Churrasco steakhouse & pub phuket is a Thai-Portuguese fusion steak dish inspired by the popular Phuket restaurant of the same name. It features a boldly spiced grilled beef steak served with a tangy, herbaceous chimichurri-like sauce and crispy fried garlic. This recipe recreates the signature flavors at home, balancing smoky char, savory umami, and bright acidity.
Ingredients
- 4 beef steaks (ribeye or sirloin), about 8 oz (225 g) each, 1 inch (2.5 cm) thick
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 g) brown sugar
- 2 cloves garlic, minced
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) chili flakes (optional)
- 2 tablespoons (30 ml) vegetable oil, plus more for grilling
- For the chimichurri sauce:
- 1 cup (30 g) fresh parsley, finely chopped
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 shallot, finely diced (about 2 tablespoons / 20 g)
- 2 tablespoons (30 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 1/2 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- For the crispy garlic:
- 4 cloves garlic, thinly sliced
- 2 tablespoons (30 ml) vegetable oil
Instructions
- In a small bowl, whisk together soy sauce, fish sauce, brown sugar, minced garlic, black pepper, coriander, cumin, chili flakes (if using), and 2 tablespoons vegetable oil. Place the steaks in a shallow dish or zip-top bag, pour the marinade over them, and turn to coat. Let marinate at room temperature for 20 minutes (or up to 2 hours in the refrigerator).
- While the steaks marinate, make the chimichurri: combine parsley, cilantro, garlic, shallot, red wine vinegar, olive oil, salt, and pepper in a bowl. Stir well and set aside.
- Make the crispy garlic: heat 2 tablespoons vegetable oil in a small skillet over medium heat. Add the sliced garlic and cook, stirring constantly, until golden brown and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the garlic oil for grilling.
- Preheat an outdoor grill, grill pan, or cast-iron skillet over high heat. Brush the grates or pan with the reserved garlic oil (or additional vegetable oil).
- Remove steaks from marinade, letting excess drip off. Place on the hot grill. Cook for 4–5 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). For medium, cook to 160°F (71°C). Use an instant-read thermometer inserted into the thickest part.
- Transfer steaks to a cutting board and let rest for 5 minutes (this completes the safe minimum rest time).
- Slice the steaks against the grain into 1/2-inch (1 cm) strips. Serve topped with chimichurri sauce and crispy garlic.
Tips
- Substitutions: If you don’t have fish sauce, use an extra tablespoon of soy sauce and a squeeze of lime. For a milder sauce, reduce chili flakes or omit.
- Marinating time: Do not marinate longer than 2 hours; the acid in soy/fish sauce can make the meat mushy.
- Common mistake: Don’t flip the steak too often—let it develop a good crust. Also, always rest the steak; cutting immediately loses juices.
- Make ahead: The chimichurri can be made a day ahead and refrigerated. Bring to room temperature before serving.
Serving Suggestions
Serve the sliced steak over jasmine rice or with a side of grilled vegetables. A fresh Thai-style salad with cucumber, red onion, and lime dressing complements the rich beef. For a pub feel, add crispy french fries or a baked potato.
Variations
- Chicken churrasco: Use boneless chicken thighs instead of beef; cook to 165°F (74°C).
- Spicy version: Add 1–2 Thai bird’s eye chilies, minced, to the chimichurri.
- Grilled pineapple: Grill pineapple rings alongside the steak for a sweet-tart contrast.
Storage and Reheating
Refrigerate leftover sliced steak in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or beef broth to prevent drying, or microwave in 30-second bursts. The chimichurri can be stored separately in the refrigerator for up to 3 days; bring to room temperature before using. Crispy garlic is best eaten fresh; if stored, it will lose crunch.
Frequently Asked Questions
Can I use a different cut of beef? Yes, flank steak or skirt steak work well; adjust cooking time as they are thinner. Cook to the same safe internal temperature.
What if I don’t have a grill? Use a cast-iron skillet or broiler. Preheat the skillet until smoking hot, then sear as directed.
How do I know when the steak is done without a thermometer? Use the finger test: compare the firmness of the steak to the fleshy part of your hand under the thumb. But a thermometer is the safest and most accurate.
Can I make the chimichurri less oily? Reduce olive oil to 1/3 cup (80 ml) and add 1 tablespoon water to loosen.
Is it necessary to rest the steak? Yes, resting allows juices to redistribute, making the steak more tender and flavorful. It also completes the safe minimum rest time for whole cuts.
Can I freeze marinated steaks? Yes, freeze in the marinade in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator before grilling.
Related
- Cuban Creole Stew with Beef, Potatoes, and Olives
- German Word for Meal: Mahlzeit, Essen, or Gericht?
- Traditional German Dinner Meals: Sauerbraten
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).