Cuisine: Latin American
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4-5
Welcome! Today I’m finally sharing my long, cozy take on a Churrasquito recipe—one that’s close to my heart for its simplicity and bold, unforgettable flavor.
I have some recipes that I always go back to whenever I feel like having huge amounts of flavor but not spending long hours in my kitchen. Churrasquito is one of them. Whenever I prepare it, I get to recall why simple ingredients when handled properly can make something indeed special.
It is that type of steak, which sizzles right through the pan, fills the kitchen with a garlicky, herby scent and makes people hover around to say, is it ready yet?
It is quick, daring, and does not fail me even when it comes to preparing a meal to the family or impressing unexpected guests.
I am Mayank , a chef who loves cooking for family and friends—and they always tell me I should be sharing my recipes online. That’s what inspired me to finally publish my recipe article on Google.
What Churrasquito Means to Me
Churrasquito is made at home with steak cut thin such as skirt. They are fast to prepare and absorb flavor very well, and this is what makes this recipe the best way to eat on a hectic day and I do not want to go hungry.
Why I Love Making This Recipe
This is the reason why this dish is repeated in my kitchen:
- It cooks in under 10 minutes
- The taste is strong and not excessive.
- It tastes restaurant-worthy with so minimum effort.
- It is so forgiving, even when you are not a connoisseur of steak.
- This is my go-to meal when I want something that is predictably good and well-liked by many people.
Ingredients I Always Use
| Amount | Unit | Ingredient | Notes |
|---|---|---|---|
| 2 | lbs | Skirt steak | Or hanger steak, or butterflied boneless short rib |
| 1 | cup | Mojo marinade | Optional, but excellent with citrus and garlic |
| To taste | — | Kosher salt | Season generously |
| To taste | — | Freshly ground black pepper | Season evenly |
| 1 | batch | Chimichurri sauce | Homemade preferred |
How I Make Churrasquito (Step by Step)
Step 1: Prep the Steak
I used the steak and sliced it into small manageable portions and generously salted and peppered it. In case I have time, I marinate it in citrus-garlic 30 or so minutes. I do not keep the meat more than two hours in the marinade–too much acid will cause it to be mushy.
Step 2: I Heat Everything Until It’s Smoking Hot
I cook on high whether I am cooking on my grill or with my cast-iron skillet. This step matters. It is a hot surface that makes churrasquito a typical character of its flavor and holds the juices in place.
When the pan is not sizzling, I wait.
Step 3:I Cook and Flip Often
When the steak goes down, I turn it over after every minute or so. This comes as a surprise to people, but with thin cuts, it is always flipped to ensure that the steak is cooked evenly and juicy.
In the case of medium-rare, a total of 6-8 minutes is ideal.
Step 4: I Add Chimichurri at the End
During the final minute of cooking, I apply a small amount of chimichurri on the steak. I do not do this beforehand since I do not want the herbs or garlic to be burnt. This is the last ingredient that gives unbelievable smell and freshness.
Step 5: I Let It Rest (Always)
The steak was cooked, and after the cooking, I allowed it to rest after five minutes. then I cut it parallel to the grain–this we can not spare otherwise we shall have tender bites.
I serve with additional chimichurri poured liberally on top.
Things I’ve Learned Along the Way
It requires high heat–low heat spoils this dish.
It makes a difference to have the steak resting.
Chimichurri is even better when pre-prepared.
A slice across the grain of the steak makes it a great steak.
It is these little things that make a good steak an average steak that people will recall.
How I Like to Serve It
Occasionally I would just have a simple grilled vegetables or a fresh salad. On other occasions, I use the leftovers to make steak sandwiches or sprinkle the leftovers on greens to have a quick meal. The recipe is versatile and this is one of its appeals.
Storing Leftovers
And whatever remains of steak (rare, but occurs):
- I keep it in the fridge and can last up to 3 4 days.
- It can be frozen up to two months.
- Chimichurri is refrigerated approximately a week.
Such a recipe of churrasquito is one of those recipes that makes one realize that you do not have to be a complicated cook to make good dishes—you just have to be confident and well-technique. Whenever I prepare it, I get reminded of why I like cooking to begin with.
When you want to cook steak quickly, which is tasting and that is sure to impress, this recipe should at least be added on your list.
Churrasquito Steak with Chimichurri
Ingredients
Equipment
Method
- Step 1: Cut the steak into 5–6 inch pieces. Season generously with salt and black pepper. Marinate with mojo marinade for about 30 mins
- Step 2: Heat a grill or heavy cast-iron skillet over high heat until very hot and lightly smoking.
- Step 3: Place the steak on the hot surface. Flip every 60 seconds to ensure even cooking.Cook for 6–8 minutes total for medium-rare, adjusting time for desired doneness.
- Step 4: During the final minute of cooking, brush a small amount of chimichurri over the steak to warm the herbs without burning them.
- Step 5: Remove steak from heat and let rest for 5 minutes. Slice thinly against the grain.
- Step 6: Spoon extra chimichurri over the sliced steak and serve immediately.
Notes
Chef’s Tips
- High heat is essential for a flavorful sear.
- Resting the steak keeps it juicy.
- Always slice against the grain for maximum tenderness.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze cooked steak for up to 3 months