Churrasco is Puerto Rico’s beloved grilled skirt steak, marinated in a savory-sweet garlic and citrus mojo, then seared over high heat until charred outside and juicy within. This recipe delivers that classic island flavor with a simple marinade and a quick grill, making it a perfect weeknight dinner or weekend cookout centerpiece. The key is a hot fire and a short rest, which transforms an affordable cut into a steakhouse-worthy meal.
Ingredients
- 2 lb (900 g) skirt steak, trimmed of excess fat
- 6 cloves garlic, minced
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/4 cup (60 g) chopped fresh cilantro, for garnish
Instructions
- Marinate the steak: In a medium bowl, whisk together the garlic, olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, cumin, oregano, black pepper, and salt. Place the skirt steak in a large resealable bag or shallow dish and pour the marinade over it. Seal, pressing out excess air, and turn to coat. Refrigerate for at least 4 hours, or up to 12 hours for deeper flavor.
- Bring to room temperature: About 30 minutes before grilling, remove the steak from the fridge and let it sit on the counter. This ensures even cooking.
- Preheat the grill: Heat a gas or charcoal grill to high, about 450°F (232°C). Clean the grates and oil them lightly.
- Grill the steak: Remove the steak from the marinade, letting any excess drip off. Pat dry with paper towels. Season both sides with a pinch of salt. Place on the hot grill and cook for 4-6 minutes per side for medium-rare (145°F/63°C), or until your desired doneness. Use a meat thermometer to check the thickest part. Remember, the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest.
- 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, at a slight angle.
- Serve: Garnish with fresh cilantro and serve immediately.
Tips
- Don’t skip the rest: Resting the steak is crucial; cutting too soon will cause the juices to run out, leaving dry meat.
- Slicing against the grain: Skirt steak has long muscle fibers. Always slice perpendicular to those lines to ensure tenderness.
- Marinade time: While 4 hours is ideal, even 1-2 hours will add flavor. Avoid marinating more than 12 hours, as the acid can make the meat mushy.
- Substitute for skirt steak: If you can’t find skirt steak, flank steak works well, but it’s leaner—cook it to medium-rare and slice thinly.
Serving Suggestions
Serve the churrasco with traditional Puerto Rican sides like arroz con gandules (rice with pigeon peas), tostones (fried green plantains), or a simple salad of avocado and tomato. A squeeze of fresh lime over the sliced meat brightens the flavors. For a casual meal, tuck the slices into warm corn tortillas with pico de gallo.
Variations
- Spicy Churrasco: Add 1-2 minced jalapeños or a teaspoon of red pepper flakes to the marinade for a kick.
- Chimichurri topping: Instead of cilantro, top the sliced steak with a classic chimichurri sauce made from parsley, garlic, olive oil, and vinegar.
- Pan-seared: No grill? Cook the steak in a cast-iron skillet over high heat with a little oil, 4-5 minutes per side, then proceed with resting.
Storage and Reheating
Refrigerate leftover sliced steak in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, place 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 toughen the meat. For longer storage, freeze the sliced steak in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is churrasco in Puerto Rico? In Puerto Rico, churrasco refers to grilled skirt steak, often marinated in a garlicky citrus mojo. It’s a popular dish at restaurants and home cookouts, known for its bold flavor and juicy texture.
Can I use a different cut of beef? Yes, flank steak or hanger steak are good substitutes. They have a similar texture and benefit from the same marinade and high-heat cooking method. Adjust cooking time accordingly, as thickness varies.
Why is my churrasco tough? Toughness usually comes from overcooking or slicing incorrectly. Skirt steak is best at medium-rare to medium (145°F/63°C). Always slice thinly against the grain.
How long should I marinate the steak? A minimum of 4 hours is recommended to infuse the flavors, but overnight (up to 12 hours) yields the best results. Any longer and the acid in the citrus may break down the meat’s texture too much.
Can I cook churrasco indoors? Absolutely. Use a cast-iron skillet or grill pan over high heat. Make sure the pan is very hot before adding the steak to get a good sear, and ventilate your kitchen well.
What is the best way to reheat churrasco without drying it out? The best method is to reheat slices in a hot skillet with a little broth or water, covered, for a few minutes. This adds moisture back. You can also use a sous-vide at 130°F (54°C) for 15 minutes if you have one.
Related
- Cuban Creole Stew with Beef, Potatoes, and Olives
- German Word for Meal: Mahlzeit, Essen, or Gericht?
- Traditional German Dinner Meals: Sauerbraten
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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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