bowl. Mix well.

Step 02

Place skirt steak in marinade, cover, and refrigerate for 30 minutes to 1 hour, up to 24 hours for deeper flavor.

Step 03

Heat grill to medium-high to high heat to achieve good searing temperature.

Step 04

Grill marinated skirt steak for 3-4 minutes per side until cooked to desired doneness.

Step 05

Let steak rest for 5-10 minutes, then slice against the grain into thin portions for serving.

Step 06

Whisk serrano chili, garlic, parsley, oregano, red pepper flakes, olive oil, red wine vinegar, salt, and pepper together until combined.

Step 07

Serve sliced skirt steak topped or accompanied by chimichurri sauce with your choice of sides.

Helpful Notes

  1. Slice steak against the grain to maximize tenderness and minimize chewiness.
  2. Allowing the steak to rest after grilling redistributes juices for a juicier bite.
  3. High heat grilling creates a flavorful crust through searing.

Recommended Tools

  • Grill (charcoal or gas)
  • Mixing bowls
  • Sharp knife
  • Whisk

Nutritional Information (Per Serving)

These details are estimates and shouldn't be considered professional health advice.
  • Calories: 380
  • Fat Content: 26 grams
  • Carbohydrate Content: 4.5 grams
  • Protein Content: 35 grams