Churrasco Steak Recipe (with Chimichurri Sauce) (Edit recipe)

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Churrasco is a long flat cut of steak, marinated and cooked until perfectly tender and juicy. The trick to perfectly cooked churrasco is to cook the steak hot and fast resulting in a crispy, seared exterior without overcooking the interior. Top churrasco with homemade chimichurri sauce for a 5-star meal any day of the week!

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PREP TIME

30 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

Marinade

2 cloves Garlic, crushed
3 Tbsp Avocado Oil
1 Tbsp distilled White Vinegar
1 Tbsp Lime Juice
0.5 Tbsp Healthy Rican Adobo
0.5 tsp Healthy Rican Sazón
1 tsp Onion Powder
1 tsp Garlic Powder
0.25 tsp dried Oregano
0.25 tsp Ground Cumin
1 tsp Sea Salt

Churrasco

2 lb Skirt Steak, can sub with flank or hanger steak

Chimichurri sauce

0.25 cup Cilantro
0.25 cup Parsley
1 whole Shallot
1 whole Fresno Chiles
3 cloves Garlic, crushed
0.75 cup Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
2 Tbsp Lime Juice
1 tsp Lime Zest
0.5 tsp dried Oregano
1 tsp Sea Salt
0.125 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate the churrasco:
Add all ingredients for the marinade in a large mixing bowl or large ziplock bag. Add the steaks and allow them to marinate for at least 20 minutes on the countertop or up to overnight in the refrigerator. The longer the better!
Make the chimichurri:
Finely chop cilantro, parsley, shallot, and Fresno pepper. Crush the garlic cloves using a mortar and pestle (pilon). Add the ingredients to a small mixing bowl.
Add oil, vinegar, lime juice, zest, and seasonings. Mix until well combined. Set aside.
Cook the churrasco:
In a large cast iron skillet or cast iron griddle, heat 2 tablespoons of avocado oil over high heat. Add steaks in a single layer and cook until well seared on the bottom, about 3 minutes. Flip when the bottom has a nice dark char.
Cook about 2-3 minutes on the other side, 2 minutes for medium-rare, 3 minutes for medium. If you have a meat thermometer, cook until the steak registers 130 to 135°F for medium-rare or 135 to 140°F for medium. Be very careful not to overcook or churrasco will be tough and dry.
Remove the steak from the skillet or grill and let it rest for 5 to 7 minutes. Slice into strips making sure to cut against the grain. Pour chimichurri sauce over the top and serve. Enjoy!

Notes

How to cook skirt steak properly?

Skirt steak is long and thin which means it can become overcooked quickly resulting in dry and chewy meat. It’s best to cook the steak medium-rare to medium. If you like your steak well done, slice it thinner to make it easier to chew. Make sure to get your pan piping hot. A cast-iron skillet is best since it can withstand an extreme amount of heat. Cooking the steak hot and fast will allow it to get a good sear on the outside while not overcooking on the inside.

How to slice skirt steak?

Slice skirt steak against the grain. Look for the direction that the muscles run. Then slice opposite that direction. This breaks the long muscle fibers, making the steak much easier to chew.

HEALTHY RICAN DISCOUNT:

I use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your Healthy Rican order!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	873
Fat:	79 g
Carbohydrates:	3 g
Protein:	35 g
Cholesterol:	93 g
Sodium:	1874 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.