Churrasco is a South American-style grilled beef dish, typically made with a marinated flank or skirt steak and served with a vibrant chimichurri sauce. This recipe brings the bold, smoky flavors of a Houston food truck favorite right to your backyard grill. It works because the tangy, garlicky marinade tenderizes the steak while the high-heat grilling creates a perfect char, and the fresh chimichurri cuts through the richness beautifully.
Ingredients
- 2 lb (900 g) flank steak or skirt steak
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 6 cloves garlic, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- For the chimichurri:
- 1 cup (30 g) fresh parsley, finely chopped
- 1/4 cup (8 g) fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (120 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) red pepper flakes (optional)
Instructions
- Marinate the steak: In a large bowl or zip-top bag, combine the olive oil, red wine vinegar, minced garlic, Worcestershire sauce, cumin, smoked paprika, salt, black pepper, oregano, and cayenne if using. Add the steak and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- Make the chimichurri: In a small bowl, mix the parsley, cilantro, garlic, olive oil, red wine vinegar, salt, and red pepper flakes. Set aside at room temperature while the steak grills.
- Preheat the grill: Heat an outdoor grill or grill pan to high heat (about 450°F / 230°C).
- Grill the steak: Remove the steak from the marinade, letting excess drip off. Place on the hot grill. Cook for 4-6 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of beef). For medium, cook to 160°F (71°C).
- Rest the steak: Transfer the steak to a cutting board and let it rest for 3-5 minutes. This allows the juices to redistribute.
- Slice and serve: Slice the steak thinly against the grain. Drizzle with chimichurri and serve immediately.
Tips
- Don’t skip the rest: Resting the steak is crucial for a juicy result. If you cut it too soon, the juices will run out onto the board instead of staying in the meat.
- Slice against the grain: Look at the direction of the muscle fibers and cut perpendicular to them. This shortens the fibers, making each bite tender.
- Substitute the steak: If flank or skirt steak is unavailable, use sirloin flap meat or a flat iron steak. Adjust cooking time as needed.
- Make-ahead chimichurri: Chimichurri can be made up to 2 days ahead and stored in the fridge. Bring it to room temperature before serving for the best flavor.
Serving Suggestions
Serve the churrasco with traditional sides like grilled plantains, black beans and rice, or a simple green salad. For a Houston food truck vibe, pile the sliced steak onto warm tortillas with grilled onions and peppers, or serve it over a bed of crispy french fries with a drizzle of extra chimichurri.
Variations
For a more traditional Brazilian version, use a large cut like picanha (top sirloin cap) and season it simply with coarse salt before grilling. If you prefer chicken, swap the beef for boneless chicken thighs and grill until they reach 165°F (74°C). To make a creamy sauce, blend the chimichurri with a few tablespoons of mayonnaise or Greek yogurt for a cool, tangy contrast.
Storage and Reheating
Store leftover sliced steak in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the steak in a skillet over medium heat with a splash of beef broth or water, and warm gently until heated through (165°F / 74°C for leftovers). Avoid the microwave, as it can make the meat tough. The chimichurri can be stored separately in the fridge for up to 5 days.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use sirloin, flat iron, or even ribeye. Just adjust the grilling time based on thickness. Thinner cuts like skirt steak cook faster, while thicker cuts need more time.
How long should I marinate the steak? At least 2 hours is ideal for the flavors to penetrate. Marinating overnight (up to 24 hours) will give a more intense taste, but don’t go beyond that, as the acid in the vinegar can start to break down the meat’s texture too much.
Can I cook this indoors? Absolutely. Use a cast-iron skillet or a grill pan over high heat. You’ll get a good sear, though you won’t have the smoky flavor of an outdoor grill. Open a window or turn on a vent to help with smoke.
What if I don’t have red wine vinegar? You can substitute with apple cider vinegar or white wine vinegar. The flavor will be slightly different but still delicious. For the chimichurri, lemon juice also works well.
How do I know when the steak is done without a thermometer? The most reliable way is to use a meat thermometer. If you don’t have one, use the finger test: press 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, it’s medium; if it feels like the center of your palm, it’s well done.
Can I freeze the cooked steak? Yes, slice the cooked steak and freeze it in a single layer on a baking sheet, then transfer to a freezer bag. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
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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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