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Churrasco with Chimichurri

This churrasco dish features marinated skirt steak that is grilled to a tender, juicy texture, then topped with a vibrant and zesty chimichurri sauce. It serves as a delightful option for a quick yet elegant meal, perfect for both a casual weeknight dinner and a special gathering.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 5 People
Course: meat recipe
Cuisine: American
Ingredients Method

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

Method
 

  1. For the Churrasco:
  2. 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.
  3. 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.
  4. Once marinated, remove the steak from the bowl, discarding any large pieces of marinade. Preheat the grill to medium-high heat.
  5. 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.
  6. After grilling, allow the steak to rest for a minimum of 5 minutes. Slice it thinly against the grain before serving.
  7. For the Chimichurri Sauce:
  8. 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.
  9. Season with salt and pepper to taste, then drizzle the chimichurri sauce over the sliced churrasco before serving.