Oh, churrasco! There’s something about the smoky aroma of grilled meat that just makes everything feel right in the world. This easy recipe, paired with a zingy homemade chimichurri, will transport you straight to a vibrant street market, with flavors so bold they practically dance on your tongue. Who knew a simple marinade could evoke such wanderlust?
Steps
- Prepare the Chimichurri Sauce: Add parsley, cilantro, oregano, garlic, shallot, red pepper flakes, salt, red wine vinegar, and olive oil to a food processor. Pulse until the herbs and garlic are finely chopped. Let the sauce sit for an hour or overnight for the best flavor.
- Make the Mojo Marinade: Combine sour orange juice, olive oil, minced garlic, oregano, cumin, salt, and pepper in a bowl. Whisk the ingredients together until well blended.
- Marinate the Skirt Steak: Place skirt steak in a large bowl or zip-top bag and cover with the marinade. Ensure the steak is fully submerged and let it marinate for at least 30 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to high, around 450-500°F (232-260°C), ensuring the coals are hot and white if using charcoal. Oil the grates generously to prevent sticking.
- Grill the Steak: Pat the marinated steak dry, season with salt and pepper, and place it on the grill. Cook for 3-4 minutes on each side, aiming for medium-rare doneness with beautiful grill marks.
- Rest the Steak: Remove the steak from the grill and let it rest on a cutting board covered with foil for about 5 minutes. This helps retain the juices.
- Slice and Serve: Cut the steak against the grain into thin slices to ensure tenderness. Serve with chimichurri sauce drizzled on top, alongside your choice of sides.
Ingredients
- 2 lbs skirt steak (inner skirt preferred)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup sour orange juice (or mix 3:1 ratio orange juice to lime juice)
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/4 cup flat leaf parsley
- 1/4 cup fresh cilantro (optional)
- 1/4 cup fresh oregano
- 3 cloves garlic, peeled
- 1/2 small shallot, peeled
- 1 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
Nutritional Values
Calories: 1938 kcal | Carbohydrates: 18 g | Protein: 198 g | Fat: 120 g | Saturated Fat: 30 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 66 g | Trans Fat: 6 g | Cholesterol: 570 mg | Sodium: 7572 mg | Potassium: 3024 mg | Fiber: 6 g | Sugar: 1.8 g | Vitamin A: 1968 IU | Vitamin C: 24 mg | Calcium: 306 mg | Iron: 24 mg
FAQ
- What if I don’t have access to a grill?
- If you don’t have a grill, you can achieve similar results using a cast iron skillet or grill pan on the stovetop. Alternatively, cook the steak under a high broiler for a charred flavor.
- How can I prevent the steak from sticking to the grill?
- Start with a clean grill as any leftover residue can cause sticking. Lightly oil the grates with a paper towel using tongs, and ensure the steak is patted dry before seasoning. Make sure the grill is preheated to high heat for a good sear, and allow the steak to cook undisturbed until it naturally releases from the grill.
- Can I use a different cut of meat for churrasco?
- Yes, flank steak is a perfect substitute for skirt steak. It’s lean and tough like skirt steak and benefits from being cooked quickly to medium-rare.
- How should I slice the skirt steak for serving?
- To ensure tenderness, slice the steak thinly against the grain. This means cutting perpendicular to the muscle fibers, which breaks them into shorter pieces, making each bite more tender.
- How long should I marinate the skirt steak?
- Skirt steak should be marinated for at least 30 minutes to absorb the flavors but no more than 3-4 hours to avoid a mushy texture. Its loose muscle fibers make it very receptive to marinades.
Tips
- Marinate with Caution: Skirt steak absorbs marinades quickly due to its loose fibers. Limit marinade time to 15-30 minutes, up to 4 hours max, to avoid the meat becoming mushy.
- Chimichurri Preparation: Prepare chimichurri sauce in advance for enhanced flavor. It can be refrigerated for up to two weeks, allowing the flavors to meld beautifully over time.
- Proper Cutting Technique: Always slice the cooked steak against the grain to ensure tenderness. This means cutting perpendicular to the muscle fibers for the best texture.
- Grill Preparation: Ensure the grill is preheated to high heat before placing the steak on it. This helps achieve a good sear and prevents the steak from sticking to the grill.
Equipment
- Food Processor or Blender – Essential for making the chimichurri sauce.
- Grill Pan or Indoor Grill – Useful if you don’t have an outdoor grill.
- Tongs – Important for handling the steak on the grill.
- Grill Thermometer – To ensure the grill reaches the correct temperature.
- Whisk – For mixing the marinade ingredients effectively.
