Ingredients
Directions 5 steps | 20 Minutes
Prepare the churrasco skirt steak. If not already done, trim the skirt steak of excess fat and remove the silver skin. Divide the skirt steak into four-ounce portions.
Prepare the churrasco marinade. Use either an immersion blender or a food processor to blend the garlic, onions, cilantro, olive oil, red wine vinegar and peppercorns together until well blended.
Marinate the steaks. Place the steaks in a shallow bowl or roasting pan. Cover the steaks with the marinade. With a gloved hand, mix the steak and the marinade until each piece of steak is completely covered. Let the steaks marinate in the refrigerator for at least 30 minutes and no more than 24 hours.
Preheat the grill to a temperature of about 400°F. While the grill is heating, remove the churrasco skirt steaks from the refrigerator. Let the steaks warm up a little for better results. Once the grill is hot, place the steaks on the grill at an angle without crowding. Season the steaks with salt. Rotate to change the angle of the steaks after 1 minute. Let the steaks sear on each side for about 2 minutes. (See notes 2-3.)
Remove the churrasco steaks from the heat and let rest for about 2 minutes. Slice and serve paired with cilantro chimichurri. Enjoy!
Notes:
- This churrasco steak recipe pairs perfectly with this fresh and zesty cilantro chimichurri.
- The churrasco skirt steaks can also be cooked on the stovetop. Use a cast iron pan and follow the same steps from steps 5-7.
- I recommend cooking the churrasco steaks to no higher than medium-rare for the most tender steaks.
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