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Sliced churrasco with chimichurri on top.
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5 from 14 votes

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
Cook Time8 minutes
Marinating Time30 minutes
Total Time48 minutes
Course: Main Course
Cuisine: Latin American
Servings: 4 Servings
Calories: 790kcal
Author: Aimee Mars

Equipment

  • 1 Instant Read Meat Thermometer
  • 1 Garlic Press
  • 1 Zester
  • 1 Chefs Knife

Ingredients

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
  • 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

Instructions

Marinade

  • To marinate the steak, use a gallon-size resealable bag or a baking dish. Combine the marinade ingredients and pour over the meat. Seal or cover and place in the fridge to marinate for a minimum of 30 minutes and up to 24 hours.

Chimichurri Sauce

  • While the steak is marinating prepare the chimichurris sauce. Place all the chimichurri ingredients into a food processor and pulse until well chopped. Pour it into a container to allow the flavors to marinate together. I recommend 30 minutes up to overnight if you have the time.

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.

Notes

  • 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.

    Nutrition

    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