Churrasco-Style Skirt Steak with Chimichurri Sauce
Juicy skirt steak grilled over high heat Brazilian churrasco style, served with a vibrant parsley and garlic chimichurri sauce. This brazilian-inspired beef ready in about 25 minutes blends pounds skirt steak, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds skirt steak
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 4 cloves garlic cloves
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1/3 cup olive oil (for chimichurri)
- 1/2 tsp salt (for chimichurri)
Instructions
- Step 1: Pat 1.5 pounds skirt steak dry and season both sides evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper.
- Step 2: Preheat grill or grill pan to high heat (about 500°F). Brush the steak lightly with 2 tablespoons olive oil to prevent sticking.
- Step 3: Grill the skirt steak for 3-4 minutes per side for medium-rare, until a charred crust forms and the internal temperature reaches about 130°F.
- Step 4: Remove steak from grill and let rest for 10 minutes before slicing against the grain into thin strips.
- Step 5: Meanwhile, prepare chimichurri sauce by combining 1 cup packed fresh parsley leaves, 1/2 cup packed fresh cilantro leaves, 4 garlic cloves, 2 tablespoons red wine vinegar, 1/4 teaspoon red pepper flakes, 1/3 cup olive oil, and 1/2 teaspoon salt in a food processor. Pulse until finely chopped but still slightly textured.
- Step 6: Serve the sliced steak topped generously with chimichurri sauce alongside grilled vegetables or rice.
Equipment for this recipe
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Frequently asked questions
How long does Churrasco-Style Skirt Steak with Chimichurri Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Churrasco-Style Skirt Steak with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Churrasco-Style Skirt Steak with Chimichurri Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Churrasco-Style Skirt Steak with Chimichurri Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Churrasco-Style Skirt Steak with Chimichurri Sauce?
Brazilian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
