Churrasco is a Latin American grilled flank steak, marinated in a garlicky, tangy chimichurri-style sauce and cooked over high heat until charred outside and juicy inside. This version captures the spirit of the steak you’d find at a churrasco spot near Lake Hiawatha, NJ, but it’s easy to make at home on a grill or grill pan. The acidic marinade tenderizes the meat while the smoky char adds depth, making it a weeknight-friendly dish that tastes like a special occasion.
Ingredients
- 1 ½ lbs (680 g) flank steak (or skirt steak)
- 4 cloves garlic, minced
- ½ cup (120 ml) olive oil, divided
- ¼ cup (60 ml) red wine vinegar
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) smoked paprika
- 1 teaspoon (5 g) salt
- ½ teaspoon (2 g) black pepper
- 1 cup (30 g) fresh parsley, finely chopped
- 2 tablespoons (8 g) fresh oregano, chopped (or 2 tsp dried)
- 1 small shallot, minced (about 2 tablespoons)
- 1 tablespoon (15 ml) lemon juice
Instructions
- Make the marinade: In a small bowl, combine the minced garlic, ¼ cup (60 ml) of the olive oil, red wine vinegar, cumin, smoked paprika, salt, and black pepper. 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 or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for more flavor. Do not marinate longer than 8 hours, as the acid can make the meat mushy.
- Make the chimichurri: While the steak marinates, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, oregano, shallot, lemon juice, and the remaining ¼ cup (60 ml) olive oil. Stir to mix. Set aside at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving.)
- Preheat the grill: When ready to cook, preheat an outdoor grill to high heat (about 450–500°F / 230–260°C). If using a grill pan, heat it over high heat for 5 minutes. Clean and oil the grates.
- Grill the steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill. Cook for 4–6 minutes per side for medium-rare, or until the internal temperature reaches 135°F (57°C) for medium-rare. For medium, cook to 145°F (63°C). Use a meat thermometer to check the thickest part of the steak. Remember the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but many prefer medium-rare at 135°F (57°C) – if you go lower, be aware it’s not USDA recommended.
- Rest the steak: Transfer the steak to a cutting board and let it rest for 10 minutes, loosely tented with foil. This allows the juices to redistribute.
- Slice and serve: Slice the steak thinly against the grain at a slight angle. Serve immediately with the chimichurri sauce spooned over the top or on the side.
Tips
- Slice against the grain: Flank steak has long muscle fibers. Find the direction of the lines on the surface and slice perpendicular to them. This makes each bite tender, not chewy.
- Don’t skip the rest: Resting the meat for at least 5–10 minutes is crucial. If you cut it right away, the juices will run out and the steak will be dry.
- Substitute for flank steak: Skirt steak or sirloin flap meat work well. Skirt steak cooks faster (3–4 minutes per side) and has a more intense beefy flavor. Adjust cooking time accordingly.
- Make chimichurri ahead: The chimichurri can be made up to 2 days in advance. Store it in the refrigerator, but bring it to room temperature before serving. The color will fade slightly, but the flavor will be fine.
Serving Suggestions
Serve the churrasco with traditional sides like white rice and black beans, or grilled plantains. For a lighter meal, add a simple green salad with avocado and a lime vinaigrette. Warm corn tortillas are great for making tacos. A side of grilled vegetables, such as peppers and onions, also pairs well.
Variations
- Spicy version: Add 1–2 minced jalapeños or a teaspoon of red pepper flakes to the marinade for extra heat.
- Citrus twist: Replace the red wine vinegar with fresh lime juice for a brighter, more tropical flavor.
- Chicken churrasco: Use the same marinade with 1 ½ lbs (680 g) of boneless, skinless chicken thighs. Grill to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
- Pan-seared version: If you don’t have a grill, heat a cast-iron skillet over high heat and sear the steak for 4–5 minutes per side. The char won’t be as smoky, but it will still be delicious.
Storage and Reheating
Refrigerate leftover sliced steak in an airtight container for up to 3–4 days. To reheat, place the steak in a skillet over medium heat with a splash of beef broth or water, cover, and warm for 2–3 minutes until heated through to 165°F (74°C) for leftovers. Avoid microwaving, as it can make the meat tough. The chimichurri can be stored separately in the refrigerator for up to 2 days, but it’s best fresh.
Frequently Asked Questions
Can I marinate the steak overnight? Yes, but not more than 8 hours. The acid in the vinegar will start to break down the meat fibers too much, making the texture mushy.
What if I don’t have a grill? You can use a grill pan or a heavy cast-iron skillet. Heat it over high heat until smoking, then cook the steak as directed. The flavor will be slightly different without the charcoal smoke, but still excellent.
How do I know when the steak is done? Use an instant-read meat thermometer. For medium-rare, aim for 135°F (57°C) – though the USDA recommends 145°F (63°C) for whole cuts of beef. Remember to let it rest for 3 minutes after removing from heat, as the temperature will rise a few degrees.
Can I use dried herbs for the chimichurri? Yes, but reduce the amounts by half. Dried parsley and oregano are more concentrated. The flavor will be less vibrant, so fresh is preferred if possible.
Is churrasco the same as Brazilian steak? The term “churrasco” can refer to grilled meat in general in South America, but this recipe is for the Latin American-style marinated flank steak, which is different from the rodizio-style Brazilian barbecue. Both are delicious, but they use different cuts and seasonings.
Can I freeze the marinated steak? Yes, you can freeze it in the marinade for up to 3 months. Thaw in the refrigerator overnight before grilling. The texture may be slightly softer after freezing, but it will still be tasty.
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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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