Churrasco of Portugal Ajax: A Hearty Steak Recipe

Churrasco of Portugal Ajax is a hearty, boldly seasoned grilled steak dish inspired by the Portuguese churrasco tradition, featuring a garlicky, spicy, and tangy marinade that tenderizes the meat and creates a deeply flavorful crust. This recipe delivers a restaurant-quality meal at home, using a simple skirt or flank steak and a vibrant marinade of red wine, garlic, and piri-piri or chili flakes. The high-heat grilling method ensures a beautifully charred exterior and a juicy, medium-rare center, making it a satisfying centerpiece for any cookout or weeknight dinner.

Ingredients

1 ½ lbs (680 g) skirt steak or flank steak
½ cup (120 ml) dry red wine (like Merlot or Cabernet Sauvignon)
¼ cup (60 ml) olive oil, plus more for the grill
6 cloves garlic, minced
2 tablespoons (30 ml) red wine vinegar
1 tablespoon (15 g) smoked paprika
1 teaspoon (5 g) piri-piri chili flakes (or ½ teaspoon cayenne pepper)
1 teaspoon (5 g) kosher salt, plus more to taste
½ teaspoon (2 g) black pepper
1 bay leaf, crumbled
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Instructions

Prepare the marinade: In a medium bowl, whisk together the red wine, olive oil, minced garlic, red wine vinegar, smoked paprika, piri-piri flakes, kosher salt, black pepper, and crumbled bay leaf.
Marinate the steak: Place the 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 4 hours, or up to 24 hours for a deeper flavor.
Preheat the grill: When ready to cook, preheat a gas or charcoal grill to high heat (about 450-500°F / 230-260°C). Clean the grates and brush them lightly with olive oil to prevent sticking.
Grill the steak: Remove the steak from the marinade, letting any excess drip off. Season both sides with a pinch of salt. Place the steak on the hot 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 (USDA FSIS safe minimum for whole cuts of beef). Adjust the time for your desired doneness.
Rest the steak: Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
Slice and serve: Slice the steak thinly against the grain. Garnish with fresh parsley and serve with lemon wedges on the side.

Tips

Don’t skip the rest: Resting the steak is crucial. If you cut it immediately, the juices will run out, leaving the meat dry. Always rest for at least 5 minutes.
Slice against the grain: Skirt and flank steaks have long muscle fibers. Slicing against the grain shortens these fibers, making each bite more tender.
Substitute for piri-piri: If you can’t find piri-piri chili flakes, use ½ teaspoon of cayenne pepper or 1 teaspoon of red pepper flakes. The heat level will vary, so adjust to your taste.
Marinating time: While 4 hours is a good minimum, marinating overnight (up to 24 hours) will yield a more intense flavor. However, don’t exceed 24 hours, as the acid in the wine and vinegar can start to break down the meat’s texture too much, making it mushy.

Serving Suggestions

Serve the churrasco with traditional Portuguese sides like batatas a murro (smashed potatoes with garlic and olive oil), a simple green salad with tomatoes and red onion, or grilled vegetables like bell peppers and zucchini. A side of piri-piri sauce or a bright chimichurri would also complement the steak beautifully. For a heartier meal, serve it over rice or with crusty bread to soak up the juices.

Variations

Chicken Churrasco: Substitute the steak with 1 ½ lbs (680 g) of boneless, skinless chicken thighs. Marinate the same way, but grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum for poultry).
Pork Churrasco: Use 1 ½ lbs (680 g) of pork tenderloin or thick-cut pork chops. Grill pork to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest.
Oven-Baked Version: If you don’t have a grill, you can sear the steak in a hot cast-iron skillet for 2-3 minutes per side, then finish it in a preheated oven at 400°F (200°C) for 5-8 minutes, or until it reaches your desired doneness.

Storage and Reheating

Leftover churrasco can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the steak thinly and warm it gently in a skillet over medium heat with a splash of beef broth or water to keep it moist. Alternatively, you can reheat it in the microwave at 50% power, but be careful not to overcook it. Leftovers are excellent in sandwiches, salads, or tacos.

Frequently Asked Questions

What is the best cut of beef for churrasco?
Skirt steak and flank steak are the most traditional and work best because they are thin, flavorful, and absorb the marinade well. If you can’t find them, you can use sirloin flap meat or even a flat iron steak, but adjust cooking times accordingly.

Can I use a different type of wine?
Yes, any dry red wine will work, such as a Pinot Noir, Merlot, or a Portuguese red like a Douro or Alentejo. If you don’t want to use wine, you can substitute with beef broth or a combination of lemon juice and water.

How do I know when the steak is done?
The most reliable way is to use a food thermometer. For medium-rare, aim for 145°F (63°C) (USDA FSIS safe minimum for whole cuts of beef). If you prefer medium, cook to 160°F (71°C). Remember to rest the steak after cooking.

Can I grill the steak on a cast-iron pan?
Absolutely. Heat a cast-iron skillet over high heat until it’s smoking hot. Add a little oil, then sear the steak for 3-4 minutes per side. You may need to work in batches to avoid crowding the pan.

Is it necessary to marinate the steak for 4 hours?
Yes, the marinade needs time to penetrate the meat and tenderize it. A shorter marinating time (even 1-2 hours) will still add flavor, but 4 hours is ideal for the best results. If you’re in a rush, you can poke the steak with a fork to help the marinade penetrate faster.

What does “Ajax” refer to in the name?
The term “Ajax” in this context is not a standard culinary term; it may refer to a local restaurant or a specific preparation style known in some regions. This recipe is a classic interpretation of Portuguese churrasco, which is a popular grilled meat dish, especially in Brazil and Portugal.

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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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