Churrasco West Derby Village: Recipe & Guide

Churrasco West Derby Village is a hearty, grilled steak dish inspired by the churrasco tradition of Latin America, featuring a zesty chimichurri sauce and caramelized onions. This recipe brings the flavors of a West Derby Village steakhouse to your home kitchen, using a flank or skirt steak marinated in a vibrant, garlicky citrus blend. It works because the marinade tenderizes the beef while the high-heat sear creates a delicious crust, and the bright chimichurri cuts through the richness perfectly.

Ingredients

1 ½ lbs (680 g) flank steak or skirt steak, trimmed
4 cloves garlic, minced
½ cup (120 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
2 tbsp (30 ml) soy sauce
1 tsp (5 g) ground cumin
1 tsp (5 g) smoked paprika
½ tsp (2.5 g) black pepper
1 tsp (5 g) salt, divided
2 tbsp (30 ml) olive oil, plus more for grill
2 large onions, thinly sliced
1 tbsp (15 g) butter
1 tsp (5 g) sugar
For the chimichurri:
1 cup (30 g) fresh parsley, finely chopped
2 tbsp (6 g) fresh oregano, chopped (or 1 tsp dried)
3 cloves garlic, minced
¼ cup (60 ml) red wine vinegar
½ cup (120 ml) olive oil
½ tsp (2.5 g) red pepper flakes
½ tsp (2.5 g) salt

Instructions

Marinate the steak: In a shallow dish, combine the minced garlic, orange juice, lime juice, soy sauce, cumin, smoked paprika, black pepper, and ½ teaspoon of salt. Whisk to blend. Add the flank steak, turning to coat. Cover and refrigerate for at least 3 hours, or up to 12 hours for more flavor.
Make the chimichurri: In a medium bowl, mix the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and the remaining ½ teaspoon of salt. Stir well. Let it sit at room temperature while the steak cooks, or refrigerate if making ahead.
Caramelize the onions: In a large skillet over medium heat, melt the butter with 1 tablespoon of olive oil. Add the sliced onions and sugar. Cook, stirring occasionally, for 15–20 minutes, until soft and golden brown. If they start to stick, add a splash of water. Set aside and keep warm.
Preheat the grill: Heat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C). Brush the grates with oil to prevent sticking.
Grill the steak: Remove the steak from the marinade, letting any excess drip off. Pat dry with paper towels. Season both sides with the remaining salt. Place on the hot grill. Cook for 4–6 minutes per side for medium-rare (internal temperature of 130–135°F / 54–57°C). For medium, cook to 140°F (60°C). Remember: the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but you may cook to a lower temperature if you prefer your steak less done; just be aware of the risks.
Rest the steak: Transfer the steak to a cutting board, tent loosely with foil, and let it rest for at least 5 minutes. This allows the juices to redistribute.
Slice and serve: Slice the steak thinly against the grain. Serve topped with the caramelized onions and a generous spoonful of chimichurri sauce.

Tips

Don’t skip the rest: Resting the steak is crucial. If you cut it immediately, the juices will run out onto the board, leaving the meat dry. A 5-minute rest is the minimum; 10 minutes is even better.
Slice against the grain: Flank and skirt steak have long muscle fibers. Slicing against the grain (perpendicular to the lines) shortens those fibers, making each bite tender. If you slice with the grain, the meat will be chewy.
Adjust the heat: If you don’t have a grill, use a cast-iron skillet over high heat. Get the pan smoking hot before adding the steak. You may need to sear in two batches if your pan is small.
Make ahead: The chimichurri can be made up to 2 days in advance and stored in the refrigerator. Bring it to room temperature before serving. The caramelized onions also keep well for 3 days in the fridge; reheat gently.

Serving Suggestions

This churrasco is traditionally served with white rice, black beans, and fried plantains (maduros). For a lighter meal, serve it in warm flour tortillas with avocado and pickled red onions, or over a crisp green salad with a simple vinaigrette. The chimichurri also works beautifully as a dressing for roasted potatoes.

Variations

Chicken Churrasco: Substitute boneless, skinless chicken thighs for the beef. Marinate for 2–4 hours, then grill until the internal temperature reaches 165°F (74°C) as per USDA FSIS guidelines.
Spicy Churrasco: Add 1–2 minced jalapeños or a tablespoon of sriracha to the marinade for extra heat. You can also stir a teaspoon of chipotle powder into the chimichurri.
Different Cuts: While flank and skirt are classic, you can also use sirloin flap meat or even a flat iron steak. Adjust cooking time based on thickness.
Vegan Version: Use thick slices of portobello mushrooms or a block of extra-firm tofu in place of the steak. Marinate for 30 minutes, then grill until nicely charred. The chimichurri and onions are naturally vegan.

Storage and Reheating

Store leftover steak, onions, and chimichurri separately in airtight containers. The steak will keep in the refrigerator for 3–4 days. The chimichurri will keep for up to 5 days. To reheat, slice the steak thinly and warm in a skillet over medium heat with a little beef broth or water to prevent drying. You can also microwave it in 30-second bursts, but the texture will be less ideal. The chimichurri should be served cold or at room temperature.

Frequently Asked Questions

Can I use a different cut of beef? Yes, you can use sirloin, ribeye, or even a top round if you marinate it longer. Just be aware that leaner cuts like top round will be tougher if overcooked. Flank and skirt are ideal because they’re flavorful and become tender with the marinade and high-heat cooking.

How long should I marinate the steak? At least 3 hours is recommended for the flavors to penetrate. You can go up to 12 hours, but beyond that the acid in the citrus can start to break down the meat’s texture, making it mushy. If you’re short on time, 1 hour will still add some flavor, but not as much depth.

What is chimichurri? Chimichurri is a vibrant, uncooked sauce from Argentina and Uruguay made with parsley, garlic, vinegar, and olive oil. It’s the classic accompaniment to grilled meats, adding a fresh, tangy contrast to the rich beef. This version includes oregano and red pepper flakes for extra flavor.

Can I cook this indoors? Absolutely. Use a cast-iron skillet or a grill pan over high heat. Open your windows and turn on a fan, as it will smoke. Pat the steak dry before searing to get a good crust. Cook in batches if needed to avoid overcrowding the pan.

What if I don’t have fresh orange juice? You can use store-bought orange juice, but make sure it’s 100% juice without added sugar. Alternatively, you can substitute with a mix of ¼ cup (60 ml) water and 2 tablespoons of honey or brown sugar, though the flavor will be slightly different.

Can I freeze the leftover steak? Yes, cooked steak freezes well. Wrap it tightly in plastic wrap and then foil, or place in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing.

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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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