Prime Churrasco Grilled Steak: Cooper’s Hawk Style

Prime churrasco grilled steak is a boldly seasoned, quickly grilled steak served sliced across the grain, inspired by the steakhouse-style dish associated with Cooper’s Hawk. This home version uses a citrus-garlic marinade and a hot grill for a charred exterior and juicy center; it is an inspired recipe, not a claim to reproduce a restaurant’s proprietary formula.

Ingredients

2 lb (900 g) prime-grade skirt steak or flank steak, trimmed if needed
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh orange juice
2 tbsp (30 ml) fresh lime juice
4 medium garlic cloves (about 12 g), finely grated or minced
1 tbsp (15 ml) red wine vinegar
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
1 tsp (6 g) kosher salt, plus a little more to finish if needed
½ tsp (1 g) freshly ground black pepper
¼ tsp crushed red pepper flakes (about 0.5 g), optional
2 tbsp (8 g) chopped fresh cilantro, for serving
1 lime, cut into wedges (about 60 g), for serving

Instructions

Whisk the olive oil, orange juice, lime juice, garlic, vinegar, cumin, paprika, salt, black pepper, and optional red pepper flakes in a small bowl. Put the steak in a shallow nonreactive dish or a resealable food-safe bag and pour the marinade over it, turning to coat. Cover or seal and refrigerate for 1 hour 30 minutes, turning once halfway through. Do not leave raw steak at room temperature to marinate.
Take the steak out of the refrigerator about 20 minutes before grilling. Meanwhile, heat a gas or charcoal grill to high, aiming for roughly 450–500°F (232–260°C), and clean and oil the grates lightly. If using a charcoal grill, arrange the coals for direct high heat. Discard the used marinade; do not use it as a finishing sauce unless it is brought to a full boil first.
Lift the steak from the marinade and let excess drip away. Grill over direct heat with the lid open, turning once, until well browned and the center reaches the doneness you prefer. Timing depends on thickness: skirt steak often needs about 3–5 minutes per side, while a thicker flank steak may take 5–7 minutes per side. Check the thickest part with an instant-read thermometer. USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest; use that temperature for food safety, especially when serving people at higher risk from foodborne illness.
Transfer the steak to a clean cutting board and rest for 3 minutes. Slice thinly across the grain, cutting long skirt steak pieces into shorter sections first if needed. This short rest is included in the cooking time. Scatter with cilantro, add a little salt if desired, and serve with lime wedges.

Tips

Choose the cut with the grain in mind. Skirt steak has a pronounced grain and cooks rapidly; flank is leaner and thicker. For either cut, locate the direction of the muscle fibers and slice across them after grilling to make each bite easier to chew.
Keep the marinade balanced. Orange and lime bring brightness, while vinegar adds tang. If you do not have fresh orange juice, use ¼ cup (60 ml) bottled orange juice; avoid sweetened juice, which can make the surface brown too quickly.
Skip the long acid soak. The citrus and vinegar flavor the surface but do not tenderize steak indefinitely. Keep the marinating time to about 1½ hours; a much longer soak can make the exterior soft or mealy.
Use a thermometer, not color alone. Steak thickness, grill heat, and starting temperature affect timing. Move a piece to a cooler part of the grill if it is darkening too fast, and keep raw-meat plates and utensils separate from cooked steak.

Serving Suggestions

Serve the sliced steak with grilled vegetables, roasted potatoes, rice, or warm flour or corn tortillas. A crisp green salad, black beans, or a simple tomato-and-onion salsa makes a fresh counterpoint to the smoky, citrusy beef. For a steakhouse-style plate, add a spoonful of chimichurri or a mild herb sauce on the side, rather than pouring it over the charred surface.

Variations

For a more herb-forward South American-inspired profile, add 2 tbsp (8 g) chopped parsley and 1 tbsp (4 g) chopped oregano to the marinade, then serve with chimichurri. For a smoky, less citrusy version, replace the orange juice with 2 tbsp (30 ml) water and increase the smoked paprika to 1½ tsp (3 g). If skirt or flank steak is unavailable, use flat iron steak; it is thicker, so grill it longer as needed and check its temperature with a thermometer. These are practical variations rather than exact copies of any restaurant preparation.

Storage and Reheating

Refrigerate cooked steak within 2 hours of grilling, in a covered container. It keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder. For longer storage, freeze sliced steak in an airtight freezer-safe package for up to 2–3 months for best quality, then thaw in the refrigerator. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; warm gently in a covered skillet with a splash of water or broth to limit drying. You can also eat properly chilled leftover steak cold, provided it was cooled and stored safely.

Frequently Asked Questions

What does churrasco mean?
Churrasco refers broadly to grilled meat in several Latin American food traditions, with methods and seasonings varying by place and household. This recipe takes inspiration from that grilled-steak style rather than presenting one definitive regional version.

Can I make this without an outdoor grill?
Yes. Heat a well-ventilated cast-iron grill pan or heavy skillet over high heat until very hot. Cook the steak in batches if necessary so it sears rather than steams, and use a thermometer to check the center. Expect more smoke indoors, so switch on the exhaust fan.

Can I marinate the steak overnight?
It is better not to with this citrus-and-vinegar marinade. The recipe calls for 1 hour 30 minutes in the refrigerator; a much longer exposure can soften the outer layer. If you need to prepare ahead, mix the marinade earlier and refrigerate it separately, then marinate the steak shortly before cooking.

How do I know which way to slice the steak?
Look for the long parallel lines in the meat. Cut perpendicular to those fibers, making thin slices. With skirt steak, the grain may change direction along the cut, so divide it into sections and turn each section before slicing.

Can I prepare the marinade in advance?
Yes. Combine the marinade ingredients and refrigerate them in a covered container for up to 2 days. Stir or shake before using. Keep it separate from raw meat until you are ready to marinate, and discard it after it has touched the steak.

Is prime steak required?
No. Prime is a USDA beef quality grade associated with abundant marbling, but choice-grade skirt or flank steak can also work well. Since skirt and flank are relatively lean, avoid overcooking and slice thinly across the grain for the best texture.

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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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