Churrasco Skirt Steak Recipe (with Chimichurri Sauce)
Churrasco is a long flat cut of steak marinated and cooked until perfectly tender and juicy. Top churrasco with homemade chimichurri sauce for a 5-star meal any day of the week!
Equipment
- 1 cast iron skillet or stovetop grill pan
Ingredients
Marinade
- 2 cloves garlic crushed
- 3 tbsp avocado oil can sub with canola, corn or vegetable oil
- 1 tbsp vinegar
- 1 tbsp lime juice
- 1/2 tbsp adobo
- 1/2 tsp sazon
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp cumin
- salt to taste
Churrasco
- 2 lbs skirt steak can sub with flank or hanger steak
Chimichurri
- 1/4 cup cilantro finely chopped
- 1/4 cup parsley finely chopped
- 1/2 shallot finely diced
- 1 red Fresno pepper or red jalapeño finely chopped, optional
- 1 garlic clove crushed
- 1/3 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice can sub with lime
- 1/2 tsp lemon zest
- 1/4 tsp ground oregano
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper
Instructions
Marinate the churrasco
- Add all ingredients for the marinade in a large mixing bowl or large ziplock bag. Add the steaks and allow them to marinate for at least 20 minutes on the countertop or up to overnight in the refrigerator. The longer the better!
Make the chimichurri
- Finely chop cilantro, parsley, shallot, and Fresno pepper. Crush the garlic cloves using a mortar and pestle (pilon). Add the ingredients to a small mixing bowl.
- Add oil, vinegar, lime juice, zest, and seasonings. Mix until well combined. Set aside.
Cook the churrasco
- In a large cast iron skillet or cast iron griddle, heat 2 tablespoons of avocado oil over high heat. Add steaks in a single layer and cook until well seared on the bottom, about 3 minutes. Flip when the bottom has a nice dark char.
- Cook about 2-3 minutes on the other side, 2 minutes for medium-rare, 3 minutes for medium. If you have a meat thermometer, cook until the steak registers 130 to 135°F for medium-rare or 135 to 140°F for medium. Be very careful not to overcook or churrasco will be tough and dry.
- Remove the steak from the skillet or grill and let it rest for 5 to 7 minutes. Slice into strips making sure to cut against the grain. Pour chimichurri sauce over the top and serve. Enjoy!
Video
Notes
How to cook skirt steak properly?
Skirt steak is long and thin which means it can become overcooked quickly resulting in dry and chewy meat. It's best to cook the steak medium-rare to medium. If you like your steak well done, slice it thinner to make it easier to chew. Make sure to get your pan piping hot. A cast-iron skillet is best since it can withstand an extreme amount of heat. Cooking the steak hot and fast will allow it to get a good sear on the outside while not overcooking on the inside.How to slice skirt steak?
Slice skirt steak against the grain. Look for the direction that the muscles run. Then slice opposite that direction. This breaks the long muscle fibers, making the steak much easier to chew.HEALTHY RICAN DISCOUNT:
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Mini caldero, 0.5 qt shop here
Caldero, 4.8 qt shop here
Large plate shop here