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Churrasco Steak (Grilled Skirt Steak) with Tangy Chimichurri Sauce
4.8 from 135 votes

Churrasco Steak (Grilled Skirt Steak) with Tangy Chimichurri Sauce

This recipe features skirt steak marinated with a flavorful mojo criollo, then grilled and served with a fresh, tangy chimichurri sauce. The marinade blends citrus juices, garlic, and spices to tenderize and infuse the meat. The chimichurri, made with parsley, oregano, garlic, shallots, and vinegar, offers a bright contrast to the smoky, grilled steak. The steak’s loose muscle structure allows quick marinade absorption, ensuring a vibrant taste even with a short soak, while slicing against the grain enhances tenderness.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 323 kcal
Course: Dinner
Cuisine: South American

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
    Cup of Yum
  1. 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
  1. Tear the herb leaves from their stems and add them to the bowl of a food processor or blender.
  2. 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. 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.
  4. 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
  1. 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.
  2. 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.
  3. 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.
  4. Let the steak rest on a cutting board or plate, covered with aluminum foil, for at least 5 minutes before cutting.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 323

% 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.