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We first made this recipe to recreate the churrasco steak with chimichurri we had at a Cuban restaurant, and once you’ve tried this classic combo, you’ll understand why this has become our favorite grilling recipe.
Skirt steak with chimichurri is most often associated with Argentine cooking, but the tangy citrus marinade we use for depth of flavor and tenderness in this recipe leans more toward the Cuban version. Our chimichurri sauce is a bold, fresh-flavored blend of herbs and garlic that we’ve fine-tuned to pair with the rich flavor of this cut of beef.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SKIRT STEAK: There are two cuts of skirt steak: inside and outside. The outside cut is what you want for churrasco. It’s longer, narrower, and more tender than the wider, chewier inside cut. If you can’t find it, flank steak is a workable substitute.
CITRUS JUICES: A mix of fresh orange and lime juice not only adds flavor, but the acidity helps tenderize the meat. Lemon juice can be used in place of lime, though it’ll alter the flavor slightly.
WORCESTERSHIRE: Worcestershire sauce adds savory, umami depth to the marinade. Soy sauce is an okay swap, but expect a slightly different flavor.
CHIMICHURRI SAUCE (for serving): This bold, fresh-flavored blend of garlic, parsley, cilantro and olive oil is what makes this dish shine. You could skip it, but don’t – it’s so much better with it. Our recipe for homemade chimichurri comes together in the time it takes for the steak reach room temperature after marinating. Store-bought is fine, too, if you have a favorite brand.
Overview
How to Make Grilled Skirt Steak (Churrasco) with Chimichurri Sauce
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by whisking up a marinade for the steak with citrus juices, olive oil, Worcestershire, and a few spices. The steak should marinate for at least two hours to boost the flavor and ensure tenderness. You’ll want to turn it once midway through that time.
Once the steak has marinated, remove it from the fridge and let it come to room temperature while you preheat your grill and make the homemade chimichurri.
Once the grill is good and hot, lightly oil the grates and add the steak. The grilling time for skirt steak is very short, so keep a close eye and have a thermometer handy.
Always let the steak rest before slicing so it retains all its delicious juices. Once rested, slice the steak thinly across the grain and spoon the chimichurri over the top. Serve the remaining sauce at the table.
Serving Suggestions
If you want a Cuban-style meal, pair your churrasco steak with roasted sweet plantains (maduros) and a side of black beans and rice. Our preference is to swap the rice for roasted baby potatoes and bell peppers, and add some pickled red onions for a nice pop of acidity.
More Grilled Dinners to Try
If you like the flavor-forward combo of grilled meats and zesty sauces, here are a few more recipes worth trying. Our Grilled Flat Iron Steak with Orange-Hoisin Sauce layers in sweet and savory Asian flavors, while Grilled Pork Tenderloin with Peach BBQ Sauce is a smoky combo of tender pork and a tangy peach-bourbon glaze. For seafood lovers, Grilled Swordfish with Lemon-Basil Butter is a simple but elegant option that always delivers.
Skirt Steak with Chimichurri
Ingredients
- 2 lbs skirt steak (outside cut), trimmed
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon Worcestershire sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Homemade Chimichurri Sauce, (or store-bought)
Instructions
Marinate the steak:
- At least 2 hours before serving, whisk the olive oil, Worcestershire sauce, lime juice, orange juice, garlic powder, onion powder, salt and pepper together in a small bowl.
- Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, turning to coat. Cover and refrigerate, turning once after about an hour.
- About 30 minutes before you're ready to grill, remove the steak from the refrigerator to bring it to room temperature.
- While the steak is coming to room temperature, prepare the Chimichurri Sauce.
Grill the steak:
- Preheat a gas or charcoal grill to medium-high heat (475 to 500°F). Lightly oil the grates.
- Grill the skirt steak for 2 minutes on the first side, then 2 to 3 minutes on the second side until the internal temperature reaches 125°F (medium rare).
- Transfer to a cutting board and let rest for 10 minutes. Slice thinly across the grain at a slight angle.
- Transfer the sliced steak to a serving platter, drizzle with chimichurri, and serve the remaining sauce on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the best steak I have ever tried!
chimichurri sauce is such a great sauce! I love it smothered on steak.