Churrasco with Chimichurri
Churrasco with chimichurri is a flavorful and vibrant dish that brings bold, smoky flavors to your dinner table. The marinated skirt steak, grilled to juicy perfection, pairs perfectly with a zesty, herb-packed chimichurri sauce.
This recipe is ideal for busy weeknights when you crave something quick yet impressive. The combination of citrus and garlic in the marinade tenderizes the meat, creating a perfect balance of taste.
Whether you’re cooking for family or entertaining guests, churrasco with chimichurri delivers a mouthwatering experience. The fresh, spicy chimichurri sauce elevates each bite, making it a dish that’s both satisfying and memorable.
Churrasco with Chimichurri: Ingredients
For the churrasco, the combination of olive oil, citrus juices, and garlic creates a vibrant marinade that tenderizes the skirt steak while infusing it with a zesty, aromatic flavor. The oregano adds depth, balancing the sharpness of the citrus.
The chimichurri sauce brings a fresh, herbaceous kick to the dish. Fresh parsley and cilantro provide a fragrant, green brightness, while the shallot and garlic offer subtle savory notes. A touch of red chili delivers the perfect level of heat, rounding out the sauce’s complexity.
Recipe Tips
- Marinate for Maximum Flavor
While you can marinate the skirt steak for just an hour, for the best results, allow it to sit in the marinade for 4-8 hours. This will help the flavors penetrate the meat deeply, ensuring that every bite is tender and full of zest. For a smoother texture, you can even marinate overnight in the fridge. - Grill to Perfection
When grilling the skirt steak, make sure to cook it over medium-high heat to achieve a perfect sear without overcooking. Skirt steak is best when cooked to medium or medium-rare, as it’s more tender and juicy at these levels. Remember to let the steak rest for at least 5 minutes after grilling to allow the juices to redistribute. - Customize the Chimichurri
Chimichurri is highly customizable! Adjust the heat level by adding more or less chili, depending on your preference. For a more robust flavor, experiment with extra garlic or a dash of smoked paprika for added depth. Fresh herbs like thyme or mint can also make an interesting twist on the traditional recipe.
What to Serve with Churrasco
- Grilled Vegetables
Pair this flavorful churrasco with a medley of grilled vegetables such as bell peppers, zucchini, and asparagus. The smokiness of the grilled veggies complements the richness of the skirt steak, while the slight char adds a satisfying depth of flavor that balances the fresh zing of the chimichurri sauce. - Rice or Quinoa
A side of cilantro-lime rice or fluffy quinoa makes an excellent pairing with churrasco. Both options are light and subtly flavorful, providing a perfect backdrop to the bold, tangy steak. The grains also absorb the chimichurri sauce wonderfully, adding even more layers of flavor to each bite. - Simple Salad
A refreshing side salad with mixed greens, cherry tomatoes, and a light vinaigrette will help cut through the richness of the churrasco. Consider adding avocado slices or a sprinkle of feta for extra creaminess and texture. The acidity of the salad dressing will complement the citrus notes in the steak marinade.
FAQ
1. Can I use a different cut of steak for this recipe?
Yes, while skirt steak is traditional for churrasco due to its tenderness and flavor, you can also use flank steak, hanger steak, or even ribeye. Just adjust the cooking time according to the thickness of the cut.
2. How spicy is the chimichurri sauce?
The level of spice in the chimichurri depends on the type and amount of chili pepper used. For a milder sauce, you can reduce the amount of chili or opt for a milder variety. Adjust to your preferred spice tolerance.
3. Can I make the chimichurri sauce ahead of time?
Yes, chimichurri sauce can be made ahead of time. In fact, allowing it to sit for a few hours or even overnight will help the flavors meld together for an even more delicious outcome.
4. How do I store leftover churrasco?
Store any leftover churrasco in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the grilled steak for up to 3 months. Be sure to reheat the steak gently to preserve its tenderness.
Churrasco with Chimichurri
Ingredients
- For the Churrasco:
- 2 pounds skirt steak
- 1/2 cup olive oil
- 1/3 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1 tablespoon garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- For the Chimichurri Sauce:
- 1/2 cup olive oil
- 2 tablespoons shallot minced
- 1 1/2 teaspoons garlic minced
- 1 tablespoon fresh red chili finely minced (such as jalapeno or Fresno chili)
- 1/3 cup fresh parsley leaves chopped
- 1/4 cup fresh cilantro leaves chopped
- 1/2 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- For the Churrasco:
- In a large mixing bowl, combine the olive oil, orange juice, lime juice, lemon juice, minced garlic, salt, pepper, and oregano. Whisk together until the ingredients are well incorporated.
- Add the skirt steak to the bowl, ensuring that the marinade fully covers the meat. Cover and refrigerate for at least one hour, or up to eight hours for a more intense flavor infusion.
- Once marinated, remove the steak from the bowl, discarding any large pieces of marinade. Preheat the grill to medium-high heat.
- Place the steak on the grill and cook for approximately 4-5 minutes per side, or until the steak reaches your desired level of doneness.
- After grilling, allow the steak to rest for a minimum of 5 minutes. Slice it thinly against the grain before serving.
- For the Chimichurri Sauce:
- In a small bowl, combine the shallot, minced garlic, red chili, parsley, cilantro, oregano, red wine vinegar, and olive oil. Stir until all ingredients are thoroughly mixed.
- Season with salt and pepper to taste, then drizzle the chimichurri sauce over the sliced churrasco before serving.
