Yield: 10 servings
Churrasco Steak
This easy churrasco steak recipe makes tender, flavorful meat marinated in mojo marinade.
Ingredients
- 2 pounds skirt steak
- 1 ½ cups mojo marinade
- Chimichurri Sauce, for serving
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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
Storage: 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.
Steak Temperature: I recommend using an instant read meat thermometer when grilling to ensure your steak is cooked to your desired doneness.
- 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
Serving: 1, Calories: 315kcal, Carbohydrates: 4g, Protein: 24g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 14g, Cholesterol: 54mg, Sodium: 844mg, Sugar: 2g