This churrasco recipe is marinated skirt steak that is grilled to tender perfection, then topped with a fresh and flavorful chimichurri sauce. An easy dinner option that’s quick enough for a busy weeknight, but elegant enough to serve to company.
You can never go wrong with a hearty steak dinner, whether it’s a New York strip steak with garlic butter, grilled flank steak, or this restaurant style churrasco.
There is a restaurant in my area that serves the best churrasco. The combination of tender smoky meat with vibrant chimichurri sauce just can’t be beat! I’ve recreated this dish at home with excellent results that will make dinner at home feel like a special occasion.
Churrasco Ingredients
To make this recipe, you will need olive oil, orange juice, lemon juice, lime juice, cloves of garlic, kosher salt, black pepper, oregano, skirt steak, shallot, red chili, red wine vinegar, parsley and cilantro.
How Do You Make Churrasco?
Start by preparing a marinade made with citrus juices, olive oil, garlic, herbs and seasonings. Let the meat sit in the marinade for at least one hour, or up to 8 hours. Place the steak on the grill, and cook for a few minutes on each side. While the steak is on the grill, prepare the chimichurri sauce. Thinly slice the meat, add a spoonful of sauce over the top, then serve and enjoy.
Tips For The Perfect Dish
- I recommend using a meat thermometer to make sure your steak is at your desired level of doneness. I typically cook my steak to medium, which is approximately 140 degrees F.
- This dish is best when you serve it immediately. Leftovers will stay fresh in the refrigerator for up to 2 days.
- If it’s too cold to grill outside, try using an indoor grill pan, or cook the meat on the stove top in a heavy skillet.
- Be sure to slice your skirt steak against the grain for the most tender pieces of meat
Quick Tip
Both the marinade and the chimichurri sauce can be prepared up to one day before you plan to use them.
Recipe FAQs
The term churrasco refers to grilled meat, typically beef, and is a dish common in South American countries including Brazil, Chile, Guatemala and Uruguay. Each country in South America has its own rendition of the dish, but the commonality is thin pieces of steak that are cooked on a grill or in a hot skillet.
Churrasco is made with thin cuts of tender beef, and often uses cuts such as flank steak, skirt steak, sirloin or tenderloin. Thicker pieces of meat such as tenderloin are typically butterflied or cut into thinner pieces before they’re cooked. I typically use skirt steak because it’s naturally thin which means you don’t have to cut it before grilling, and it has tons of flavor.
The sauce for this recipe is so easy to make, and adds a fresh element to counteract the richness of the meat. In a small bowl, mix together minced shallot, red chilies, vinegar, parsley, cilantro, oregano and olive oil. Use immediately, or store in the fridge for up to one day.
Serving Suggestions
There are so many different side dishes that pair well with this recipe!
My family requests churrasco on a regular basis and I’m always happy to oblige – it’s just that good!
More Steak Recipes You’ll Enjoy
Churrasco with Chimichurri Video
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This churrasco recipe is marinated skirt steak that is grilled to tender perfection, then topped with a fresh and flavorful chimichurri sauce. An easy dinner option that’s quick enough for a busy weeknight, but elegant enough to serve to company.
For the chimichurri sauce
For the churrasco
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Place the olive oil, orange juice, lime juice, lemon juice, garlic, salt, pepper and oregano in a large bowl. Whisk to combine.
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Add the steak to the bowl and spoon the marinade over the top. Cover and marinate in the refrigerator for at least one hour, or up to 8 hours.
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Remove the steak from the marinade, scraping off any larger pieces. Preheat the grill to medium high heat.
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Place the meat on the grill. Cook for 4-5 minutes per side or until desired level of doneness is reached.
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Let the meat rest for at least 5 minutes, then thinly slice against the grain.
For the chimichurri sauce
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Place all the sauce ingredients in a small bowl. Stir until well combined.
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Spoon the chimichurri sauce over the steak, then serve.
- I like to cook my steak to medium which means it’s light pink in the center.
- If you can’t find a red chili pepper, feel free to substitute a green one instead.
Calories: 466kcal | Carbohydrates: 4g | Protein: 33g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 686mg | Potassium: 524mg | Fiber: 1g | Sugar: 2g | Vitamin A: 369IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 3mg
