The churrasco sandwich is a beloved Latin American staple, traditionally featuring thinly sliced, grilled beef (churrasco) piled onto crusty bread with a vibrant chimichurri sauce. It’s a beautiful balance of savory, charred meat, bright herbs, and a satisfying crunch, making it a fantastic weeknight dinner or weekend cookout centerpiece. This recipe provides a master technique for perfectly cooked steak, plus three distinct variations that showcase the sandwich’s versatility.
Ingredients
- 1 ½ lbs (680 g) flank steak or skirt steak, trimmed
- 4 crusty rolls (such as bolillo, telera, or ciabatta), split
- 2 tablespoons (30 ml) olive oil, plus more for the grill
- Kosher salt and freshly ground black pepper, to taste
- For the Chimichurri Sauce:
- 1 cup (240 ml) fresh flat-leaf parsley, finely chopped
- ½ cup (120 ml) fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons (30 ml) red wine vinegar
- ½ cup (120 ml) olive oil
- ½ teaspoon (1 g) dried oregano
- ¼ teaspoon (0.5 g) red pepper flakes (optional)
- Salt, to taste
- For the Classic Variation:
- 1 tomato, sliced
- 1 avocado, sliced
- Fresh lettuce leaves
- For the Spicy Chorizo & Pepper Variation:
- ½ lb (225 g) fresh chorizo, casings removed
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon (15 ml) olive oil
- For the Garlic Aioli Variation:
- ½ cup (120 g) mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) Dijon mustard
Instructions
- Prepare the chimichurri: In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes (if using). Season with salt to taste. Set aside at room temperature while you prepare the steak.
- Season the steak: Pat the flank or skirt steak dry with paper towels. Brush both sides with the 2 tablespoons of olive oil and season generously with salt and pepper.
- Preheat a grill or grill pan over high heat. If using a charcoal or gas grill, make sure the grates are clean and lightly oiled.
- Grill the steak: Place the steak on the hot grill. Cook for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest.
- Rest the steak: Transfer the steak to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a moist sandwich.
- While the steak rests, prepare your chosen variation’s toppings:
- For Classic: Simply slice the tomato and avocado.
- For Spicy Chorizo & Pepper: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Remove the chorizo with a slotted spoon and set aside. In the same skillet, add the bell pepper and onion and sauté until softened and lightly charred, about 5-7 minutes.
- For Garlic Aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and Dijon mustard. Set aside.
- Slice the steak thinly against the grain. This is crucial for a tender bite.
- Toast the rolls: Place the split rolls cut-side down on the grill or in a dry skillet over medium heat. Toast for 1-2 minutes, until golden and crisp.
- Assemble the sandwiches:
- Classic: Spread a generous spoonful of chimichurri on the bottom half of each roll. Layer with sliced steak, tomato, avocado, and lettuce. Drizzle with more chimichurri, if desired.
- Spicy Chorizo & Pepper: Spread chimichurri on the bottom half of each roll. Top with sliced steak, the cooked chorizo, and the sautéed peppers and onions.
- Garlic Aioli: Spread the garlic aioli on both cut sides of each roll. Layer with sliced steak and a generous amount of chimichurri.
- Serve immediately while the steak is warm and the bread is crisp.
Tips
- Slice against the grain: Flank and skirt steak have long muscle fibers. Slicing against the grain shortens these fibers, making each bite noticeably more tender. Look for the lines in the meat and cut perpendicular to them.
- Don’t skip the rest: Resting the steak is non-negotiable. If you cut into it immediately, the juices will run out onto the cutting board, leaving you with a dry sandwich. A 5-minute rest is sufficient.
- Make the chimichurri ahead: The chimichurri can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before serving for the best flavor.
- Substitute the steak: If flank or skirt steak is unavailable, use sirloin or ribeye, sliced thin. Adjust cooking time accordingly, as thicker cuts will need more time on the grill.
Serving Suggestions
Serve the churrasco sandwiches with a side of crispy plantain chips, a simple green salad, or grilled corn on the cob. For a more substantial meal, add a side of black beans or rice. A cold beer or a refreshing limeade would round out the meal beautifully.
Variations
- Classic Churrasco: The traditional version with chimichurri, tomato, avocado, and lettuce. It’s fresh, vibrant, and lets the grilled beef shine.
- Spicy Chorizo & Pepper: This version adds spicy, savory chorizo and sweet, charred peppers and onions for a heartier, more complex sandwich. The chorizo should be fully cooked to 160°F (71°C) as per USDA FSIS guidelines.
- Garlic Aioli: For garlic lovers, this version swaps the chimichurri on the bread for a creamy, tangy aioli. It pairs beautifully with the charred steak and adds a rich, indulgent element.
Storage and Reheating
Store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. The assembled sandwiches are best eaten fresh, as the bread will become soggy. To reheat the steak, place it in a skillet over medium heat for 2-3 minutes per side, or until warmed through. You can also microwave it, but the texture will be less ideal. Reheat the chorizo and peppers in a skillet or microwave. Always reheat leftovers to an internal temperature of 165°F (74°C) as recommended by the USDA FSIS.
Frequently Asked Questions
What is the best cut of beef for churrasco?
Flank steak and skirt steak are the most traditional and recommended cuts. They are thin, flavorful, and grill quickly. If you can’t find them, sirloin or even thinly sliced ribeye can work well.
Can I make this sandwich in a pan instead of on a grill?
Absolutely. A cast-iron skillet or grill pan heated over high heat will work perfectly. Just be sure to open a window or turn on your vent, as it will produce some smoke.
How do I know when the steak is done?
The most reliable way is to use an instant-read meat thermometer. For medium-rare, look for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C). Remember the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest.
Can I use a different sauce?
Yes. While chimichurri is classic, you can use a garlic aioli, a spicy mayo, or even a simple drizzle of olive oil and lime juice. The variations above show how versatile this sandwich is.
What kind of bread is best?
You want something crusty that can hold up to the juicy steak and sauces. Bolillo rolls, telera rolls, ciabatta, or even a good French baguette all work well.
Can I prepare the steak in advance?
You can marinate the steak (if using a marinade) up to 24 hours in advance. However, it’s best to grill it fresh just before serving. Cooked steak can be reheated, but it will be less juicy than freshly grilled.
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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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