Cuban-Style Churrasco with Chimichurri Sauce
I LOVE churrasco. It’s one of my favorite ways to enjoy steak. Growing up in a Cuban family, we often made ropa vieja or palomilla steaks with onions.
On Summer nights, however, my uncle would fire up the grill and cook these mojo marinated skirt steaks for the family. It’s one of my favorite childhood memories.
Enjoy churrasco, sliced up as an appetizer, snack, or as a full meal with a homemade chimichurri sauce and a side of fluffy white rice with crispy tostones. It’s the best!
When you’re done making this recipe, make another one of my Cuban-style dinner recipes!
What is Churrasco?
The word churrasco is actually a Latin American term used to describe grilled skirt steak under an open flame. It’s a long flat cut of skirt steak (not flank) that is marinated until tender and grilled to juicy perfection.
This juicy steak is grilled in 10 minutes after marinating making it the perfect weeknight dinner!
Ingredients You’ll Need
- Skirt steak. There are different variations of this recipe depending on where you’re from however the common denominator is that skirt steak is the best cut of meat for churrasco.
- Mojo marinade. Skirt steak is pretty flexible in terms of marinades. While you can even omit marinades altogether, there is nothing more delicious than a citrus-garlicky marinade like Cuban mojo criollo. That’s what we’re working with today!
- Salt + pepper. When it comes to churrasco, I like to keep it simple with just salt and pepper since it already has an intense beef flavor. It doesn’t need much else!
Difference Between Skirt Steak and Flank Steak
Although they are similar cuts, they are not the same. In my opinion, the best cut of beef for making churrasco steak is skirt steak (it’s juicier than flank steak!).
- Skirt steak comes from the diaphragm muscles of the cow while flank steak comes from the bottom abdominal area of the cow.
- Flank steak is also a bit thicker than skirt steak which is why I prefer braising with it, like when I make my Cuban ropa vieja. Yum!
Marinating Time
Depending on the cut of meat, I’d recommend at least 1 hour but no more than 3-4 hours.
For this churrasco recipe, you should marinate it in citrus mojo marinade for no more than 2 hours or the texture will change. Tougher cuts of meat may need longer marinating times.
How To Make Churrasco Steak
- Marinate the steaks. Place the steaks in a large baking dish. Pour the mojo marinade on top then season with salt and pepper to taste. Cover the dish with plastic wrap and marinate the steaks for 20 minutes or up to 2 hours. The longer, the better!
- Time to grill! Grill the steaks on the stove in a cast-iron skillet or on a grill, at medium-high heat, for 5-6 minutes or until desired doneness.
- Let the steaks rest. Transfer steaks to a plate to rest for 5 minutes before slicing and serving. This allows all those delicious juices to stay intact before slicing.
Recommended For This Recipe
Difference Between Using A Charcoal Grill and Gas Grill
You can use a gas grill instead of a charcoal grill to cook churrasco steak, and while there will be some differences, it may not necessarily negatively affect the flavor. Here are some slight differences.
- Charcoal Grill. Cooking churrasco steak on a charcoal grill results in a distinct smoky flavor and a slightly charred, earthy taste to the meat. The natural fats and juices from the steak dripping onto the hot charcoal can create flavorful smoke that enhances the overall taste.
- Gas Grill: Gas grills use propane for cooking, and they don’t produce the same smoky flavor as charcoal grills. However, they do offer a quicker start and precise temperature control, which can be an advantage for cooking churrasco steak, and are also typically easier to clean.
The choice between the two grilling methods depends on your personal preferences and what you value most in your grilling experience.
Recipe Variations
- Make my Basil Chimichurri Sauce. If you want to shake things up, make my chimichurri sauce with basil instead of the traditional parsley and cilantro.
- Steak Skewers: Cut the steak into bite-sized pieces, marinate, and then skewer with vegetables before grilling. Serve with chimichurri sauce or cilantro garlic sauce for dipping.
- Churrasco Steak Salad: Slice the churrasco steak and place it on a bed of mixed greens or throw it into an avocado salad with onions.
Storage Tips
- Room Temperature: It’s not recommended to store cooked steak with chimichurri sauce at room temperature for extended periods due to the risk of bacterial growth. If left out for no more than 2 hours, cover it and keep it in a cool area.
- Refrigeration: Store leftover churrasco steak and chimichurri sauce separately in airtight containers in the refrigerator. The steak can last for 3-4 days, while the chimichurri sauce can stay fresh for up to a week.
- Freezer: If you want to freeze the dish, it’s best to freeze the cooked steak without the chimichurri sauce. Wrap the steak tightly in plastic wrap and aluminum foil, or use a freezer bag, and label it with the date. The steak can be stored in the freezer for up to 2-3 months. Prepare fresh chimichurri sauce when you’re ready to serve.
Cuban-Style Churrasco with Homemade Chimichurri Sauce
Ingredients
- 2 lbs skirt steak, cut in 4 steaks
- 1 cup mojo marinade
- Salt + pepper to taste
- Chimichurri Sauce
Instructions
- Place the steaks in a large baking dish. Pour the mojo marinade on top then season with salt and pepper to taste.
- Cover the dish with plastic wrap and marinate the steaks for 20 minutes or up to 2 hours in the fridge. The longer, the better!
- Grill or cook the steaks on the stove in a cast-iron skillet, on medium-high heat, for 5-6 minutes or until desired doneness. Transfer steaks to a plate to rest for 5 minutes. Serve with chimichurri sauce. Enjoy!
Which is preferred for this recipe, inside skirt or outside skirt steak?
Outside skirt steak is way more tender and flavorful for churrasco!
Delicious