Churrasco Steak Recipe

Rating 5.0
| 2
If you are looking for a flavorful, tender cut of meat, look no further than churrasco steak. This easy recipe is great grilled or seared in a cast iron.
Brunch
Latin
9
ingredients
5
steps
20
minutes
Having worked in both the culinary and hospitality industries, Chef Joy is an entrepreneur combining his creativity and service skills to provide memorable experiences for his clients. A graduate of Johnson & Wales University with a degree in the culinary arts, Chef Joy has worked as a sous chef, caterer, private chef and supervisor. Along his journey, he has fed everyone from restaurant patrons and private clients to summer campers and seniors. And now, he's eager show his skills in your kitchen.

Ingredients

Servings:
4
1 lb
skirt steak
2 tblsp
minced garlic
1/4 cup(s)
chopped onions
3 tblsp
chopped cilantro
3/4 cup(s)
olive oil
1/2 cup(s)
red wine vinegar
2 tblsp
peppercorns
1/4 cup(s)
salt
1
batch of chimichurri, see notes for recipe

Directions 5 steps | 20 Minutes

Step 1

Prepare the 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.

Step 2

Prepare the 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. 

Step 3

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. 

Step 4

Preheat the grill to a temperature of about 400°F. While the grill is heating, remove the 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.)

Step 5

Remove from heat and let rest for about two minutes. Slice and serve paired with cilantro chimichurri. Enjoy!


Notes:

  1. This recipe pairs perfectly with this fresh and zesty cilantro chimichurri
  2. The steaks can also be cooked on the stovetop. Use a cast iron pan and follow the same steps from steps 5-7.
  3. I recommend cooking the steaks to no higher than medium-rare for the most tender steaks.

 

 

 

 

 

Nutrition Per Serving
View All
CALORIES
604
FAT
55.1 g
PROTEIN
23.5 g
CARBS
4.7 g

FOOD FOR THOUGHT?

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2 Comments
2 Comments
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Chrystal G.

Chrystal

31 Jul 2022

A household favorite!

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Sam N.

Sam

25 Jul 2022

Great recipe for currasco steak. The only thing I would do differently in the video is to make the steak juicier.

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