Churrasco Grilled Skirt Steak (Printable Version)
# 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:
01 -
Combine mild chili, hot chili, onion, culantro, cilantro, oregano, adobo seasoning, salt, pepper, and olive oil in a bowl. Mix well.
02 -
Place skirt steak in marinade, cover, and refrigerate for 30 minutes to 1 hour, up to 24 hours for deeper flavor.
03 -
Heat grill to medium-high to high heat to achieve good searing temperature.
04 -
Grill marinated skirt steak for 3-4 minutes per side until cooked to desired doneness.
05 -
Let steak rest for 5-10 minutes, then slice against the grain into thin portions for serving.
06 -
Whisk serrano chili, garlic, parsley, oregano, red pepper flakes, olive oil, red wine vinegar, salt, and pepper together until combined.
07 -
Serve sliced skirt steak topped or accompanied by chimichurri sauce with your choice of sides.
# Helpful Notes:
01 -
Slice steak against the grain to maximize tenderness and minimize chewiness.
02 -
Allowing the steak to rest after grilling redistributes juices for a juicier bite.
03 -
High heat grilling creates a flavorful crust through searing.