Churrasco/Skirt Steak Recipe

Trim and tenderize

If the skirt steak has a silver membrane, trim it away with a sharp knife. Pat the steak dry with paper towels. If pieces are very thick in one area, gently pound with a meat mallet to even thickness for even cooking.

Make marinade

In a shallow dish or resealable bag, combine 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp red wine vinegar, 4 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 tsp coarse kosher salt, 1 tsp black pepper, 2 tbsp fresh lime juice and 1/4 tsp red pepper flakes (if using). Whisk to combine.

Marinate

Place the skirt steak in the dish or bag and turn to coat thoroughly. Press out excess air if using a bag and refrigerate for at least 30 minutes and up to 4 hours. Do not exceed 6 hours — the acid can begin to change the texture.

Bring to room temperature

Remove the steak from the fridge 30 minutes before grilling to let it come closer to room temperature; this ensures more even cooking. Reserve marinade; discard any marinade that has come into contact with raw meat or boil it for 2–3 minutes if you want to use as a baste (not necessary).

Preheat grill

Preheat a gas or charcoal grill to high heat (approx. 500–550°F / 260–290°C). If using a cast-iron skillet, heat it over high heat until smoking-hot. Oil the grates or skillet lightly with 1 tbsp olive oil to prevent sticking.

Grill the steak

Place the skirt steak across the hottest part of the grill. For medium-rare (recommended), grill 3–4 minutes per side, turning once, until an instant-read thermometer reads 125–130°F (51–54°C). For medium, 4–5 minutes per side (135°F / 57°C). Avoid overcooking skirt steak; it is best served rare to medium.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute.

Slice

Using a sharp knife, slice the steak thinly across the grain into 1/4-inch slices. Cutting across the fibers shortens them and yields tender bites. Arrange on a platter.

Prepare herbs and garlic

Finely chop the parsley and oregano (or measure dried). Mince the garlic finely so it distributes evenly in the sauce.

Combine

In a bowl, stir together 1 cup chopped parsley, 2 tbsp chopped oregano, 3 tsp minced garlic, 2 tbsp red wine vinegar, 1 tbsp lemon juice (optional), 1/4 tsp red pepper flakes, 3/4 tsp coarse kosher salt and 1/2 tsp black pepper.

Emulsify

Slowly whisk in 1/2 cup extra-virgin olive oil until the mixture is cohesive but still slightly loose. Taste and adjust seasoning — add more salt, vinegar or lemon juice to brighten if needed.

Rest and meld

Let the chimichurri sit at room temperature for at least 15–20 minutes before serving to allow flavors to marry. It can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.

Spoon chimichurri over the sliced steak or serve alongside in a small bowl for guests to add as desired. Garnish with chopped cilantro if using and serve with lime wedges for squeezing over the meat.

Serve immediately while steak is warm. Leftover steak can be chilled and kept up to 3 days; store chimichurri separately for best texture and flavor.