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churrasco skirt steak recipe

Churrasco skirt steak recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Marination 30 minutes
Course: Main Course
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 2 lbs skirt steak (or hanger steak / butterflied short ribs)
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 cup citrus mojo marinade optional
For the Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped
  • 3-4 cloves garlic cloves, minced
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1/2 tsp dried oregano
  • Red pepper flakes to taste
  • salt to taste

Equipment

  • 1 Cast Iron Skillet For high-heat cooking
  • 1  Cutting board  To cut steak after resting
  • 1 Chef knife  For slicing against the grain
  • 1 Tongs  For flipping often
  • 1 Shallow dish  For marinating
  • 1 Small spoon or brush  For adding chimichurri

Method
 

Step 1
  1. Cut the steak into 5–6 inch pieces. Season generously with salt and black pepper. Marinate with mojo marinade for about 30 mins
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Step 2
  1. Heat a grill or heavy cast-iron skillet over high heat until very hot and lightly smoking.
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Step 3
  1. 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.
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Step 4
  1. During the final minute of cooking, brush a small amount of chimichurri over the steak to warm the herbs without burning them.
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Step 5
  1. Remove steak from heat and let rest for 5 minutes. Slice thinly against the grain.
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Step 6
  1. Spoon extra chimichurri over the sliced steak and serve immediately.
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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