1. Homepage
  2. Recipes
  3. Churrasco Steak with Chimichurri

Churrasco Steak with Chimichurri

Section: Satisfying Main Dishes for Every Occasion

This churrasco dish features marinated skirt steak grilled to juicy perfection, then topped with a vibrant chimichurri sauce. Common across Latin American countries, churrasco is known for its smoky, flame-grilled flavor. The marinade blends mild and hot chilies, herbs, and adobo seasoning, while the chimichurri adds a zesty herbaceous finish. Quick to cook and packed with bold flavor, it's a dish that brings the spirit of South American grilling straight to your plate.

Pin This Recipe Share this Dish Email This Print It Out Skip to the Recipe
A woman wearing a chef's hat and apron.
Published By Maria
Updated as of Mon, 30 Jun 2025 20:21:40 GMT
Grilled skirt steak with a green sauce. Bookmark
Grilled skirt steak with a green sauce. | foodbymary.com

You'll love this sizzling churrasco recipe with marinated grilled skirt steak, perfectly seasoned and flame-grilled, smothered in vibrant chimichurri.

Churrasco Steak with Chimichurri

Are you ready for Grilled Skirt Steak? We're grilling up Latin American style cuisine today, and this dish is ready to satisfy.

It's called Churrasco, and you're going to love it.

What is Churrasco?

"Churrasco" is a general term in Latin American countries for a particular style of grilling meat and barbecue. It is particular popular in Brazil, Argentina, and Portugal, though you'll find it in many other countries in Latin America and South America.

Churrasco varies from country to country, most often associated with beef or steak (though meats can be used) that has been seasoned or marinated, then grilled over cooked over hot coals.

It is typically a communal experience, where the meats are carried about and carved tableside at restaurants. You may have enjoyed this if you've ever dined in a Brazilian steakhouse.

We experienced this in both Brazil and Argentina at several restaurants, with various cuts of steak and even beef heart. Servers continuously roamed among tables, slicing off a cut of beef or other meat directly onto the diners' plates.

This recipe is a popular version, with marinated skirt steak, known for its beefy flavor, quickly grilled and topped with a vibrant chimichurri sauce.

You can keep it simple with salt and pepper for the steak only, like this Chimichurri Steak, but the marinade adds a lot of extra flavor to an already delicious meal.

Churrasco Ingredients

  • Mild Chili Pepper: Use a cubanelle pepper or banana pepper as a substitute, or any milder sweet pepper.
  • Hot Chili Pepper: For a bit of a kick. A South American aji type is preferred, but you can use any of your favorites.
  • Onion: Chopped.
  • Fresh Herbs: Culantro, cilantro, oregano.
  • Spices: Adobo seasoning, salt, and black pepper.
  • Olive Oil: For marinade.
  • Skirt Steak: Skirt steak is commonly used in many Latin American countries, though you can use flank steak, tri-tip, ribeye, or other cut of meat.
  • Serrano Chili: Use jalapeño for milder, or spicy aji chili.
  • Garlic: Minced.
  • Herbs: Fresh parsley and oregano.
  • Red Pepper Flakes: For heat.
  • Olive Oil: Or use canola oil or corn oil.
  • Red Wine Vinegar: Lime juice is good, too.
  • Salt and Pepper: To taste.

How to Make Churrasco

Mix the Marinade:
Mix together the skirt steak marinade ingredients in a bowl.
Marinate the Steak:
Marinate the steak at least 30 minutes to 1 hour, or up to 24 hours for deeper flavor.
Preheat Grill:
Heat grill to medium high to high heat.
Grill Steak:
Grill the marinated skirt steak for 3 to 4 minutes per side, or until it is cooked through to your liking.
Rest the Steak:
Let the steak rest 5 to 10 minutes before slicing.
Prepare Chimichurri:
Whisk together all chimichurri ingredients in a bowl.
Serve:
Slice steak and serve with chimichurri sauce.
A close up of a piece of meat with sauce on it. Bookmark
A close up of a piece of meat with sauce on it. | foodbymary.com

Churrasco is typically served with a variety of side dishes, depending on the location. Tostones or Potato Salad are popular in Puerto Rico, for example.

