Churrasco steak deserves a place in any steak lover’s hall of fame. It’s packed with flavor, affordable, and cooks quickly, making it ideal for feeding a crowd. The key to great churrasco is the grilling technique and a bright, herb-forward chimichurri—though you can use your favorite marinade if you prefer.
Below I’ll walk you through how to grill churrasco steak using a chimichurri-based marinade and share practical tips so your skirt steak turns out tender, juicy, and beautifully charred.
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What Is the Difference Between Churrasco and Skirt Steak?
“Churrasco” refers to a grilling technique popular in Portugal, Spain, and across South America: thin cuts of meat grilled quickly over an open flame, typically served with chimichurri sauce (green or red). It’s a cooking style, not a cut of meat.
Skirt steak, by contrast, is a specific cut from the plate section of the cow. Skirt steak lends itself beautifully to the churrasco technique because it’s thin and flavorful. Other cuts such as flank steak or picanha can also be used with churrasco-style grilling.
There are two types of skirt steak: inside and outside skirt. Both work well for churrasco, though outside skirt is often preferred for its robust grain and texture.
How Long Should You Cook Skirt Steak on the Grill?
Skirt steak cooks exceptionally fast on a properly preheated grill. Plan on about 2 minutes per side for most cuts; thicker pieces might need up to 3 minutes per side. Because skirt steak is thin, it’s best served medium-rare for optimal tenderness and juiciness.
How Do You Keep Skirt Steak From Getting Chewy?
Skirt steak can become chewy if overcooked or sliced incorrectly. Avoid chewiness with two simple practices:
- Cook to the proper internal temperature. Aim for medium-rare (about 128°F / 53°C). A fast, accurate instant-read thermometer is helpful to hit this target without overcooking.
- Slice against the grain. Identify the direction of the muscle fibers and cut across them into thin slices. This shortens the muscle fibers in each bite and produces a more tender mouthfeel. If you plan to serve the steak in strips for tacos, cut long strips across the grain first, then trim into bite-sized pieces if desired.
Can Churrasco Steak Be Cooked On The Stove?
Traditional churrasco is grilled over open flame, so the authentic result comes from direct heat. That said, you can approximate the char at home without a grill by using a heavy flat surface griddle or cast-iron pan over very high heat. A ridged grill pan won’t deliver as uniform a char as a flat griddle or a hot outdoor grill, so choose a heavy, flat surface if you’re cooking indoors.
Five Tips For The Perfect Churrasco Steak
1. Marinade: Skirt steak is porous and benefits from a flavorful marinade. A bright chimichurri—made with parsley, garlic, vinegar, and oil—works exceptionally well, adding herbaceous depth without overpowering the beef.
2. Steak Temperature: Unlike thicker steaks, skirt steak should go straight from the refrigerator to a screaming-hot grill. Because it’s thin, letting it come completely to room temperature can cause it to overcook before it gets a good char.
3. Flipping: One flip is sufficient. Grill one side until it develops a deep char, then flip once to finish the other side.
4. Grill Temperature: Preheat the grill until it’s very hot. A hot grate yields a fast sear and the characteristic crust of churrasco.
5. Meat Preparation: Trim any excess silver skin before cooking, or ask your butcher to do it. Removing that tough connective tissue helps the steak remain tender.
How To Make Churrasco Steak
Prep Time: 15 mins | Cook Time: 5 mins | Serves: 4
Ingredients
4 lbs outside skirt steak, trimmed
2 cups authentic chimichurri sauce, divided
1 cup red chimichurri sauce
Kosher salt and freshly ground black pepper, to taste
Step 1: Place the skirt steaks in a shallow dish or a zip-top bag and coat with one cup of the authentic chimichurri. Cover and refrigerate for 2–4 hours to let the flavors penetrate.
Step 2: Preheat your grill to high heat. Shake off any excess marinade and place the steaks over direct heat. Grill 2–3 minutes per side, depending on thickness, until a deep char forms.
Step 3: Remove the steaks from the grill when they reach your desired internal temperature—the recommended target is medium-rare. Allow the meat to rest briefly so juices redistribute.
Step 4: Let the steaks rest for about three minutes, then slice thinly against the grain. Serve immediately with the remaining authentic chimichurri and a spoonful of red chimichurri for a touch of heat and acidity. Season with kosher salt and black pepper to taste.
Churrasco Steak
Ingredients
- 4 lbs outside skirt steak, trimmed
- 2 cups authentic chimichurri sauce, divided
- 1 cup red chimichurri sauce
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place the skirt steaks in a shallow dish and coat with one cup of authentic chimichurri. Cover and refrigerate for 2–4 hours.
- Preheat the grill to high heat. Shake off excess marinade and grill steaks over direct heat for 2–3 minutes per side until a deep char forms.
- Remove from grill when desired internal temperature is reached; medium-rare is recommended.
- Rest steaks for three minutes, then slice thinly against the grain. Serve hot with remaining chimichurri sauces and season as desired.