Churrasco Steak
- 10m Prep Time
- 8m Cook Time
- 1h 8mReady In
Grilled skirt steak seasoned simply with salt and pepper, served with chimichurri sauce. A classic Latin American dish.
Ingredients
- trimmed skirt steak
- Kosher salt
- freshly ground black pepper
- Neutral oil
- 1 Chimichurri Sauce (opens in new tab)
- 1 cup Mojo (opens in new tab)
Nutrition (per serving, estimated)
Estimated based off 1 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2.55 mg
- Iron: 0.06 mg
- Magnesium: 0.98 mg
- Phosphorus: 0.91 mg
- Potassium: 7.64 mg
- Zinc: 0.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- trimmed skirt steak
- Kosher salt
- freshly ground black pepper
- Neutral oil
- 1 Chimichurri Sauce
- 1 cup Mojo
Let's Cook
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Step 1.
Season steak all over with salt and pepper.
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Step 2.
Put the steak in a bag in the refrigerator for 8-24 hours with the Mojo
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Step 3.
To grill the steak: Open bottom vent of a charcoal grill completely. Light chimney starter filled with charcoal briquettes (6 quarts). Once top coals are partially covered with ash, pour into a steeply banked pile against 1 side of the grill; set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, turn all burners of a gas grill to high, cover, and heat grill until hot (500°F; 260°C), about 15 minutes. Clean and oil grill grate.
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Step 4.
Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chimichurri for the last minute of cooking.
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Step 5.
Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.
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Step 6.
To cook on a plancha or in a skillet: In a large cast iron skillet or on a large plancha or cast iron griddle, heat 2 tablespoons oil (30ml) over high heat until lightly smoking. Add steaks in a single layer and cook, turning frequently, until well browned on both sides and center of steak registers 110 to 115°F for medium-rare or 115 to 120°F for medium, 6 to 8 minutes; brush steaks all over with a small amount of chimichurri for the last minute of cooking. (If you own a cooking or grilling weight, you can use it to press down on the meat and improve the sear.)
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Step 7.
Transfer steaks to a large plate and allow to rest in a warm place for 10 minutes.
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Step 8.
Cut steaks crosswise into 5- or 6-inch sections, then slice thinly against the grain and serve with chimichurri sauce spooned on top.