Churrasco is the star of Jersey City’s vibrant Latin American grills—a thin, intensely flavorful skirt steak marinated in garlic, citrus, and herbs, then charred over high heat and sliced against the grain. This version brings that smoky, tangy, and juicy steak to your home grill or cast-iron pan, with a chimichurri sauce that cuts through the richness perfectly. It works because the marinade tenderizes the meat quickly, and the high-heat sear creates a caramelized crust while keeping the inside rosy and tender.
Ingredients
- 2 lb (900 g) skirt steak (or flank steak), trimmed of excess fat
- 6 cloves garlic, minced
- 1/2 cup (120 ml) olive oil, plus more for the grill
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) white vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more for finishing
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 ml) chopped fresh cilantro (for marinade)
- For the chimichurri:
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (20 g) fresh parsley, finely chopped
- 1/4 cup (10 g) fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 shallot, minced (about 2 tbsp / 20 g)
- 1/2 tsp (2 g) red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Make the marinade: In a medium bowl, combine the minced garlic, 1/2 cup olive oil, lime juice, vinegar, cumin, smoked paprika, oregano, 1 tsp salt, black pepper, and 1/4 cup cilantro. Whisk until well blended.
- Marinate the steak: Place the skirt steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, turning to coat evenly. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or up to 6 hours. Do not marinate longer than 6 hours—the acid will start to break down the meat’s texture too much.
- Make the chimichurri: While the steak marinates, combine all chimichurri ingredients in a small bowl. Stir well, taste, and adjust salt and pepper. Set aside at room temperature for at least 30 minutes to let the flavors meld.
- Preheat the grill: About 30 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature. Preheat a gas grill to high heat (about 500°F / 260°C) or prepare a charcoal grill with hot coals. For a cast-iron pan, heat over high heat until smoking.
- Grill the steak: Remove the steak from the marinade and let excess drip off. Pat it dry with paper towels—this helps achieve a good sear. Brush the grill grates lightly with oil. Place the steak on the grill and cook for 3–4 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium, checked with a food thermometer. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest.
- Rest the steak: Transfer the steak to a cutting board and let it rest for 5–10 minutes. This is crucial for the juices to redistribute.
- Slice and serve: Slice the steak thinly against the grain at a slight angle. This is essential for tenderness—skirt steak has long muscle fibers, and cutting across them shortens them. Serve immediately with chimichurri spooned over the top.
Tips
- Don’t skip the rest: Resting the steak for at least 5 minutes after grilling keeps it juicy. If you cut it immediately, the juices will run out onto the board.
- Slice against the grain: Look at the lines of muscle fibers on the cooked steak—they run lengthwise. Cut perpendicular to those lines to make each bite tender.
- Substitute for skirt steak: Flank steak is the closest substitute, but it’s slightly thicker and leaner. Cook it a minute or two longer per side and slice it thinner. Hanger steak also works well.
- Make chimichurri ahead: The chimichurri can be made up to 2 days in advance and stored in the fridge. Bring it to room temperature before serving.
Serving Suggestions
Serve the sliced churrasco with warm tortillas, rice and black beans, or a simple green salad. It’s also excellent over a bed of sautéed onions and peppers (a classic Jersey City-style topping). For a full meal, add fried plantains or yuca fries on the side.
Variations
- Spicy churrasco: Add 1–2 minced jalapeños or a teaspoon of chili powder to the marinade for heat.
- Orange-citrus marinade: Replace the lime juice with orange juice for a sweeter, more mellow flavor.
- Pan-seared version: If you don’t have a grill, cook the steak in a cast-iron skillet over high heat with a little oil. Work in batches to avoid overcrowding the pan.
- Chimichurri without cilantro: If you dislike cilantro, use all parsley and add a teaspoon of dried oregano to the sauce.
Storage and Reheating
Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a skillet over medium heat with a splash of beef broth or water, and warm just until heated through—about 2–3 minutes. Avoid microwaving, as it can make the meat tough. The chimichurri keeps in the fridge for up to 5 days.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak or hanger steak are the best alternatives. Flank is leaner, so don’t overcook it. Hanger steak is very flavorful and tender, but it may be harder to find.
How long should I marinate the steak? At least 2 hours for the flavor to penetrate, but no more than 6 hours. Over-marinating in acid will make the meat mushy and dry.
Do I need to bring the steak to room temperature before grilling? Yes, letting it sit out for 30 minutes before cooking helps it cook more evenly. Don’t leave it out longer than 1 hour for food safety.
What if I don’t have a grill? Use a cast-iron skillet or a heavy-bottomed pan. Preheat it over high heat until it’s smoking, then add a little oil and cook the steak as directed. You won’t get the smoky flavor, but the sear will still be great.
Can I freeze the marinated steak? Yes, you can freeze the steak in the marinade for up to 3 months. Thaw it in the refrigerator overnight before grilling.
Is churrasco the same as Brazilian churrasco? No, Brazilian churrasco refers to a style of grilling various meats on skewers. This recipe is for the Latin American churrasco, which is specifically a marinated, grilled skirt steak.
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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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