Churrasco is a beloved Latin American grilled steak dish, featuring a thin, flavorful cut like skirt or flank steak, marinated in a vibrant chimichurri-style sauce and cooked over high heat. This recipe captures the essence of the churrasco you’d find in Sugar Land, Texas, where the dish is a local favorite, with a zesty marinade that tenderizes the meat and a bright, herby sauce to finish. It’s a simple, impressive meal that brings the taste of a Brazilian steakhouse to your backyard grill.
Ingredients
- 2 lbs (900 g) skirt steak or flank steak, trimmed
- 4 cloves garlic, minced
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- For the Chimichurri Sauce:
- 1 cup (240 ml) fresh parsley, finely chopped
- 1/2 cup (120 ml) fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Marinate the steak: In a small bowl, combine the minced garlic, olive oil, red wine vinegar, Worcestershire sauce, cumin, smoked paprika, salt, and black pepper. Place the steak in a large resealable bag or shallow dish, pour the marinade over it, and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
- Make the chimichurri: While the steak marinates, prepare the sauce. In a medium bowl, stir together the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes if using. Season with salt and pepper to taste. Set aside at room temperature to allow the flavors to meld.
- Preheat the grill: Heat a gas or charcoal grill to high heat, about 450°F (232°C). For a gas grill, preheat with the lid closed for 10-15 minutes. For charcoal, spread the hot coals evenly.
- Grill the steak: Remove the steak from the marinade, letting any excess drip off. Place the steak on the hot grill grates. Cook for 4-6 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. For medium, cook to 160°F (71°C). Use a meat thermometer to check the temperature in the thickest part of the steak.
- Rest the steak: Transfer the cooked 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 against the grain into thin strips. Serve immediately, drizzled with the chimichurri sauce, and pass the remaining sauce at the table.
Tips
- Substitutions: If you can’t find skirt or flank steak, you can use hanger steak or even a thin-cut sirloin. The marinade also works well with chicken or pork (adjust cooking times accordingly). For a milder chimichurri, omit the red pepper flakes.
- Storage: Store leftover cooked steak in an airtight container in the refrigerator for up to 3-4 days. The chimichurri sauce can be stored separately for up to 5 days.
- Common mistake: Don’t overcook the steak – it becomes tough. Also, always slice against the grain, as this cuts the muscle fibers and makes the meat more tender.
- Make ahead: The chimichurri can be made a day in advance and kept refrigerated. Bring it to room temperature before serving. The steak can be marinated overnight for even more flavor.
Serving Suggestions
Serve the churrasco with traditional sides like black beans and rice, fried plantains, or a simple green salad. It also pairs wonderfully with grilled vegetables, such as bell peppers and onions, or a fresh pico de gallo. For a truly Texan touch, serve with warm flour tortillas and grilled corn on the cob.
Variations
- Spicy Churrasco: Add a minced jalapeño or a teaspoon of chipotle powder to the marinade for extra heat.
- Citrus Twist: Replace the red wine vinegar in the marinade with fresh lime or orange juice for a brighter, more tropical flavor.
- Smoky Version: Use smoked paprika and add a pinch of liquid smoke to the marinade to enhance the grilled, smoky taste.
Storage and Reheating
Refrigerate any leftover steak and chimichurri separately in airtight containers within 2 hours of cooking. The steak will keep for 3-4 days. To reheat, slice the steak thinly and warm it in a skillet over medium heat with a little oil, or in the microwave in 30-second intervals until just heated through. Be careful not to overheat, as it will dry out. The chimichurri can be served cold or at room temperature.
Frequently Asked Questions
What is the best cut of meat for churrasco? Skirt steak is the most traditional and flavorful choice, but flank steak is also excellent and usually more available. Both are thin, cook quickly, and benefit from the marinade.
Can I cook churrasco indoors? Yes, you can use a cast-iron skillet or grill pan over high heat. Heat the pan until smoking, then cook the steak for the same time per side. Make sure to ventilate your kitchen, as it will be smoky.
How long should I marinate the steak? At least 30 minutes is necessary to impart flavor, but 2-4 hours is ideal. Marinating longer than 4 hours may break down the meat’s texture too much, making it mushy.
What is chimichurri sauce? Chimichurri is a vibrant, uncooked sauce from Argentina made with parsley, garlic, olive oil, and vinegar. It’s the classic accompaniment to churrasco and adds a fresh, tangy contrast to the rich meat.
Can I use the chimichurri on other foods? Absolutely! It’s fantastic on grilled chicken, fish, roasted vegetables, or even as a salad dressing. It will keep in the refrigerator for up to 5 days.
How do I know when the steak is done? Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. The steak will continue to cook slightly as it rests.
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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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