Churrasco Recipe

Trim and prepare steak

Trim excess fat from the flank or skirt steak and pat the meat dry with paper towels. If the steak is very thick in places, make shallow, even incisions so it lays flat for even cooking.

Make the marinade

In a bowl, whisk together 3 tablespoons olive oil, 3 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 1 tablespoon soy sauce, 3 teaspoons minced garlic, 1/4 cup chopped cilantro, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using).

Marinate the steak

Place the steak in a shallow dish or resealable plastic bag and pour the marinade over it, coating both sides. Massage the marinade into the meat, then refrigerate for at least 1 hour and up to 6 hours. For best flavor, don't exceed 8 hours with citrus-heavy marinades to avoid texture changes.

Bring to room temperature

Remove the steak from the refrigerator 30 minutes before cooking so it comes closer to room temperature; pat off any excess marinade with paper towels to promote good searing.

Preheat grill

Preheat a grill or heavy cast-iron skillet to high heat (about 450–500°F / 230–260°C). If using a charcoal grill, set up for direct high heat and ensure coals are hot and ashy.

Grill the steak

Brush the grill grates with oil. Place the steak across the hottest part of the grill. For flank or skirt steak about 1/2-inch thick, grill 3–5 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). Thicker pieces may need a few more minutes. Avoid overcooking — churrasco is best medium-rare to medium.

Rest and slice

Transfer the cooked steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes to let juices redistribute. Using a sharp knife, slice the steak thinly against the grain into 1/4-inch slices. Sprinkle a light pinch (about 1/4 tsp) of finishing salt over the sliced steak.

Prepare herbs

Rinse parsley, cilantro, and oregano leaves and pat them dry thoroughly. Finely chop the parsley, cilantro and oregano leaves by hand, or pulse briefly in a food processor (3–4 short pulses) to keep a slightly coarse texture.

Combine ingredients

In a bowl, combine the chopped herbs, 3 teaspoons minced garlic, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/2 cup olive oil, 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes (optional). Stir until well combined. Taste and adjust salt, vinegar or oil to your preference.

Rest for flavor

Let the chimichurri sit at room temperature for at least 15–30 minutes before serving to allow flavors to meld. It can be made several hours ahead and refrigerated — bring back to room temperature before serving.

Arrange the sliced churrasco on a platter. Spoon chimichurri over the steak or serve it on the side. Offer lime wedges and warm tortillas or crusty bread. Squeeze fresh lime juice over the meat just before eating if desired.

Leftovers: Store any unused chimichurri in an airtight container in the refrigerator for up to 5 days. Store sliced steak in an airtight container for up to 3 days; reheat gently or serve cold in sandwiches.