Perfectly juicy and topped with herby chimichurri, this Churrasco Steak recipe is the only excuse you need to fire up the grill this summer. Marinated with mojo, every bite is wonderfully tender and flavorful.
Why You’ll Love This Churrasco Steak
Churrasco is the perfect summer cookout recipe because it’s quick, juicy, and requires very little clean-up.
- Quick. If you don’t count the marinading time, this recipe is ready in 20 minutes. It’s super easy, you just need to grill the steal.
- Perfect for cookouts. You won’t need to stand over the grill that long before setting dinner (or lunch) on the table. Everyone will love it!
- Juicy. Cooked at 500F for 3 minutes on each side, the inside will remain super juicy.
- Easy clean-up. If you marinate the steak in a Ziploc bag, all you have to do is toss it out when you’re done and wipe down the grill once the steak is cooked. There’s no need for countless dirty pots and pans.
What is Churrasco?
Churrasco is a steak dish that gets its name from a Brazilian cooking method that grills the meat over an open fire inside a pit. Today, it is generally cooked on the grill and is made with skirt steak. The meat is typically marinated in a citrus-based mojo sauce to help tenderize it. Once served, it’s sliced and served with chimichurri or other serving sauces.
Recipe Ingredients
With only three ingredients, can you really complain that you’re firing up the grill? Check the recipe card at the bottom of the post for full ingredient amounts.
- Skirt steak
- Mojo Marinade
- Chimichurri sauce – I have an awesome recipe, but feel free to use your favorite. I do highly recommend making your own fresh chumichurri sauce, store-bought can never compare to the fresh flavors in homemade chimichurri.
What Cut of Steak is Best For Churrasco?
Skirt steak is best for churrasco. It is a relatively tough cut, which is why it’s important that you let it marinade long enough so that it becomes tender. If you can’t get a hold of it, use flank steak instead.
How to Make Churrasco Steak
For a steak dinner, this one’s impressively easy! Just marinate and grill it. The recipe card at the bottom of the post has more detailed instructions on how to make it.
- Marinate it. Place the steak in a pan and pour in the marinade. Let it marinate.
- Grill it. Place the marinated steak on a preheated grill. Cook it for 3 minutes on each side.
- Let it rest. Remove the steak from the heat. Let it rest before slicing. This is a super important step to make sure your steak is tender and juicy!
- Serve. Spoon the chimichurri over the meat and serve immediately. Making sure you slice your steak against the grain. Enjoy!
Tips for Success
Beef churrasco doesn’t even have to be made outside! Read the following tips for possible corners you can cut while still making super juicy, flavorful churrasco:
- Keep it indoors. You don’t need to head outdoors to prepare this recipe. You can cook it in a cast-iron skillet or a stove-top griddle. Just make sure you get your skillet to a really high heat before adding the steak.
- Go against the grain. Cutting the steak against the grain will make the slicing much easier.
- Marinate it. Allowing the meat to marinate in the mojo for at least 3 hours (maximum 24 hours) will help it soak up all the flavors.
- Let it rest. As soon as your steaks are done cooking (no matter what cooking method you use) allow the steak to rest for 5 minutes before serving. You can let them rest on a plate uncovered, but I much prefer placing them on a plate and wrapping them with foil. The foil keeps the heat and juices trapped in. As the steak rests, the muscle fibers that have constricted during cooking can relax. This allows the juices to more evenly distribute in the steak and the result is an evenly tender, juicy and flavorful steak.
What to Serve with Beef Churrasco
This churrasco steak will go with just about anything you pair it with! Here are a few of our favorites:
- Rice and Beans: Any rice and beans you enjoy best! Arroz Blanco, Mexican Rice, Arroz con Gandules or Cilantro Lime Rice all go great. For beans, how about some Cuban black beans, Mexican Pinto Beans, or Charro Beans.
- Vegetables: Roasted or grilled vegetables are always great, but you could also go with some yuca, Sweet Plantains, or fry up some Papas Rellenas! If you are already busy frying up a batch of papas rellenas, you could also fry up some Tostones!
How to Store Leftovers
Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. To reheat it, microwave it for up to a minute or until warm. You can also heat it in a pan over medium heat for 3-5 minutes, flipping it over halfway.
More Steak Recipes
Churrasco Steak
Ingredients
- 2 pounds skirt steak
- 1 ½ cups mojo marinade
- Chimichurri Sauce, for serving
Instructions
- Place the skirt steak in a pan or bag. Pour the marinade over the meat and cover tightly. Place in the refrigerator for at least 3 hours or up to 24 hours.
- Heat the grill to 500°F. Remove the meat from the marinate and place on the hot grill. Grill for 3 minutes then flip and cook for another 3 minutes, until steak is cooked to your desired temperature.
- Let steak rest for 5 minutes (I like to wrap it in foil) before slicing. This is a very important step to ensuring your steak is juicy and tender.
- Slice the meat against the grain, spoon the chimichurri over the meat and serve immediately.
Notes
- Rare: 120°F to 130°F
- Medium Rare: 130°F to 135°F
- Medium: 135°F to 145°F
- Medium Well: 145°F to 155°F
- Well Done: 155°F to 165°F
Nutrition
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