Riverview Mexican Churrasco Grill Recipe

Riverview Mexican churrasco grill is a bold fusion dish where thinly sliced, marinated beef is grilled over high heat until charred at the edges and juicy in the center, then served with warm tortillas, chimichurri, and grilled onions. It takes the South American churrasco tradition and gives it a Mexican twist with citrus, garlic, and cumin in the marinade. This recipe works because the marinade tenderizes the steak while the quick, hot grill creates a smoky crust without overcooking the meat.

Ingredients

1 ½ lbs (680 g) flank steak or skirt steak, trimmed
4 cloves garlic, minced
½ cup (120 ml) fresh orange juice (about 2 oranges)
¼ cup (60 ml) fresh lime juice (about 2 limes)
2 tbsp (30 ml) olive oil, plus more for the grill
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 large white onion, sliced into ½-inch rings
8 small flour or corn tortillas, warmed
For the chimichurri:
1 cup (40 g) fresh parsley, finely chopped
2 tbsp (8 g) fresh cilantro, finely chopped
2 cloves garlic, minced
3 tbsp (45 ml) red wine vinegar
½ cup (120 ml) olive oil
½ tsp salt
¼ tsp red pepper flakes (optional)

Instructions

Make the marinade: In a medium bowl, whisk together the minced garlic, orange juice, lime juice, 2 tbsp olive oil, cumin, smoked paprika, oregano, salt, and black pepper.
Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, turning to coat. Seal and refrigerate for at least 2 hours, or up to 8 hours for more flavor.
While the steak marinates, make the chimichurri: In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and red pepper flakes if using. Stir well and 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 / 232°C). Brush the grates with a little oil.
Grill the steak for 4–6 minutes per side for medium-rare, or until it reaches an internal temperature of 145°F (63°C) for medium, as measured with a food thermometer. The USDA FSIS safe minimum temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest.
During the last 3 minutes of grilling, add the onion rings to the grill and cook until charred and softened, about 2–3 minutes per side.
Transfer the steak to a cutting board and let it rest for 5–10 minutes. This is essential for the juices to redistribute.
Slice the steak thinly against the grain.
Serve the sliced steak with grilled onions, warm tortillas, and a generous spoonful of chimichurri.

Tips

Don’t skip the rest: Letting the steak rest for at least 5 minutes after grilling keeps it juicy. Cutting too soon lets the juices run out onto the board.
Slice against the grain: Look at the lines in the meat and cut perpendicular to them. This shortens the muscle fibers, making each bite more tender.
Marinating time: The citrus in the marinade will start to “cook” the meat if left too long. Stick to 2–8 hours; overnight may make the texture mushy.
Substitutions: If you can’t find flank or skirt steak, use sirloin flap meat or even thinly sliced chuck. For the chimichurri, you can replace the red wine vinegar with apple cider vinegar, but the flavor will be slightly fruitier.

Serving Suggestions

Serve the sliced churrasco on warm tortillas with grilled onions, a spoonful of chimichurri, and a squeeze of extra lime. For a fuller meal, add Mexican rice, refried beans, or a simple avocado salad. You can also serve it over a bed of cilantro-lime rice with grilled vegetables on the side.

Variations

Spicy version: Add 1–2 minced chipotle peppers in adobo sauce to the marinade for a smoky heat.
Chicken churrasco: Use 1 ½ lbs (680 g) boneless, skinless chicken thighs instead of beef. Grill to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Pork version: Substitute pork tenderloin, sliced into medallions. Cook to 145°F (63°C) with a 3-minute rest.
Vegan option: Use 1 ½ lbs (680 g) of thick portobello mushroom caps or extra-firm tofu, marinated the same way, and grill until charred.

Storage and Reheating

Refrigerate leftover sliced steak in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, place the steak in a skillet over medium heat with a splash of water or broth, cover, and heat until warmed through, about 3–4 minutes. Alternatively, microwave in 30-second bursts, but be careful not to overcook. The chimichurri can be refrigerated for up to 3 days; bring it to room temperature before serving.

Frequently Asked Questions

Can I use a different cut of beef? Yes, flank and skirt steak are classic, but you can also use hanger steak, sirloin flap, or even a well-trimmed chuck steak. Just make sure to slice thinly against the grain after cooking.

Do I have to marinate for 2 hours? The marinade adds flavor and tenderizes, but if you’re short on time, even 30 minutes will give some flavor. However, 2 hours is ideal for the citrus to work on the fibers.

Can I cook this indoors without a grill? Absolutely. Use a cast-iron skillet or grill pan over high heat. You’ll get a good sear, though you won’t have the smoky flavor of a charcoal or gas grill.

What if I don’t have fresh orange or lime juice? Bottled juice will work in a pinch, but fresh juice has a brighter, more vibrant flavor. The marinade will still be good with bottled.

Is it safe to eat the steak medium-rare? The USDA FSIS recommends cooking whole cuts of beef to 145°F (63°C) with a 3-minute rest. If you prefer medium-rare, cook to 130–135°F (54–57°C), but be aware this is below the recommended safe minimum.

Can I prepare the chimichurri ahead of time? Yes, you can make it up to 2 days ahead. Keep it refrigerated and bring it to room temperature before serving for the best flavor.

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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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