Churrasco Al Jugo Recipe

Prepare the marinade

In a medium bowl whisk together minced garlic, lime juice, orange juice, soy sauce, olive oil, cumin, oregano, smoked paprika, black pepper and kosher salt until combined.

Marinate the steak

Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, turning to coat thoroughly. Press out excess air and refrigerate for at least 1 hour and up to 6 hours. Remove steak from refrigerator 30 minutes before cooking to come closer to room temperature.

Preheat grill or pan

Preheat a grill or cast-iron skillet over high heat until very hot (grill to about 500°F surface, skillet until smoking lightly). If using a grill, oil the grates lightly to prevent sticking.

Pat steak dry and season

Remove steak from marinade and pat dry with paper towels (reserve marinade). Lightly brush both sides with a little olive oil and sprinkle additional 1/2 tsp kosher salt and a pinch of pepper on both sides.

Cook the steak

Place steak directly over high heat. For flank or skirt steak about 3-4 minutes per side for medium-rare (internal temp 125–130°F), 5 minutes per side for medium. Do not overcook; these cuts are best medium-rare to medium. Adjust time based on thickness.

Rest and slice

Transfer cooked steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to redistribute juices. Slice thinly across the grain into 1/4-inch slices.

Make the garlic base

While steak rests (or in a separate skillet during cooking), melt butter in a medium skillet over medium heat. Add the thinly sliced garlic and cook gently 1.5–2 minutes, stirring often, until fragrant and just turning golden — do not burn.

Add liquids and reduce

Add the reserved marinade (if any) or skip if using a clean pan, then pour in beef broth and Worcestershire sauce. Bring to a simmer and cook 3–4 minutes to blend flavors and reduce slightly.

Thicken and finish

In a small bowl whisk the cornstarch with cold water to make a slurry. Slowly stir the slurry into the simmering jus and cook 1 minute until it slightly thickens. Remove from heat and stir in chopped parsley, lime juice, salt and pepper. Taste and adjust seasoning.

Combine with sliced steak

Arrange the sliced steak on a warm platter or individual plates and spoon the garlic jus over the top, coating the meat. Let the jus pool under the slices so the steak stays moist and flavorful.

Garnish the plated steak with chopped cilantro or extra parsley and serve with lime wedges on the side. Offer warm tortillas or rice to accompany the churrasco al jugo. Squeeze extra lime over steak before eating.