Hands down, grilled skirt steak churrasco with Chimichurri is a crowd-pleasing BBQ combo! Skirt steak is an excellent cut of beef to grill. It cooks quickly and packs a great taste, especially if you use chimichurri to marinate the steak. Unlike other steaks, skirt steak really absorbs the marinade because it’s thin enough to penetrate, and the meat has a lot of ridges for the marinade to cling to.
What is Churrasco Steak
Churrasco is the Spanish and Portuguese name for grilled meat, and it’s a common dish of Argentina, Brazil, and Uruguay. I had my first churrasco steak at a local steakhouse in Miami that served it with a side of chimichurri sauce, a very popular Argentine sauce served with grilled meats and sausages. It was love at first bite for me!
The cuts of meat commonly used for churrasco are outside skirt steak and flank steak. Inside skirt steak can be used too, but it’s a bit tougher. I use inside skirt sometimes because it’s cheaper and it’s still a good cut. I actually used inside skirt for my grilled skirt steak churrasco recipe and it was delicious! Cook’s Illustrated has a great explanation for why skirt steak should be grilled.
I used one and a half pounds of skirt steak for this recipe for four hungry people (we should have had some leftovers, but we didn’t). For entertaining, my rule of thumb is a half pound per person.
Chimichurri Sauce Is The Best Marinade
This sauce is super easy to make and so versatile and tasty you’ll be putting it on more than just skirt steak chimichurri! I used it to marinade and also added a bit more on top (my son thought it was overkill but he doesn’t understand my chimichurri love).
Chimichurri sauce is made with finely chopped parsley, olive oil, garlic and vinegar. You can have some flavor variations. My version also has cilantro along with the parsley and uses lemon instead of vinegar. I also had to add a little cumin and smoked paprika because I love that flavor combo too. Here’s a link to my Cilantro Chimichurri Sauce. You can use it as a marinade and a table sauce. Make an extra batch and serve it with plantain chips as the meat is grilling.
Grill and Party On
Grilled Skirt Steak Churrasco and chimichurri makes for a great BBQ party for summer (or year-round in Miami!). The steaks grill in minutes, so you can spend more time with your guests than your grill. Add some grilled veggies and some good crusty bread to the mix, and you’ve got yourself a party.
I usually make a pot of Congri Rice to go with this because I’m Cuban, and that’s what we do, and it’s so delicious too! You can make the congri rice in advance and just reheat it when the meat is ready for no-fuss entertaining.
Since we’re just starting the summer, I’m sure you’ll have plenty of opportunities to try out this recipe. I hope you enjoy it to the very last bite!!Print
Churrasco steak with chimichurri sauce is a popular Argentine barbecue that’s quick and easy to make. It’s the tastiest steak you’ll ever eat. Try it for your next BBQ!
1 1/2 pounds skirt steak (see note)
1/2 recipe of Cilantro Chimichurri Sauce
Salt and Pepper for seasoning
Trim the skirt steak to remove excess fat.
Salt and pepper the steak and place in a plastic bag with half a recipe of the chimichurri sauce.
Marinate the steak for 4 hours or overnight.
Heat the grill and while it’s heating, remove the steak from the marinade and dry with paper towels. This will make sure the steak sears instead of steams when added to the grill.
Grill the steaks for about 5-6 minutes per side depending on thickness and desired doneness. 5 minutes per side should yield medium rare for thick parts (see photo) and medium for thinner parts. Skirt steak is not evenly thick, so it would be helpful to cut the steak into two strips based on thickness and remove the thin strip first.
Let it rest for 5 minutes, cut and serve with the remaining chimichurri sauce on the side.
Outside skirt steak is preferable, as it’s more tender. However, inside skirt steak is more economical and will also taste great.
- Serving Size: 4
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