Churrasco is more than just a way of cooking—it’s a tradition. Across Latin America, especially in Argentina, Brazil, and Uruguay, churrasco means grilling meats over an open flame until smoky, juicy, and flavorful. One of the most popular cuts for churrasco is skirt steak, prized for its rich, beefy taste and tender texture when cooked and sliced correctly. Pairing it with chimichurri sauce, a zesty blend of parsley, garlic, olive oil, and vinegar, creates a dish that bursts with freshness and bold flavor.
Churrasco skirt steak with chimichurri is a dish that can easily become the centerpiece of any meal. It’s quick to cook, requires only a few ingredients, and delivers restaurant-quality flavor at home. The steak is simply seasoned, grilled hot for a charred exterior, and then sliced thin across the grain. The chimichurri adds a punch of herbs, acidity, and spice that balances the richness of the beef.
Cooking Time: 35 minutes (includes marinating)
Serving: 4
Ingredients for Churrasco Skirt Steak
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700 g skirt steak (about 1.5 lbs)
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2 tbsp olive oil
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2 tsp coarse salt
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1 tsp black pepper
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1 tsp smoked paprika (optional, for extra flavor)
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Juice of 1 lime
Ingredients for Chimichurri Sauce
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1 cup fresh parsley, finely chopped
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1/4 cup fresh cilantro, finely chopped (optional, traditional versions use only parsley)
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4 garlic cloves, minced
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1/2 cup olive oil
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2 tbsp red wine vinegar
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1 small red chili or 1/2 tsp red pepper flakes
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1/2 tsp salt
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1/4 tsp black pepper
Step-by-Step Instructions
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Marinate the steak: Pat the skirt steak dry. Rub with olive oil, lime juice, salt, black pepper, and smoked paprika. Let it marinate for at least 20 minutes at room temperature (or up to 2 hours in the fridge).
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Make the chimichurri: In a bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, chili or pepper flakes, salt, and black pepper. Stir in olive oil until well blended. Let the sauce sit for at least 15 minutes before serving to allow flavors to meld.
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Grill the steak: Heat a grill or grill pan to high heat. Cook the steak for 3–4 minutes per side for medium-rare, depending on thickness. Skirt steak cooks quickly, so avoid overcooking.
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Rest and slice: Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain to ensure tenderness.
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Serve: Place steak slices on a platter, drizzle with chimichurri sauce, and serve extra sauce on the side.
Nutrition (per serving, approx.)
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Calories: 430
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Protein: 35 g
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Fat: 30 g
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Carbohydrates: 3 g
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Fiber: 1 g
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Sugar: 0 g
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Sodium: 620 mg
Tips
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Skirt steak is best cooked quickly over high heat. Overcooking can make it tough.
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Always slice against the grain—this shortens the muscle fibers and keeps the steak tender.
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Chimichurri tastes even better if made a few hours ahead of time and stored in the fridge.
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If you prefer a smoky flavor, add a little cumin or smoked paprika to the chimichurri.
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This dish pairs beautifully with grilled vegetables, roasted potatoes, or a simple green salad.
