Churrasco is the South American art of grilling large cuts of meat over open fire, and the Churrasco Grill in Lake Hiawatha, NJ, has made it famous locally. This recipe brings that rodízio-style experience home: a garlicky, herb-marinated flank steak grilled hot and fast, then sliced thin against the grain. It works because the bold chimichurri-style marinade tenderizes the meat while the high heat creates a smoky crust, giving you that authentic steakhouse flavor without a special grill.
Ingredients
- 2 lb (900 g) flank steak or skirt steak
- 6 cloves garlic, minced
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh oregano, chopped (or 2 tsp dried)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1 tsp (5 g) smoked paprika (optional)
- 1/2 tsp (2 g) red pepper flakes (optional, for heat)
- For serving: chimichurri sauce (see below)
Chimichurri Sauce
- 1/2 cup (120 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh cilantro, chopped (optional)
- 3 cloves garlic, minced
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- 1/2 tsp (2 g) dried oregano
Instructions
- Make the marinade: In a small bowl, combine the minced garlic, 1/2 cup olive oil, 1/4 cup red wine vinegar, parsley, oregano, salt, pepper, smoked paprika (if using), and red pepper flakes (if using). Whisk until well blended.
- Marinate the steak: Place the flank steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, turning to coat evenly. Seal the bag, removing as much air as possible, or cover the dish. Refrigerate for at least 4 hours, or up to 24 hours for deeper flavor. (Do not marinate longer than 24 hours, as the acid can make the meat mushy.)
- Make the chimichurri: While the steak marinates, combine all chimichurri ingredients in a small bowl. Stir well, cover, and let sit at room temperature for at least 30 minutes to allow flavors to meld. (Can be made ahead and refrigerated for up to 3 days.)
- Preheat the grill: About 30 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature. Preheat your grill to high heat (about 450–500°F / 230–260°C). If using a charcoal grill, the coals should be glowing and covered with white ash.
- Grill the steak: Remove the steak from the marinade, letting excess drip off. Pat dry with paper towels to ensure a good sear. Place the steak on the hot grill grate. Cook for 4–6 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts of beef). For medium, cook to 160°F (71°C). Adjust time based on thickness.
- Rest the steak: Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 3–5 minutes. This allows the juices to redistribute, ensuring a moist steak.
- Slice and serve: Slice the steak thinly against the grain, at a slight diagonal. Serve immediately with chimichurri sauce on the side.
Tips
- Substitutions: If you can’t find flank steak, skirt steak or sirloin flap (also called bavette) work well. Skirt steak cooks faster, so reduce grilling time by about 1 minute per side. For a milder flavor, use less garlic or omit the red pepper flakes.
- Don’t skip the rest: Resting the meat is crucial. If you cut it immediately, the juices will run out onto the cutting board, leaving the steak dry.
- Slice against the grain: Flank steak has long muscle fibers. Slicing against the grain shortens those fibers, making each bite tender. Look for the direction of the lines on the cooked meat and cut perpendicular to them.
- Common mistake: Over-marinating. The acid in vinegar can break down the meat’s proteins too much if left for more than 24 hours, resulting in a mushy texture. Stick to the 4–24 hour window.
Serving Suggestions
Serve the churrasco with traditional sides like Brazilian white rice, black beans, farofa (toasted cassava flour), or a simple green salad. Grilled vegetables such as bell peppers, onions, and zucchini also pair beautifully. For a true rodízio experience, offer pão de queijo (cheese bread) on the side.
Variations
- Chicken Churrasco: Use boneless, skinless chicken thighs instead of beef. Marinate the same way, but grill until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum for poultry).
- Spicy Churrasco: Add 1–2 minced jalapeños or a tablespoon of sriracha to the marinade for extra heat.
- Citrus Twist: Replace the red wine vinegar with lime juice and add the zest of one lime to the marinade for a brighter, more tropical flavor.
- Picanha Style: If you can find picanha (top sirloin cap), cut it into thick steaks, season generously with coarse salt only, and grill over high heat. This is the classic Brazilian cut.
Storage and Reheating
Store leftover churrasco in an airtight container in the refrigerator for up to 3–4 days. To reheat, slice the steak and warm it gently in a skillet over medium heat with a little beef broth or olive oil to prevent drying. You can also reheat in the microwave, but be careful not to overcook. For longer storage, wrap the sliced steak tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a grill pan instead of an outdoor grill? Yes, a cast-iron grill pan works well. Heat it over high heat until smoking, then cook the steak as directed. You may need to cook in batches to avoid overcrowding.
How do I know when the steak is done without a thermometer? The touch test: press the steak with your finger. If it feels like the flesh at the base of your thumb (when your hand is relaxed), it’s rare; if it feels like the base of your thumb when your thumb touches your index finger, it’s medium-rare; middle finger touch gives medium; ring finger gives medium-well; pinky gives well-done. But a thermometer is always more reliable.
Can I marinate overnight? Yes, 12–24 hours is fine, but not more than 24 hours. The acid will start to break down the meat too much, making it mushy.
What is the best wood for grilling? For a smoky flavor, use hardwood charcoal or add wood chips like mesquite or hickory to your charcoal grill. For gas grills, use a smoker box. But the marinade is the star here, so even plain charcoal works.
Is churrasco the same as Brazilian steakhouse? Churrasco refers to the cooking method and the meat itself. Brazilian steakhouses (churrascarias) serve many types of churrasco, often on skewers, carved tableside. This recipe focuses on a single cut, but you can easily double it for a party.
Can I cook churrasco in the oven? Yes, you can roast the marinated steak in a preheated 450°F (230°C) oven for about 10–12 minutes for medium-rare, then rest. However, you won’t get the smoky char, so consider broiling for the last 2 minutes.
Related
- Chinese Peking Duck Pancakes from Scratch
- Peking Duck Chinese Style: A Practical Home Recipe
- Snake River Farms Online Store: Wagyu Steak Guide
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
Spotted an error? Tell us and we will correct it (corrections policy).