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Grilled Churrasco Steak with Cilantro Chimuchurri Sauce

There are so many things to love about summer - outdoor concerts, frozen treats and seaside fun just to name a few. But nothing is more quintessentially summer than cooking and eating outdoors. It's casual, relaxed and, most importantly, delicioso! As we bid farewell to summer, the easiest way to celebrate what's left of the season is to fire up the grill.

When my familia gathers around the grill, it’s all about the churrasco, or grilled skirt steak. Cooked properly, skirt steak is tender and incredibly juicy. The key to perfectly grilled skirt steak is to first not trim all its fat, as it is necessary for both flavor and moisture. Also essential is the amount of time it spends on the grill. The longer skirt steak cooks, the tougher it will be. It’s a thin cut of meat; so on a hot grill, six minutes per side is enough to cook it through medium. Some consider the slicing of skirt steak the most crucial step. It should always be sliced against the grain, as it has long muscle fibers that can become incredibly chewy if not sliced properly.

Churrasco is perfectly delicious on its own. But my favorite part of eating it has more to do with its accompanying sauce, which is usually a chimichurri. Traditionally this sauce is made with a base of parsley but substituting it with cilantro makes this chimichurri extra special. The sauce’s tangy bite is so delicious that you are going to want to put it on everything you eat. Pairing it with the char of the churrasco may make you want to even venture into a winter grilling experiment.

Grilled Churrasco Steak with Cilantro Chimuchurri Sauce

Cilantro Chimuchurri Sauce

  • 2 cups cilantro, roughly chopped
  • 3 garlic cloves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pinches red pepper flakes
  • 3 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil

Grilled Churrasco Steak

  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons worcestershire sauce
  • ¼ cup extra virgin olive oil
  • 2 pounds skirt steak, cut into 4 equal sized pieces

Click here for the full recipe.

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