El churrasco is a beloved South American grilled beef dish, especially popular in Argentina, Uruguay, and Brazil. It features thin, flavorful cuts of beef—often skirt, flank, or sirloin—marinated in a vibrant chimichurri-like sauce and cooked quickly over high heat. This recipe delivers a juicy, smoky steak with a bright, garlicky herb punch, making it perfect for a weeknight dinner or a weekend barbecue.
Ingredients
- 2 lb (900 g) skirt steak or flank steak, trimmed of excess fat
- 1/2 cup (120 ml) olive oil, plus more for the grill
- 1/4 cup (60 ml) red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon (5 g) dried oregano
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) smoked paprika
- 1/2 teaspoon (2.5 g) red pepper flakes (optional)
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2.5 g) black pepper
- 1/2 cup (20 g) fresh parsley, finely chopped
- 2 tablespoons (8 g) fresh cilantro, finely chopped (optional)
Instructions
- In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, cumin, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir in the chopped parsley and cilantro.
- Place the steak in a large resealable bag or a shallow dish. Pour about 1/3 of the marinade over the steak, reserving the rest for serving. Seal the bag or cover the dish, and refrigerate for at least 15 minutes (or up to 2 hours for more flavor).
- While the steak marinates, preheat a grill or grill pan over high heat (about 450°F/230°C). If using a charcoal grill, wait until the coals are glowing and covered with white ash.
- Remove the steak from the marinade and let any excess drip off. Pat it dry with paper towels—this helps achieve a good sear.
- Brush the grill grates lightly with oil. Place the steak on the grill and 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.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute.
- Slice the steak thinly against the grain. Serve drizzled with the reserved chimichurri sauce.
Tips
- Choose the right cut: Skirt or flank steak are traditional for churrasco, but you can also use sirloin or ribeye sliced thin. If using a leaner cut, be careful not to overcook.
- Don’t over-marinate: The acid in the vinegar can break down the meat fibers if left too long (over 2 hours), making the steak mushy. Stick to 15–30 minutes for best texture.
- Slice against the grain: Always cut the cooked steak perpendicular to the muscle fibers. This shortens the fibers, making each bite tender.
- Reserve some marinade: Keep a portion of the marinade separate from the raw meat to use as a sauce. This avoids cross-contamination and ensures a bright, fresh flavor.
Serving Suggestions
Serve el churrasco with traditional sides like grilled vegetables, a simple green salad, or crusty bread. It also pairs wonderfully with rice and beans, or roasted potatoes. For a complete Argentine experience, offer a side of chimichurri sauce and a glass of Malbec.
Variations
- Chicken Churrasco: Substitute boneless, skinless chicken thighs for the beef. Cook until the chicken reaches an internal temperature of 165°F (74°C).
- Spicy Version: Add 1–2 minced fresh chilies (like jalapeño or aji amarillo) to the marinade for extra heat.
- Citrus Twist: Replace the red wine vinegar with lime juice for a brighter, more acidic marinade that works well with fish or chicken.
Storage and Reheating
Store leftover churrasco in an airtight container in the refrigerator for up to 3–4 days. To reheat, slice the steak and warm it in a skillet over medium heat with a splash of water or broth, or in the microwave for 1–2 minutes. Avoid reheating whole steaks in the microwave, as they can become tough.
Frequently Asked Questions
What is the best cut of beef for churrasco? Skirt steak and flank steak are the most traditional and flavorful, but you can also use sirloin, ribeye, or even top round. Look for well-marbled cuts for the juiciest result.
Can I cook churrasco in a pan instead of on a grill? Yes, a cast-iron skillet or grill pan works great. Heat it over high heat until smoking, then cook the steak as directed. You won’t get the smoky flavor, but it will still be delicious.
How long should I marinate the steak? At least 15 minutes, but no more than 2 hours. The acid in the vinegar will start to break down the meat fibers, so longer times can result in a mushy texture.
What is chimichurri, and can I use it as a marinade? Chimichurri is a vibrant sauce made with parsley, garlic, vinegar, and oil. It is traditionally served with churrasco, not used as a marinade. However, you can use a small amount as a marinade for a short time and reserve the rest for serving.
How do I know when the steak is done without a thermometer? While a thermometer is best, you can use the touch test: a rare steak feels soft and squishy, medium-rare is slightly firm, and well-done is very firm. But for safety, always use a food thermometer.
Can I freeze leftover churrasco? Yes, wrap the sliced steak tightly in plastic wrap and then in foil, or place in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
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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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