Churrasco Skirt Steak with Chimichurri Sauce: A Bold, Flavor-Packed Recipe for Steak Lovers
If you’re craving a dish that’s bold, vibrant, and deeply satisfying, Churrasco Skirt Steak with Chimichurri Sauce checks every box. This iconic Latin American pairing is famous across Argentina, Uruguay, Brazil, and much of the Caribbean for its explosive flavor, tender texture, and beautiful simplicity. When done right, it’s one of the fastest, most impressive dinners you can put on your table — and one that delivers restaurant-quality results with minimal fuss.
This recipe captures everything people love about churrasco: the flavorful char, the juicy interior, and that herbaceous chimichurri that takes every bite to another level. Whether you’re planning a backyard cookout, a weeknight dinner, or a special at-home date night, this dish always delivers.
In this long-form guide, you’ll learn exactly how to choose the best cut, how to marinate skirt steak for maximum tenderness, how to grill it to perfection, and how to make authentic chimichurri that tastes bright, fresh, zesty, and unforgettable. Plus, you’ll get variations, serving ideas, chef tips, and cultural context so you can make the most flavorful version possible.
Let’s dive into one of the most delicious steak recipes you’ll ever make.
What Is Churrasco?
The word churrasco simply means grilled meat, but its meaning varies across regions:
- Argentina & Uruguay: Usually refers to thin-cut grilled steak, often skirt steak, topped with chimichurri.
- Brazil: Can refer to beef or other meats cooked rotisserie-style over an open flame.
- Caribbean & Central America: Often skirt steak or flank steak marinated in citrus and grilled quickly at high heat.
No matter the variation, churrasco is always about maximizing big flavor with simple ingredients.
Skirt steak — the star of this recipe — is ideal for churrasco because it’s deeply beefy, cooks incredibly fast, and becomes beautifully tender when sliced against the grain.
Why This Recipe Works
This recipe isn’t just another grilled steak. It’s a fully optimized flavor experience built on three pillars:
1. A Quick and Flavorful Marinade
Skirt steak absorbs marinades rapidly due to its open grain. With just olive oil, garlic, salt, pepper, and a hint of citrus or vinegar, it becomes melt-in-your-mouth tender.
2. High-Heat Grilling for the Perfect Char
Skirt steak should be cooked fast and hot. The goal is a deep sear on the outside while keeping the interior pink and juicy.
3. Chimichurri — The Essential Finishing Touch
Fresh herbs + garlic + vinegar + chili flakes + olive oil. It’s bright, garlicky, punchy, and brings the entire dish to life.
If you’ve never made authentic chimichurri before, prepare to be amazed by how much flavor such a simple sauce can deliver.
Ingredients
Churrasco Skirt Steak
- – 1.5–2 lbs skirt steak (or flank steak if unavailable)
- – 3 tbsp olive oil
- – 4 cloves garlic, minced
- – 1 tsp kosher salt
- – 1 tsp black pepper
- – 1 tsp smoked paprika (optional but delicious)
- – Juice of 1 lime or 2 tbsp red wine vinegar
Chimichurri Sauce
- – 1 cup fresh parsley, finely minced
- – ¼ cup fresh cilantro, optional but recommended
- – 4 cloves garlic, finely minced
- – ½ cup olive oil
- – 2 tbsp red wine vinegar
- – 1 tsp crushed red pepper flakes (adjust for heat)
- – ½ tsp salt
- – ½ tsp black pepper
- – Optional: 1 tbsp minced fresh oregano or ½ tsp dried oregano
Instructions
1. Prepare the Marinade
In a bowl, whisk olive oil, minced garlic, salt, pepper, smoked paprika, and lime juice or vinegar. Pat the steak dry, then rub the marinade all over it. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Make the Chimichurri
Combine parsley, cilantro, garlic, vinegar, red pepper flakes, salt, and pepper. Stir in olive oil until the mixture loosens and becomes glossy. Let rest at least 15 minutes to intensify the flavor.
3. Preheat the Grill
Heat your grill (or cast-iron pan) to high heat — about 500°F+. Skirt steak thrives on intense heat.
4. Grill the Steak
Sear the steak 2–4 minutes per side depending on thickness. Aim for medium-rare for maximum tenderness.
5. Rest and Slice
Let the steak rest 5 minutes. Slice thinly against the grain to ensure tenderness.
6. Serve
Spoon chimichurri generously over the steak and enjoy immediately.
Tips for Perfect Churrasco Skirt Steak
1. Don’t Overcook It
Skirt steak becomes tough when cooked past medium. Keep it pink inside — medium-rare is ideal.
2. Always Slice Against the Grain
This step alone determines whether your meat is tender or chewy.
3. Use Fresh Ingredients in Chimichurri
Dried herbs won’t give you that bright, vibrant, authentic flavor.
4. Marinate Briefly but Effectively
Skirt steak doesn’t need long marinating. Even 30 minutes works beautifully.
Variations
– Spicy Chimichurri
Add fresh jalapeño, serrano, or 1 tsp chili paste.
– Citrus Chimichurri
Replace vinegar with lemon or lime juice for a brighter, tropical flavor.
– Caribbean Churrasco
Add sour orange juice, oregano, and onion to your marinade.
– Skillet Version
No grill? A screaming hot cast-iron pan gives an incredible sear.
Serving Suggestions
- Grilled vegetables
- Crispy potatoes or yucca fries
- Rice and black beans
- Warm tortillas for steak tacos
- Fresh tomato and cucumber salad
Churrasco is wonderfully versatile — serve it rustic or elevated.
Fun Cultural Context
Chimichurri is one of the most famous sauces in Argentine cuisine. Legend says it originated from cattle herders who needed a simple, flavorful way to finish grilled meats. Today, it’s found in nearly every Argentine home and parrilla (steakhouse). The sauce varies by region — some versions are spicy, some mild, some parsley-heavy, some loaded with oregano.
No matter how it’s made, chimichurri is always served uncooked, fresh, and spooned generously over hot meat so the herbs gently warm without losing their vibrant color.
Churrasco Skirt Steak with Chimichurri Sauce
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
- Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
- Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
- Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency.
- Sandwich cookies with filling, serve immediately or store in airtight container.
