Churrasco Japanese Steakhouse Recipe

Churrasco Japanese steakhouse is a fusion dish that combines the bold, garlicky flavors of Latin American churrasco with the precise grilling techniques and savory-sweet sauces of a Japanese steakhouse. It features tender, marinated skirt steak, grilled to perfection and sliced thin, then served with a vibrant chimichurri-style sauce and a drizzle of tangy steakhouse sauce. This recipe brings the sizzling, theatrical experience of a hibachi grill into your home kitchen, delivering a restaurant-quality meal that is both impressive and surprisingly easy to make.

Ingredients

2 lb (900 g) skirt steak, trimmed of excess fat
1/2 cup (120 ml) soy sauce
1/4 cup (60 ml) mirin
2 tbsp (30 ml) sake or dry white wine
2 tbsp (30 g) brown sugar
4 cloves garlic, minced
1 tbsp (15 ml) grated fresh ginger
2 tbsp (30 ml) vegetable oil, plus more for grill
1/2 cup (120 ml) chimichurri sauce (store-bought or homemade, see Variations)
1/4 cup (60 ml) Japanese steakhouse sauce (like Yum Yum sauce, see Variations)
Salt and black pepper to taste

Instructions

Marinate the steak: In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, ginger, and 2 tablespoons vegetable oil until the sugar dissolves. Place the skirt steak in a large zip-top bag or shallow dish, pour the marinade over it, and turn to coat. Seal and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
Prepare the grill: Preheat a grill (gas or charcoal) or a grill pan over high heat. Brush the grates with oil to prevent sticking. Remove the steak from the marinade and pat it dry with paper towels (discard the marinade). Season both sides with salt and pepper.
Grill the steak: Place the steak on the hot grill. Cook for 3–4 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. Use a food thermometer to check the thickest part.
Rest and slice: Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute. Slice thinly against the grain.
Serve: Arrange the sliced steak on a platter. Drizzle with chimichurri and steakhouse sauce, or serve the sauces on the side. Serve immediately.

Tips

Don’t skip the rest: Resting the steak after grilling is essential for juicy results. If you slice it immediately, the juices will run out and the meat will be dry.
Marinating time: Skirt steak is thin, so it doesn’t need more than 4 hours in the marinade. Longer can make the texture mushy, especially with acidic ingredients like sake.
Slice against the grain: Skirt steak has long muscle fibers. Slicing against the grain shortens them, making each bite tender. Look for the lines on the cooked meat and slice perpendicular to them.
Substitutions: If you can’t find skirt steak, use flank steak or hanger steak. For the marinade, you can substitute soy sauce with tamari (gluten-free) and mirin with a mix of 2 tbsp rice vinegar and 1 tsp sugar.

Serving Suggestions

Serve this churrasco with steamed white rice or fried rice, grilled vegetables (like zucchini, onions, and mushrooms), and a side of yum yum sauce for dipping. A fresh green salad with ginger dressing also complements the rich flavors. For a complete steakhouse experience, add a bowl of miso soup to start.

Variations

Chimichurri: Make a quick version by mixing 1 cup fresh parsley (chopped), 3 cloves garlic (minced), 2 tbsp red wine vinegar, 1/2 cup olive oil, and a pinch of red pepper flakes.
Yum Yum Sauce: Whisk together 1/2 cup mayonnaise, 1 tbsp ketchup, 1 tsp sugar, 1 tsp paprika, and 1 tbsp melted butter. Adjust to taste.
Spicy version: Add 1–2 tsp sriracha or chili garlic sauce to the marinade for heat.
Pan-seared: If you don’t have a grill, sear the steak in a hot cast-iron skillet with a little oil for 3–4 minutes per side.

Storage and Reheating

Store leftover sliced steak in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the slices in a skillet over medium heat with a splash of water or beef broth, and warm gently until heated through (to 165°F / 74°C for leftovers). Avoid microwaving, as it can make the meat tough. You can also enjoy leftovers cold in a salad or sandwich.

Frequently Asked Questions

Can I use a different cut of beef? Yes, flank steak or hanger steak are good substitutes. Flank is leaner, so be careful not to overcook it. Hanger steak is very tender and flavorful, but may need a little more trimming.

What if I don’t have mirin or sake? You can substitute mirin with a mixture of 2 tbsp rice vinegar and 1 tsp sugar. For sake, use dry white wine or even a splash of apple juice. The flavor will be slightly different but still delicious.

Can I grill the steak on a cast-iron pan? Absolutely. Heat the pan over high heat until smoking, then add a little oil and cook the steak as directed. Make sure the pan is well-ventilated to avoid smoke.

How do I know when the steak is done? Use a meat thermometer. For medium-rare, remove the steak at 135°F (57°C) and let it rest—the temperature will rise to 145°F (63°C) during resting. For medium, cook to 145°F (63°C) and rest.

Can I prepare the marinade in advance? Yes, you can make the marinade up to 2 days ahead and store it in the refrigerator in a sealed container. Add the steak when you’re ready to marinate.

Is this dish spicy? The base recipe is not spicy, but the chimichurri can have a slight kick from red pepper flakes. If you prefer heat, add more or include sriracha in the marinade.

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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