Churrasco is a classic Latin American dish made with a long, flat cut of steak that’s marinated, cooked hot and fast, and served tender and juicy. The key to perfect churrasco is achieving a beautiful sear on the outside while keeping the inside tender. Topped with fresh chimichurri sauce, this recipe delivers a restaurant-worthy meal that’s easy enough to make at home.
This dish is a favorite in my household—my husband especially loves it, so I often prepare it for special occasions. The chimichurri can be made ahead of time, allowing the flavors to deepen, and I usually serve it with rice, black beans, tostones, and avocado for a complete and satisfying meal.
What Cut of Meat is Used for Churrasco?
Traditionally, skirt steak is the cut of choice for churrasco, though flank steak or hanger steak also work well. The word “churrasco” refers to any boneless cut of beef cooked over high heat and sliced into strips, so feel free to use what you have.
If you’re new to cooking steak, try ribeye or NY strip. Both cuts are more forgiving and remain tender even if slightly overcooked. Ribeye in particular is thick, juicy, and flavorful.
Churrasco vs. Carne Asada
Though similar, churrasco and carne asada have different cultural roots:
- Churrasco: A Portuguese word meaning barbecue or grilled meat, churrasco originated in Brazil and spread across Latin America and the Caribbean.
- Carne Asada: A Spanish term meaning grilled meat, carne asada comes from Mexico and is typically seasoned with spices like cumin, chili powder, or chipotle.
How to Cook Skirt Steak Perfectly
Because skirt steak is thin, it cooks quickly and can dry out if overdone. The best results come from cooking it hot and fast, to medium-rare or medium doneness.
- Marinate the Steak
Combine crushed garlic, spices, oil, lime juice, and vinegar in a large bowl or zip-top bag. Add the steak and marinate for at least 20 minutes (or up to overnight in the fridge). The longer it marinates, the more flavorful it will be. - Sear Over High Heat
Heat a cast-iron skillet or grill pan until very hot. Add oil, then cook the steak for about 3 minutes per side, or until a deep char forms.- Medium-rare: 130–135°F
- Medium: 135–140°F
- Rest and Slice
Remove the steak and let it rest 5–7 minutes. Slice thinly against the grain to maximize tenderness.
Chimichurri Sauce Recipe
Chimichurri is the perfect pairing for churrasco. Originating from Argentina and Uruguay, this zesty sauce is made with herbs, garlic, vinegar, and olive oil.
Ingredients:
- Parsley and cilantro (finely chopped)
- Shallot, Fresno pepper, and garlic
- Olive oil, red wine vinegar, lemon or lime juice and zest
- Oregano, salt, and black pepper
Mix everything together and let it sit for at least 15 minutes before serving. For extra depth, make it a day ahead.
Serving Suggestions
Churrasco with chimichurri is often served with:
- White rice and black beans
- Tostones (fried green plantains)
- Fresh avocado slices
- Roasted vegetables or mashed potatoes
This combination makes for a balanced and flavor-packed meal.
Final Thoughts
Churrasco skirt steak with chimichurri sauce is flavorful, juicy, and surprisingly simple to make at home. Whether for a weeknight dinner or a special occasion, it’s sure to impress. Remember to slice against the grain, serve with your favorite sides, and enjoy a true Latin American classic right at your table.