Churrasco Recipe
This Portuguese-inspired grilled skirt steak is marinated in a flavorful citrus garlic mojo criollo sauce and then grilled for one juicy and tender cut of meat. Churrasco is extremely easy to prepare at home and can be made in under 30 minutes and served with Chimichurri Sauce made using fresh ingredients.
Prep Time20 minutes mins
Cook Time8 minutes mins
Marinating Time30 minutes mins
Total Time48 minutes mins
Course: Main Course
Cuisine: Latin American
Servings: 4 Servings
Calories: 790kcal
Marinade
- 1/3 cup Oil
- 1/3 cup Garlic Cloves
- 1/2 cup Minced Onion
- 2 teaspoons Dried Oregano
- 1 cup Orange Juice
- 2 teaspoons Orange Zest
- 1/2 teaspoon Ground Cumin
- 2 lbs Skirt Steak
Chimichurri Sauce
- 3 Garlic Cloves minced
- 1 Shallot diced small
- 1½ cups Fresh Cilantro
- 1 cup Parsley
- 1/3 cup Fresh Oregano
- 1/3 cup Red Wine Vinegar
- 3 Limes zest and juice
- 1/3 cup Olive Oil
- 1/2 teaspoon Coriander
- 1/2 teaspoon Cumin
Seasoning
- 2 tablespoons Rock Salt or Maldon Salt or coarse salt
- 2 teaspoons Freshly Ground Black Pepper
Steak
Drain the marinade and remove the steak. Pat it dry and then season it with rock salt (or coarse salt or Maldon Sea Salt) and pepper (freshly ground if possible) on both sides.
Heat your grill to 350º F or heat a grill pan over medium-high heat. Grill the steak for 3 to 4 minutes per side until it reached 155º F for a rare steak to 165º F for well done.
Allow the steak to sit for 5 minutes before slicing and serving it.
To serve slice the meat against the grain and spoon chimichurri sauce on top.
- Grill the churrasco steak on skewers. To make skewers cut the steak into 2-inch wide strips and weave 3 to 4 pieces on large metal grilling skewers. Cook on the grill for 4 to 5 minutes per side.
- Save time during prep and purchase minced garlic in the jar and dried minced onion and make sure to get enough. You'll need 1/3 cup of garlic and 1/2 of minced onion. Keep the recipe total prep time under 30 minutes by preparing the chimichurri sauce while the steak is marinating.
- Slice the meat against the grain. When slicing the meat make sure to cut it against the grain otherwise you'll end up with really tough meat.
- Always marinate in the fridge. Don't leave your meat out on the counter to marinate otherwise bacteria growth could occur.
- Use the chimichurri sauce for all kinds of other recipes such as fish or chicken, salads, or even on top of eggs.
Serving: 1serving | Calories: 790kcal | Carbohydrates: 28g | Protein: 53g | Fat: 54g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 171mg | Potassium: 1223mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1935IU | Vitamin C: 79mg | Calcium: 194mg | Iron: 8mg