El churrasco is a beloved grilled dish across Latin America, especially in Argentina, Uruguay, and Brazil, where thick, juicy cuts of beef are cooked over open flames and served with simple, vibrant sides. What makes this recipe work is its focus on technique: a hot, clean grill, a generous seasoning of coarse salt, and a proper rest that locks in the juices. Whether you use a flank steak or a traditional skirt steak, this method delivers a deeply caramelized crust and a tender, pink center every time.
Ingredients
- 2 lb (900 g) flank steak or skirt steak, trimmed of excess fat
- 1 tbsp (15 g) coarse kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) dried oregano
- For the chimichurri sauce:
- 1 cup (40 g) fresh flat-leaf parsley, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 1/2 tsp (1 g) red pepper flakes (optional)
- Salt to taste
Instructions
- Prepare the steak: Pat the steak dry with paper towels. If using flank steak, score the surface lightly in a crosshatch pattern (about 1/8-inch deep) to help the marinade penetrate and prevent curling. Season both sides generously with kosher salt and black pepper.
- Make the marinade: In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, and dried oregano. Place the steak in a shallow dish or a resealable bag, pour the marinade over it, and turn to coat. Let it sit at room temperature for 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
- Preheat the grill: Heat a gas grill to high (450°F to 500°F / 230°C to 260°C) or prepare a charcoal grill with a hot, clean grate. You should be able to hold your hand 5 inches above the grate for only 2 to 3 seconds.
- Grill the steak: Remove the steak from the marinade, letting any excess drip off. Place it on the hot grill at a 45-degree angle to the grates. Grill for 4 to 5 minutes without moving, until deep grill marks form. Rotate the steak 90 degrees and grill for another 3 to 4 minutes for crosshatch marks. Flip and repeat on the second side, cooking until the internal temperature reaches 130°F (54°C) for medium-rare, about 4 to 5 more minutes. Use a digital thermometer inserted into the thickest part.
- Rest the steak: Transfer the steak to a cutting board and tent loosely with aluminum foil. Let it rest for 5 minutes. This allows the juices to redistribute; the temperature will rise about 5°F (3°C) during resting, reaching 135°F (57°C).
- Make the chimichurri: While the steak rests, combine the parsley, garlic, red wine vinegar, olive oil, red pepper flakes (if using), and salt in a small bowl. Stir well and let it sit at room temperature.
- Slice and serve: Slice the steak thinly against the grain at a slight angle. Spoon the chimichurri over the top or serve it on the side.
Tips
- Use a meat thermometer: Don’t rely on time alone. For medium-rare, pull the steak at 130°F (54°C); for medium, 140°F (60°C). Remember the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but many prefer a lower doneness for flavor.
- Slice against the grain: Flank and skirt steaks have long muscle fibers. Slicing against the grain shortens those fibers, making each bite more tender. Look for the direction of the lines on the cooked steak and cut perpendicular to them.
- Don’t skip the rest: Resting the steak for at least 5 minutes prevents the juices from running out onto the cutting board. If you skip this, the meat will be dry and less flavorful.
- Adjust the heat: If the steak is browning too quickly but isn’t cooked to your liking, move it to a cooler part of the grill or lower the heat. Conversely, if it’s not browning, move it to the hottest zone.
Serving Suggestions
El churrasco is traditionally served with simple sides that let the beef shine. Try it with warm crusty bread, a fresh green salad with tomatoes and red onion, or grilled vegetables like bell peppers and zucchini. For a more filling meal, serve it over rice and black beans, or with crispy fried yuca or plantains. A squeeze of fresh lime juice over the sliced steak just before serving adds brightness.
Variations
- Argentine Chimichurri: Swap the parsley for a mix of parsley and cilantro, and add a finely chopped shallot or a teaspoon of smoked paprika for depth.
- Brazilian Churrasco: Use a sirloin or picanha cut, season only with coarse salt, and grill over high heat. Serve with farofa (toasted cassava flour) and a vinaigrette of tomato, onion, and vinegar.
- Spicy Version: Add 1 teaspoon of chipotle powder or a minced fresh jalapeño to the marinade for a smoky heat.
- Pan-Seared Option: If you don’t have a grill, heat a cast-iron skillet over high heat until smoking. Add a little oil, then sear the steak for 4 to 5 minutes per side, following the same temperature guidelines.
Storage and Reheating
Refrigerate leftover sliced steak in an airtight container for up to 3 to 4 days. To reheat, place the slices in a skillet over medium heat with a splash of beef broth or water, and warm gently for 2 to 3 minutes, until just heated through. Avoid microwaving, as it can make the meat tough and rubbery. You can also enjoy leftovers cold in a sandwich or on top of a salad.
Frequently Asked Questions
What is the best cut of beef for churrasco? Traditional churrasco uses skirt steak or flank steak, both of which are thin, flavorful, and grill quickly. In Brazil, picanha (top sirloin cap) is also popular. Choose a cut that is about 1 to 1.5 inches thick for best results.
Do I need to marinate the steak for hours? No. The meat is naturally flavorful, and a short 15-minute marinade at room temperature is enough to season the surface. Over-marinating in an acidic mixture can break down the fibers and make the meat mushy. If you want more flavor, use a dry rub instead.
How do I know when the steak is done without a thermometer? The touch test works: press the center of the steak with your finger. If it feels like the flesh between your thumb and index finger when your hand is relaxed, it’s rare; if it feels like the base of your thumb when you touch your thumb and index finger together, it’s medium-rare. But a thermometer is more reliable and recommended.
Can I cook churrasco indoors? Yes, a cast-iron skillet or grill pan works well. Heat the pan over high heat until smoking, add a splash of oil, and sear the steak for 4 to 5 minutes per side. The key is to get a good crust without overcooking the interior.
What is the difference between chimichurri and salsa verde? Chimichurri is Argentinean, made with parsley, garlic, vinegar, and olive oil, and often has a slightly spicy kick. Salsa verde is Italian or Mexican, and can include tomatillos, cilantro, or other herbs. Both are great, but chimichurri is the classic pairing for churrasco.
Can I use a different meat? Absolutely. Chicken thighs, pork shoulder steaks, or even portobello mushrooms can be cooked using the same technique. Adjust the cooking time and internal temperature accordingly: chicken to 165°F (74°C), pork to 145°F (63°C) with a rest, and mushrooms until tender.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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