Churrasco-Style Skirt Steak with Chimichurri Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy skirt steak grilled over high heat Brazilian churrasco style, served with a vibrant parsley and garlic chimichurri sauce. This Brazilian-inspired beef recipe, ready in about 25 minutes, pairs skirt steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 10 min Serves 4 Brazilian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 pounds skirt steak dry and season both sides evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper.
  2. 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.
  3. 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.
  4. Step 4: Remove steak from grill and let rest for 10 minutes before slicing against the grain into thin strips.
  5. 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.
  6. Step 6: Serve the sliced steak topped generously with chimichurri sauce alongside grilled vegetables or rice.

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