Is Churrasco Skirt Steak? Cut Truth

Yes, in most of the Americas, “churrasco” refers to skirt steak, but the word itself means “barbecue” or “grilled meat” and can describe other cuts. This article explains the difference between the dish and the cut, how to choose the right beef, and how to cook it properly.

What Does “Churrasco” Mean?

“Churrasco” comes from the Portuguese and Spanish word for barbecue or grilled meat. In Brazil, churrasco is a broad term for any meat cooked on an open fire or skewer, often picanha (top sirloin cap) or other large cuts. In countries like Argentina, Uruguay, Chile, and Colombia, churrasco often means a thin, grilled beef steak—usually skirt steak—served with chimichurri or in a sandwich. The term is regional and flexible, so context matters.

Which Cut Is Actually Used?

In most Latin American countries, the cut called churrasco is the skirt steak (known as entraña in Spanish). Skirt steak comes from the plate section of the cow, near the diaphragm, and has a long, flat shape with pronounced grain. It is thin, beefy, and benefits from high-heat cooking. However, some regions use flank steak (sobrebarriga in some areas) or even sirloin for churrasco, especially when making sandwiches. If you buy “churrasco” at a Latin butcher, you will most likely get skirt steak, but it is always worth asking.

How to Choose the Right Skirt Steak

When buying skirt steak for churrasco, look for these qualities:

Freshness: Bright red color, no off odor.
Marbling: Thin white lines of fat throughout the meat—this adds flavor and moisture.
Thickness: Even thickness (about ¾ to 1 inch / 2–2.5 cm) helps it cook evenly.
Cut type: There are two types of skirt steak: inside skirt (more tender) and outside skirt (more flavorful but tougher). Both work, but inside skirt is easier to find and slightly more tender.

How to Cook Churrasco (Skirt Steak)

Skirt steak is thin and cooks fast. The best method is high-heat grilling or pan-searing. Follow these steps:

Season simply: Use coarse salt and black pepper. Some add garlic or cumin, but salt and pepper let the beef flavor shine.
Preheat your grill or cast-iron pan until very hot—about 450°F (232°C) or higher.
Cook 3–4 minutes per side for medium-rare. Since the steak is thin, it can easily overcook, so watch it closely.
Check temperature: Insert a food thermometer into the thickest part. For whole cuts of beef like skirt steak, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest. Medium-rare is usually 130–135°F (54–57°C), which is below the safe minimum—so cook to at least 145°F (63°C) if you prefer well-done, or follow your own risk tolerance. Many people cook skirt steak to medium-rare, but be aware of the USDA recommendation.
Rest for 5 minutes before slicing. This allows juices to redistribute.
Slice against the grain at a slight angle. This shortens the muscle fibers and makes each bite tender.

Common Problems and How to Avoid Them

Skirt steak has two main issues: toughness and overcooking. Because it is a working muscle, it can be chewy if cooked wrong. Overcooking dries it out and makes it even tougher. To avoid these:

Do not cook past medium (145°F / 63°C).
Always slice against the grain—this is the single most important step.
Let it rest after cooking so the juices stay in the meat.
If you prefer a more tender texture, marinate in an acidic mixture (like lime juice and oil) for 30 minutes to 2 hours, but not longer—acid can make the meat mushy.

Churrasco vs. Other Steak Cuts

Skirt steak is often confused with flank steak and hanger steak. Here is a quick comparison:

Skirt steak: From the plate, long and thin, intense beefy flavor, can be tougher, best cooked hot and fast.
Flank steak: From the abdominal area, wider and thicker than skirt, also flavorful, but slightly leaner. Good for marinating.
Hanger steak: From the diaphragm, very tender, buttery texture, often called “butcher’s cut.” Rarer in supermarkets.

In churrasco recipes, flank steak is a common substitute if you cannot find skirt steak. It will be a bit thicker, so adjust cooking time by a minute or two per side.

Cost and Availability

Skirt steak is generally more affordable than ribeye or filet mignon, but its popularity has raised prices in recent years. Expect to pay anywhere from $8 to $15 per pound (450 g) depending on your region and quality. It is widely available at Latin butchers, many supermarkets, and online meat retailers. If you see “outside skirt” and “inside skirt,” the inside is usually more tender and slightly more expensive.

Frequently Asked Questions

Is churrasco the same as skirt steak?
Yes, in most Latin American countries, “churrasco” refers to skirt steak. But in Brazil, churrasco means barbecue in general, and can be any cut of meat cooked on a grill.

Can I use flank steak instead of skirt steak for churrasco?
Yes, flank steak is a good substitute. It is slightly thicker and leaner, so cook it a bit longer and consider marinating to add moisture.

What is the best temperature to cook skirt steak?
For medium-rare, aim for 130–135°F (54–57°C) internal temperature. The USDA recommends 145°F (63°C) for whole cuts with a 3-minute rest, but many people prefer medium-rare. Use a food thermometer to check.

How do I make churrasco tender?
Cook it hot and fast, rest it, and slice against the grain. Marinating in acid (like lime juice) for 30 minutes to 2 hours can also help, but do not overdo it.

What is chimichurri?
Chimichurri is a sauce made of parsley, garlic, olive oil, vinegar, and red pepper flakes. It is a classic accompaniment to churrasco in Argentina and Uruguay.

Is skirt steak the same as hanger steak?
No, they come from different parts of the cow. Skirt steak is from the plate, hanger steak is from the diaphragm. Hanger is more tender but harder to find.

Final Thoughts

So, is churrasco skirt steak? In most cases, yes—especially if you are ordering it in a Latin restaurant or buying it from a butcher. But the word can also mean any grilled meat, so always check what cut you are getting. Skirt steak is a delicious, beefy cut that shines with simple seasoning and high heat. Whether you call it churrasco, entraña, or just steak, cooking it right makes all the difference.

More recipes to cook

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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