The Ultimate Churrasco Skirt Steak with Chimichurri Sauce: A South American Grilling Masterpiece
There’s something magical about the combination of perfectly grilled churrasco skirt steak paired with vibrant, herbaceous chimichurri sauce that transports you straight to the bustling parrillas of Argentina. This dish represents the heart and soul of South American grilling culture, where simple ingredients are transformed into extraordinary flavors through time-honored techniques and passionate preparation.
Churrasco skirt steak with chimichurri sauce isn’t just a meal – it’s an experience that brings families and friends together around the grill, celebrating the art of cooking with fire and the joy of sharing exceptional food. The term “churrasco” originates from the Portuguese and Spanish word for grilled meat, and it has become synonymous with the South American tradition of cooking beef over open flames to achieve that perfect balance of charred exterior and juicy, tender interior.
The beauty of this recipe lies in its elegant simplicity. Skirt steak, with its distinctive grain and robust flavor, serves as the perfect canvas for the bright, punchy notes of chimichurri sauce. This green goddess of condiments, made primarily from fresh parsley, cilantro, garlic, and olive oil, cuts through the richness of the beef while adding layers of complexity that dance on your palate.
What makes this dish particularly special is how the marinade process transforms the naturally tough fibers of skirt steak into fork-tender perfection. The acidic components in our marinade work as natural tenderizers, breaking down proteins while infusing every bite with incredible depth of flavor. Meanwhile, the chimichurri sauce, which can be prepared hours or even days ahead, allows its flavors to meld and intensify, creating a condiment that’s far greater than the sum of its parts.
The preparation process is equally important as the ingredients themselves. Proper technique in handling the skirt steak – from the initial trimming to the final slicing against the grain – can mean the difference between a good meal and an unforgettable culinary experience. The high-heat grilling method creates that coveted crust while maintaining a perfect medium-rare interior, ensuring each bite delivers maximum flavor and tenderness.
This recipe serves as an excellent introduction to South American grilling techniques, offering home cooks the opportunity to master fundamental skills that can be applied to countless other dishes. The chimichurri sauce alone is versatile enough to complement grilled chicken, fish, vegetables, or even serve as a marinade for other cuts of beef.
Whether you’re planning a weekend barbecue, seeking to impress dinner guests, or simply craving an authentic taste of Argentina, this churrasco skirt steak with chimichurri sauce delivers on every level. The combination of smoky, charred meat with bright, herbaceous sauce creates a harmony of flavors that’s both sophisticated and comfortingly familiar.
The nutritional benefits of this dish extend beyond its incredible taste. Skirt steak provides high-quality protein, iron, and B-vitamins, while the chimichurri sauce contributes antioxidants from fresh herbs and heart-healthy monounsaturated fats from olive oil. This makes it not only a delicious choice but also a nutritious one that fits well into various dietary approaches.
Ingredients
For the Steak Marinade:
- 2 pounds skirt steak, trimmed
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 4 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
Instructions
- Prepare the marinade by whisking together olive oil, red wine vinegar, minced garlic, cumin, smoked paprika, salt, pepper, and oregano in a large bowl until well combined.
- Marinate the steak by placing the trimmed skirt steak in a large resealable bag or shallow dish, pouring the marinade over the meat, and ensuring all surfaces are coated. Refrigerate for at least 2 hours or up to 24 hours for maximum flavor penetration.
- Make the chimichurri sauce by finely chopping the parsley and cilantro, then combining them with minced garlic in a bowl. Slowly whisk in olive oil, red wine vinegar, lemon juice, salt, red pepper flakes, and black pepper until the mixture reaches your desired consistency.
- Allow the chimichurri to rest at room temperature for at least 30 minutes to let the flavors meld, or refrigerate for up to 3 days for even more developed taste.
- Preheat your grill to high heat, ensuring the grates are clean and well-oiled to prevent sticking.
- Remove the steak from marinade and let it come to room temperature for 15-20 minutes while the grill heats up.
- Grill the steak for 3-4 minutes per side for medium-rare, or adjust timing based on your preferred doneness and the thickness of your steak.
- Rest the cooked steak on a cutting board for 5-10 minutes to allow juices to redistribute throughout the meat.
- Slice against the grain into thin strips, cutting perpendicular to the visible muscle fibers to ensure maximum tenderness.
- Serve immediately with generous spoonfuls of chimichurri sauce on top and alongside the sliced steak.
Churrasco Skirt Steak with Chimichurri Sauce
Ingredients
Equipment
Method
- Prepare the marinade by whisking together olive oil, red wine vinegar, minced garlic, cumin, smoked paprika, salt, pepper, and oregano in a large bowl until well combined.
- Marinate the steak by placing the trimmed skirt steak in a large resealable bag or shallow dish, pouring the marinade over the meat, and ensuring all surfaces are coated. Refrigerate for at least 2 hours or up to 24 hours.
- Make the chimichurri sauce by finely chopping the parsley and cilantro, then combining them with minced garlic in a bowl. Slowly whisk in olive oil, red wine vinegar, lemon juice, salt, red pepper flakes, and black pepper.
- Allow the chimichurri to rest at room temperature for at least 30 minutes to let the flavors meld.
- Preheat your grill to high heat, ensuring the grates are clean and well-oiled to prevent sticking.
- Remove the steak from marinade and let it come to room temperature for 15-20 minutes while the grill heats up.
- Grill the steak for 3-4 minutes per side for medium-rare, or adjust timing based on your preferred doneness.
- Rest the cooked steak on a cutting board for 5-10 minutes to allow juices to redistribute.
- Slice against the grain into thin strips, cutting perpendicular to the visible muscle fibers.
- Serve immediately with generous spoonfuls of chimichurri sauce on top and alongside the sliced steak.
Notes
Pro Tips for Perfect Results
The key to exceptional churrasco lies in understanding your ingredients and respecting the cooking process. Always look for skirt steak with good marbling and avoid overcooking, as this cut can become tough when prepared beyond medium doneness. The chimichurri should be bright green and aromatic – if it looks dull, add more fresh herbs or a splash of additional acid to brighten the flavors.
Temperature control during grilling is crucial for achieving that perfect sear while maintaining a juicy interior. Use a meat thermometer if you’re unsure, aiming for an internal temperature of 130-135°F for medium-rare. Remember that the steak will continue cooking slightly during the resting period.
