Churrasco with Chimichurri

About This Recipe

Churrasco refers to thin-cut beef grilled at high heat — quicker and more accessible than a full asado, but no less delicious. The word is used across South America and Brazil but in Argentina denotes specifically this fast-grilled, butterflied or thin-cut preparation. Its inseparable companion is chimichurri, the bright, herb-forward, garlicky sauce of Argentine origin that serves as both marinade and table condiment. The combination is arguably the most perfectly matched meat and sauce pairing in world cuisine — the rich, charred beef and the acidic, herby green sauce in perfect counterpoint.

Ingredients

Serves 4

• 700 gskirt steak or flank steak (churrasco cut)(about 1 cm thick)
• 1 tspcoarse sea salt
• 0.5 tspblack pepper
• 1 tbspolive oil
• 1 large bunchfresh flat-leaf parsley(about 40g, finely chopped)
• 4 clovesgarlic(minced)
• 1 smallred chilli(finely chopped, or 0.5 tsp chilli flakes)
• 2 tbspfresh oregano(finely chopped (or 1 tsp dried))
• 80 mlextra virgin olive oil(for chimichurri)
• 3 tbspred wine vinegar
• 1 tspsalt(for chimichurri)
• 0.5 tspblack pepper(for chimichurri)

Instructions

1. 1

   Make the chimichurri

   Combine chopped parsley, garlic, chilli, and oregano in a bowl. Stir in red wine vinegar and olive oil. Season with salt and pepper. Let the sauce rest at room temperature for at least 30 minutes before serving — the flavours intensify as they meld. Chimichurri is best made the same day but improves after an hour.

   Chop by hand rather than using a blender — chimichurri should have texture, not be a smooth puree.

2. 2

   Prepare and season the steak

   If the skirt steak is thicker than 1.5 cm, butterfly it by slicing horizontally to open it into an even, thin slab. Pat dry and rub all over with olive oil, salt, and black pepper. Rest at room temperature for 20 minutes before grilling.

3. 3

   Grill on maximum heat

   Heat a grill or heavy cast-iron pan to its maximum temperature — it must be screaming hot before the steak goes on. Grill the churrasco for 3–4 minutes per side for medium-rare, turning once. The high heat creates char and crust while keeping the interior pink and juicy.

   Do not move the steak for the first 2 minutes — it needs full contact with the hot surface to form a proper crust.

4. 4

   Rest and slice

   Transfer the steak to a cutting board and rest for 5 minutes. Slice thinly against the grain at a 45-degree angle — this is critical for skirt and flank steak, which are tough when sliced with the grain.

5. 5

   Serve immediately

   Fan the slices on a platter and spoon chimichurri generously over the top, with extra sauce on the side. Serve with crusty bread, a simple green salad, or grilled vegetables.

Variations

• •

  Churrasco chicken: Use butterflied chicken thighs instead of beef — grill 5–6 minutes per side.

• •

  Red chimichurri (chimichurri rojo): Add 1 tbsp sweet paprika and 1 roasted red pepper to the sauce for a richer, more complex version.

• •

  Churrasco al limón: Marinate the steak in lemon juice, garlic, and olive oil for 2 hours before grilling — a tangier, brighter result.

Storage

Grilled steak is best eaten immediately. Leftovers keep refrigerated for 3 days — use cold in sandwiches or salads rather than reheating, which dries it out. Chimichurri keeps in a sealed jar refrigerated for up to 1 week; the colour fades but the flavour deepens.

Frequently Asked Questions