Churrasco Steak (Grilled Skirt Steak) with Tangy Chimichurri Sauce
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
323 kcal
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Course
Dinner
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Cuisine
South American
Churrasco Steak (Grilled Skirt Steak) with Tangy Chimichurri Sauce
Description
Churrasco Steak (Grilled Skirt Steak) with Tangy Chimichurri Sauce highlights the use of skirt steak, known for its flavor and texture, paired with a citrusy marinade called mojo criollo made from orange juice, garlic, and spices. This marinade helps to tenderize the meat and add depth of flavor. The accompanying chimichurri sauce combines fresh herbs such as parsley, oregano, and cilantro with garlic, shallots, vinegar, and red pepper flakes to create a sharp, vibrant complement to the grilled steak.
The method involves marinating the steak for at least 30 minutes and grilling to preferred doneness, balanced by the herbaceous and tangy chimichurri. Cutting the steak thinly against the grain cuts the muscle fibers to ensure a tender bite. The chimichurri can be made ahead to meld flavors, enhancing the dish further.
This dish can be served as a main course accompanied by simple sides or used in sandwiches or tacos. It suits meals where a robust, fresh-flavored grilled steak is appreciated.
For best results, marinate no more than 3-4 hours to avoid mushiness in the skirt steak. If sour orange juice is unavailable, a mix of orange and lime juice works as a substitute. Flank steak is a suitable alternative cut. Preparing chimichurri ahead allows flavors to integrate fully before serving.
Ingredients
- 2 lbs skirt steak inner skirt preferred
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
Mojo Criollo Churrasco Marinade
- 1 cup orange juice or mix 3:1 ratio orange juice to lime juice, sour
- 1/4 cup olive oil
- 6 garlic minced, cloves
- 1/2 tsp oregano dried
- 1/2 tsp cumin ground
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
Chimichurri Sauce
- 1/4 cup flat leaf parsley
- 1/4 cup cilantro optional, fresh
- 1/4 cup oregano fresh
- 3 cloves garlic peeled
- 1/2 shallot peeled, small
- 1 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
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.
Make the Chimichurri Sauce
- Tear the herb leaves from their stems and add them to the bowl of a food processor or blender.
- 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.
- 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 4 hours in the fridge. This step is optional, but it does impart tenderness to the skirt steak.
- Take the marinated steak out of the fridge 45 minutes before cooking to rest. Before cooking, season with the kosher salt and 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 450-500 degrees F (232 to 260 degrees C)orUSING A GAS GRILL: set it to 450 degrees F (232 degrees C) 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 grill pan on the stove, use high heat. 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 Chimichurri Sauce..
Notes
- Use a 3:1 ratio of fresh orange to lime juice if sour orange juice is not available for the marinade.
- Marinate skirt steak between 30 minutes to 4 hours; avoid longer to prevent mushy texture.
- Slice the cooked steak thinly against the grain to enhance tenderness.
- Chimichurri sauce can be prepared ahead and improves in flavor after resting for 1-2 hours or overnight.
- Flank steak is a good substitute if skirt steak is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 5.3ounces | |
| Calories | 323kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 1.267mg | 0% |
| Potassium | 504mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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