It's great with salad dishes, as well as rice and beans, or any of your favorite bbq side dishes.

Storage & Leftovers

Leftover skirt steak will last up to 5 days in the refrigerator in a sealed container. You can heat it back up on the grill or in a pan on the stove top to enjoy again.

You can also freeze it for 2 to 3 months in freezer bags or containers.

A plate of grilled steak with a green sauce. Bookmark
A plate of grilled steak with a green sauce. | foodbymary.com

Common Recipe Questions

→ What cut of meat is best for churrasco?

Skirt steak is the most popular choice for churrasco due to its beefy flavor and quick cooking time. Flank steak or tri-tip also work well.

→ How long should I marinate the steak?

Marinate the skirt steak for at least 30 minutes, though 1–24 hours is ideal for deeper flavor.

→ Can I cook churrasco without a grill?

Yes, you can use a stovetop grill pan or cast iron skillet over high heat to sear the steak similarly.

→ What is chimichurri made of?

Chimichurri is typically made with parsley, oregano, garlic, chili, vinegar, oil, and seasoning. It's fresh, zesty, and herbaceous.

→ How should I slice the steak?

Slice the steak thinly against the grain to ensure tenderness and avoid chewiness.

→ What are good side dishes for churrasco?

Popular options include tostones, potato salad, rice and beans, or mixed greens. Choose your favorite BBQ-style sides.

Churrasco Steak with Chimichurri

Bold grilled skirt steak with chimichurri. Latin-style marinated flavor in every bite.

Prep Time
15 minutes
Cooking Time
10 minutes
Complete Time
25 minutes
Published By: Maria

Recipe Category: Main Dishes

Skill Level: Moderately Challenging

Cuisine Type: Latin American

Total Portions: 4 Serves How Many (1 grilled skirt steak with chimichurri)

Dietary Preferences: Low-Carb Option, Gluten-Free, Dairy-Free

Required Ingredients

→ Skirt Steak Marinade

01 1 mild chili pepper, such as cubanelle or banana pepper, chopped
02 1 hot chili pepper, such as aji, chopped
03 1 medium onion, chopped
04 2 tablespoons chopped fresh culantro or cilantro
05 1 tablespoon chopped fresh oregano
06 1 teaspoon adobo seasoning
07 1 teaspoon salt
08 1/2 teaspoon ground black pepper
09 2 tablespoons olive oil
10 2 pounds skirt steak

→ Chimichurri Sauce

11 1 serrano chili, finely chopped (or jalapeño for milder heat)
12 2 cloves garlic, minced
13 1/4 cup chopped fresh parsley
14 1 tablespoon chopped fresh oregano
15 1/2 teaspoon red pepper flakes
16 1/3 cup olive oil (or canola or corn oil)
17 2 tablespoons red wine vinegar (or lime juice)
18 Salt and black pepper to taste

Step-by-Step Instructions

Step 01

Combine the chopped chili peppers, onion, herbs, adobo seasoning, salt, pepper, and olive oil in a mixing bowl. Mix thoroughly to create a marinade.

Step 02

Place the skirt steak in a large dish or sealable bag and pour the marinade over it. Ensure the meat is well coated. Refrigerate for 30 minutes to 24 hours.

Step 03

Heat a grill to medium-high or high heat to prepare for direct grilling.

Step 04

Grill the marinated skirt steak for 3–4 minutes per side, or until cooked to desired doneness. Remove from heat and let rest for 5–10 minutes.

Step 05

In a bowl, whisk together all chimichurri ingredients until well combined. Adjust seasoning to taste.

Step 06

Slice the rested steak against the grain into thin strips. Serve topped with chimichurri sauce.

Handy Cooking Tips

  1. For tender slices, cut the steak against the grain after allowing it to rest post grilling.
  2. High heat helps develop a flavorful crust on the steak surface—avoid low heat grilling.
  3. Skirt steak can be substituted with flank steak, tri-tip, or ribeye.

Necessary Kitchen Tools

  • Grill or grill pan
  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Tongs

Nutritional Information (Per Serving)

These nutrition details are for guidance and don’t replace professional advice.
  • Calories: 420
  • Fat: 28 grams
  • Carbohydrates: 3.5 grams
  • Proteins: 38 grams