Churrasco Recipe

Tenderize and Marinate

Pat the skirt steak dry with paper towels. Place on a cutting board and, if the grain is very coarse, lightly score across the grain with shallow diagonal cuts (this helps marinade penetration). In a small bowl combine 2 tbsp olive oil, minced garlic, lime juice, 2 tsp kosher salt and 1 tsp black pepper. Rub the mixture over both sides of the steak. Cover and refrigerate for 30 minutes to 2 hours (30 minutes if short on time, up to 2 hours for more flavor).

Bring to Room Temperature

Remove the steak from the refrigerator 30 minutes before grilling so it comes closer to room temperature for even cooking.

Grill Steak

Preheat grill to high heat (450–550°F / 230–290°C). Oil the grill grates lightly. Place the skirt steak directly over the hottest part of the grill. For medium-rare cook about 3–4 minutes per side (skirt steak is thin — total 6–8 minutes). For medium cook 4–5 minutes per side. Avoid overcooking. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Let the steak develop a good dark sear but watch flare-ups from fat dripping. Transfer to a cutting board and tent loosely with foil; rest for 8–10 minutes before slicing.

Slice

To serve, slice the steak thinly against the grain at a 45-degree angle into 1/4-inch slices. Slicing against the grain shortens muscle fibers and yields a tender bite.

Par-cook potatoes so they finish on the grill and are tender inside. Place potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a simmer and cook until just tender when pierced with a fork, about 10–12 minutes depending on size. Drain and let steam dry for a minute.

Toss the hot potatoes with 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Preheat grill to medium (400–450°F / 200–230°C) or use a cooler zone if grilling steak at high heat simultaneously. Place potatoes cut-side down directly on the grates or in a grill pan. Grill until golden and crisp, about 4–6 minutes per side, turning to char evenly. Remove and keep warm.

Toss the quartered red pepper, halved zucchini and onion wedges with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper to coat evenly.

Grill vegetables over medium-high heat until they are tender and charred in spots: peppers 6–8 minutes, zucchini 4–5 minutes per side, onions 6–8 minutes, turning as needed. If grilling alongside the steak, move vegetables to a cooler zone if they begin to char too quickly. Transfer to a platter and keep warm.

Make chimichurri while the steak rests. Finely chop the parsley and oregano (or pulse in a food processor for a few short pulses to keep texture chunky). Mince or smash the garlic finely. In a bowl combine chopped parsley, oregano, garlic, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/2 cup olive oil, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt and 1/4 tsp black pepper. Stir to combine and taste — adjust salt, acid or oil to preference. Let sit at room temperature for 10–15 minutes to allow flavors to marry. (Can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving.)

Arrange sliced skirt steak on a platter alongside grilled potatoes and vegetables. Spoon chimichurri over the steak (or serve on the side) and garnish with lime wedges for squeezing. Serve immediately.