Churrasco Steak with Chimichurri (Printer-Friendly)
Bold grilled skirt steak with chimichurri. Latin-style marinated flavor in every bite.
# What You’ll Need to Cook:
→ 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
# Steps to Prepare:
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.
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.
03 -
Heat a grill to medium-high or high heat to prepare for direct grilling.
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.
05 -
In a bowl, whisk together all chimichurri ingredients until well combined. Adjust seasoning to taste.
06 -
Slice the rested steak against the grain into thin strips. Serve topped with chimichurri sauce.
# Extra Cooking Tips:
01 -
For tender slices, cut the steak against the grain after allowing it to rest post grilling.
02 -
High heat helps develop a flavorful crust on the steak surface—avoid low heat grilling.
03 -
Skirt steak can be substituted with flank steak, tri-tip, or ribeye.