Puerto Rican churrasco is a boldly seasoned grilled skirt steak, marinated in a garlicky, citrusy adobo and served with a vibrant chimichurri sauce. It’s a beloved dish across the island, often enjoyed at family gatherings and cookouts. This recipe delivers a juicy, flavorful steak with a charred exterior and a bright, herby sauce that cuts through the richness.
Ingredients
- 2 lb (900 g) skirt steak (or flank steak)
- 6 cloves garlic, minced
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) sour orange juice (or 2 tbsp lime juice + 2 tbsp orange juice)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 g) adobo seasoning (store-bought or homemade)
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1/2 cup (120 ml) chopped fresh cilantro
- 1/2 cup (120 ml) chopped fresh parsley
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil (for chimichurri)
- 1 shallot, finely chopped
- 1/2 tsp (1 g) red pepper flakes (optional)
- Salt to taste
Instructions
- In a small bowl, combine the minced garlic, 1/4 cup olive oil, sour orange juice (or lime-orange mixture), soy sauce, adobo seasoning, oregano, black pepper, and cumin. Whisk until well blended.
- Place the skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, turning to coat evenly. Seal and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- While the steak marinates, make the chimichurri: In a medium bowl, combine the cilantro, parsley, red wine vinegar, 1/2 cup olive oil, shallot, and red pepper flakes (if using). Stir well and season with salt to taste. Set aside at room temperature.
- Remove the steak from the refrigerator 30 minutes before grilling to let it come to room temperature.
- Preheat a grill or grill pan to high heat (about 450°F/230°C).
- Remove the steak from the marinade and pat it dry with paper towels. Discard the remaining marinade.
- Grill the steak for 4–6 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest.
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5–10 minutes.
- Slice the steak thinly against the grain. Serve with the chimichurri sauce spooned over the top or on the side.
Tips
- If you can’t find sour orange juice, mix equal parts fresh lime juice and orange juice. The flavor will be slightly brighter but still authentic.
- Skirt steak can be tough if not sliced properly. Always slice against the grain—look for the lines in the meat and cut perpendicular to them.
- Don’t overcook the steak; it’s best enjoyed medium-rare to medium. Overcooking makes it chewy.
- For a more intense garlic flavor, let the steak marinate overnight. If you’re short on time, even 30 minutes will add flavor.
Serving Suggestions
Serve the churrasco with traditional Puerto Rican sides like arroz con gandules (rice with pigeon peas), tostones (fried green plantains), or a simple avocado salad. It also pairs well with grilled vegetables or a light slaw. The chimichurri is essential—don’t skip it!
Variations
- Chicken Churrasco: Substitute boneless, skinless chicken thighs for the steak. Grill until the internal temperature reaches 165°F (74°C).
- Spicy Churrasco: Add 1–2 minced habanero peppers to the marinade for a fiery kick.
- Oven-Baked: If you don’t have a grill, sear the steak in a hot cast-iron skillet for 2 minutes per side, then finish in a 400°F (200°C) oven until it reaches 145°F (63°C).
- Chimichurri Variations: Add diced tomatoes or roasted red peppers to the chimichurri for extra texture and color.
Storage and Reheating
Store leftover churrasco and chimichurri separately in airtight containers in the refrigerator for up to 3–4 days. To reheat, slice the steak thinly and warm it in a skillet over medium heat with a splash of beef broth or water to keep it moist. Alternatively, microwave in 30-second intervals, but be careful not to overcook. The chimichurri can be served cold or at room temperature.
Frequently Asked Questions
What is the best cut of beef for churrasco? Skirt steak is traditional and has the best flavor-to-tenderness ratio. Flank steak is a good substitute, though it’s slightly leaner and may need a little more marinating time.
Can I use a different marinade? Absolutely. While this adobo-style marinade is classic, you can experiment with different citrus juices, herbs, or even a splash of rum for a Caribbean twist.
How do I know when the steak is done? Use a meat thermometer. For medium-rare, aim for 130–135°F (54–57°C); for medium, 140–145°F (60–63°C). Remember, the temperature will rise a few degrees as it rests.
Can I make the chimichurri ahead of time? Yes, chimichurri can be made up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before serving.
Is churrasco the same as Brazilian churrasco? No. Brazilian churrasco refers to a style of barbecue with various meats. Puerto Rican churrasco specifically refers to grilled skirt steak with a garlicky, citrus marinade.
What if I don’t have a grill? You can use a grill pan, cast-iron skillet, or even broil the steak in the oven. The key is to get a good sear on high heat.
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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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