Churrasco Las Vegas: Juicy Steak Recipe

Churrasco Las Vegas is a bold, grilled skirt steak dish inspired by the vibrant flavors of Latin American churrasco, named for the city that loves a good show. It features a zesty citrus-garlic marinade that tenderizes the beef and creates a beautifully charred crust, finished with a bright chimichurri sauce. This recipe delivers restaurant-quality flavor at home with simple ingredients and straightforward grilling technique.

Ingredients

1 ½ lbs (680 g) skirt steak, trimmed of excess fat
¼ cup (60 ml) olive oil
¼ cup (60 ml) fresh orange juice (about 1 orange)
2 tablespoons (30 ml) fresh lime juice (about 1 lime)
4 cloves garlic, minced
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) smoked paprika
1 teaspoon (5 g) salt
½ teaspoon (1 g) black pepper
2 tablespoons (30 ml) olive oil (for grill)
For the chimichurri:
- 1 cup (30 g) fresh parsley, finely chopped
- ¼ cup (60 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 2 cloves garlic, minced
- ½ teaspoon (1 g) red pepper flakes (optional)
- Salt to taste

Instructions

In a large bowl or zip-top bag, combine ¼ cup olive oil, orange juice, lime juice, 4 minced garlic cloves, cumin, smoked paprika, salt, and black pepper. Add the skirt steak, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 4 hours for more flavor. Do not marinate longer than 4 hours, as the acid can make the meat mushy.
While the steak marinates, make the chimichurri: in a small bowl, stir together parsley, ¼ cup olive oil, red wine vinegar, 2 minced garlic cloves, and red pepper flakes (if using). Season with salt to taste. Set aside at room temperature for at least 30 minutes to allow flavors to meld.
Preheat an outdoor grill or grill pan to high heat (about 450°F/230°C). Remove the steak from the marinade and pat it dry with paper towels—this ensures a good sear. Discard the leftover marinade.
Brush the grill grates with the 2 tablespoons of olive 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-rare, which is the USDA FSIS safe minimum for whole cuts of beef. Use a meat thermometer to check. Adjust time for desired doneness; do not overcook skirt steak, as it becomes tough.
Transfer the steak to a cutting board and let it rest for 5 minutes. This allows juices to redistribute.
Slice the steak thinly against the grain (the direction of the muscle fibers). Serve immediately with chimichurri sauce spooned over the top.

Tips

Substitutions: If you can’t find skirt steak, use flank steak or hanger steak. Flank is leaner and may need a bit less marinating time; hanger is similar but smaller. You can also use sirloin flap meat.
Storage: Leftover cooked steak can be stored in an airtight container in the refrigerator for up to 3 days. Slice only what you plan to eat to keep the rest moist.
Common mistake: Skipping the pat-dry step before grilling will cause steaming instead of searing, resulting in a gray, less flavorful crust. Also, never cut the steak with the grain—it will be chewy.
Make 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 over warm tortillas with grilled onions and peppers for tacos, or alongside rice and black beans for a hearty plate. It also pairs well with a simple green salad or grilled corn on the cob. For a low-carb option, serve over cauliflower rice or a bed of sautéed greens.

Variations

Spicy Churrasco: Add 1–2 minced jalapeños or a teaspoon of chipotle powder to the marinade for extra heat.
Herb Marinade: Replace the orange juice with ¼ cup of chopped cilantro and 2 tablespoons of chopped oregano for a more herbal profile.
Pan-Seared: If you don’t have a grill, cook the steak in a cast-iron skillet over high heat with a little oil, searing 3–4 minutes per side. Work in batches to avoid crowding the pan.
Chimichurri Twist: Add 1 tablespoon of chopped fresh oregano or 1 teaspoon of lemon zest to the chimichurri for a brighter flavor.

Storage and Reheating

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak thinly and warm it in a skillet over medium heat with a splash of beef broth or water, just until heated through—about 2–3 minutes. Avoid microwaving, as it can make the meat rubbery. You can also enjoy leftovers cold in salads or sandwiches. The chimichurri keeps in the fridge for up to 3 days; bring it to room temperature before using.

Frequently Asked Questions

Can I use a different cut of beef? Yes, flank steak or hanger steak are great substitutes. Flank is leaner, so reduce marinating time to 1–2 hours to prevent mushiness. Hanger steak is similar in flavor and texture but may require a bit more trimming.

Why is my steak tough? Skirt steak can become tough if overcooked or sliced incorrectly. Always slice against the grain, and aim for medium-rare (145°F/63°C) to keep it tender. Letting it rest for 5 minutes also helps.

Can I marinate overnight? It’s not recommended—the acid in the citrus will break down the meat fibers too much, making the texture mushy. Stick to 2–4 hours max.

What is the best way to check doneness? Use an instant-read meat thermometer inserted into the thickest part of the steak. For medium-rare, remove it at 140°F (60°C) and let it rest; the temperature will rise to 145°F (63°C) during resting.

Can I make this in the oven? Yes, you can sear the steak in a hot skillet, then finish in a preheated oven at 400°F (200°C) until it reaches the desired temperature. This works well if you don’t have a grill.

Is the chimichurri spicy? The red pepper flakes add a mild heat; omit them for a milder sauce. You can also add more or less to suit your taste.

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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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