Churrasco with Chimichurri

Sliced churrasco served with a bowl of chimichurri sauce.

This churrasco recipe is marinated skirt steak that is grilled to tender perfection, then topped with a fresh and flavorful chimichurri sauce. An easy dinner option that's quick enough for a busy weeknight, but elegant enough to serve to company.

Course Main

Cuisine South American

Prep Time 25

Cook Time 15

Marinating Time 1

Total Time 1 40

Servings

Calories 466kcal

Author Sara Welch

Ingredients

For the churrasco

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 pepper
1 teaspoon dried oregano
2 pounds skirt steak

For the chimichurri sauce

2 tablespoons shallot minced
1 1/2 teaspoons garlic minced
1 tablespoon fresh red chili minced, such as jalapeno or fresno chili
2 tablespoons red wine vinegar
1/2 cup olive oil
1/3 cup fresh parsley leaves chopped
1/4 cup fresh cilantro leaves chopped
1/2 teaspoon dried oregano
salt and pepper to taste

Instructions

For the churrasco

Place the olive oil, orange juice, lime juice, lemon juice, garlic, salt, pepper and oregano in a large bowl. Whisk to combine.
Add the steak to the bowl and spoon the marinade over the top. Cover and marinate in the refrigerator for at least one hour, or up to 8 hours.
Remove the steak from the marinade, scraping off any larger pieces. Preheat the grill to medium high heat.
Place the meat on the grill. Cook for 4-5 minutes per side or until desired level of doneness is reached.
Let the meat rest for at least 5 minutes, then thinly slice against the grain.

For the chimichurri sauce

Place all the sauce ingredients in a small bowl. Stir until well combined.
Spoon the chimichurri sauce over the steak, then serve.

Video

Notes

I like to cook my steak to medium which means it's light pink in the center.
If you can't find a red chili pepper, feel free to substitute a green one instead.

Nutrition