Authentic Churrasco with Homemade Chimichurri: Your Ultimate Grilled Steak Recipe

Embark on a culinary journey to South and Central America with this classic Churrasco with Chimichurri recipe. This isn’t just a meal; it’s a celebration of vibrant flavors and simple, honest cooking. Imagine perfectly cooked beef steak, whether pan-fried to a delightful char or grilled over an open flame, paired with a fresh, zesty, oil-and-parsley-based condiment. This comfort food classic is a showstopper for any barbecue, summer cookout, or simply a delicious weeknight dinner, promising a tender, juicy, and incredibly flavorful experience that’s surprisingly easy to achieve.

What Is Churrasco?

Churrasco is much more than just grilled steak; it’s a culinary tradition deeply ingrained in the culture of Latin American countries, particularly Brazil, Argentina, and Uruguay. The word “churrasco” itself is of Spanish and Portuguese origin, broadly referring to grilled meat or barbecue. While it can encompass a variety of meats and cuts, in the context of this recipe, it specifically refers to a grilled beef steak. Cuts like flank steak, skirt steak, or flat iron steak are ideal choices due to their rich flavor and ability to become wonderfully tender when cooked correctly. These cuts absorb seasonings well and cook relatively quickly, making them perfect for a flavorful, quick-cooking meal. The essence of churrasco lies in its simplicity – high-quality meat, seasoned well, and cooked over high heat, often a grill, to achieve a beautiful crust while keeping the interior juicy and tender. It’s a testament to the idea that sometimes, less is truly more.

What Is Chimichurri?

Chimichurri is a vibrant, uncooked herb sauce that serves as the perfect tangy, garlicky, and herbaceous counterpoint to rich grilled meats. Originating from Argentina and Uruguay, this bright green or sometimes reddish condiment is a staple in churrascarias (Brazilian steakhouse-style restaurants) and home kitchens alike. The traditional method for making chimichurri involves finely chopping all the ingredients by hand with a sharp knife and cutting board, rather than using a food processor or blender. This manual process is crucial as it preserves the texture and distinct flavors of each herb, preventing them from becoming a muddy paste. A classic chimichurri typically features a robust combination of fresh parsley, finely minced garlic, red wine vinegar, good quality olive oil, oregano, red pepper flakes (or fresh chilies), and seasoned with salt and freshly cracked black pepper. The acidity from the vinegar and the freshness of the herbs cut through the richness of the steak, elevating every bite. It’s not just a sauce; it’s an essential flavor component that defines the churrasco experience.

Why You’ll Love This Recipe

• Effortless Flavor, No Marinade Required: Forget long marinating times! This recipe proves that sometimes, the best flavors come from the simplest preparations. All you need is a generous seasoning of salt and freshly cracked black pepper to highlight the inherent deliciousness of good-quality skirt steak. The magic happens quickly, making it ideal for busy weeknights.
• Tender, Juicy, and Irresistibly Flavorful: Despite its simple approach, this churrasco is bursting with robust flavors. The high-heat cooking method creates a beautiful crust while locking in the juices, resulting in a steak that is remarkably tender and succulent. Paired with the zingy chimichurri, every bite is an explosion of taste.
• Quick and Easy Preparation: This dish is a testament to how easy gourmet flavors can be. With minimal fuss, you can transform a humble cut of beef into an extraordinary meal. The chimichurri comes together in minutes (though it benefits from resting), and the steak cooks in a matter of minutes on each side. It’s a truly uncomplicated recipe perfect for novice and experienced cooks alike.
• Healthy and Dietary-Friendly: For those following specific dietary plans, this churrasco with chimichurri is an excellent choice. It’s naturally low-carb and keto-friendly, providing a protein-packed meal without compromising on flavor or satisfaction. Enjoy a hearty, wholesome meal that fits your lifestyle.
• Versatile for Any Occasion: Whether you’re hosting a backyard barbecue, planning a casual weeknight dinner, or looking for a celebratory meal, this churrasco recipe fits the bill. Its vibrant presentation and delicious taste make it suitable for any gathering.

Ingredient Notes

To achieve the best possible churrasco and chimichurri, the quality of your ingredients truly matters. Here’s a closer look at what you’ll need and why:

Beef: For this authentic churrasco, I highly recommend using a lean cut like skirt steak or flank steak. These cuts are known for their strong beefy flavor and tenderness when cooked quickly over high heat and sliced against the grain. Skirt steak, in particular, has a beautiful marbling and thin structure that makes it perfect for a rapid cook, developing a fantastic crust. Ensure your steak is at least an inch thick for optimal results.

Parsley: Fresh flat-leaf (Italian) parsley is the traditional herb for chimichurri, providing a clean, vibrant, and slightly peppery flavor. While you *can* use cilantro for a different flavor profile, it will yield a condiment closer to a Mexican salsa verde than a classic chimichurri. Stick to fresh parsley for an authentic taste.

Olive Oil: The olive oil is arguably the most crucial ingredient in chimichurri, as it forms the base and carries all the other flavors. Opt for a really good quality extra virgin olive oil. Its fruity, sometimes peppery notes will shine through, contributing significantly to the overall depth and richness of the sauce. Avoid generic or low-quality oils, as they can leave an undesirable aftertaste.

Garlic: Fresh garlic is non-negotiable for chimichurri. Its pungent aroma and sharp flavor are central to the sauce’s character. Finely mincing the garlic ensures its flavor is evenly distributed without overpowering the other ingredients. Avoid pre-minced garlic for the freshest taste.

Salt and Pepper: These humble seasonings are essential for both the steak and the chimichurri. For the steak, generous seasoning with kosher salt and freshly cracked black pepper enhances its natural flavor and helps create that desirable crust. Kosher salt has a larger flake size that adheres well to the meat and dissolves nicely during cooking. For the chimichurri, adjust salt and pepper to taste, ensuring a balanced, savory profile.

Red Chilies: A touch of heat adds a wonderful dimension to chimichurri. I used African bird’s eye red chilies for a noticeable kick. However, the amount of chili is entirely up to your preference. If you prefer a milder sauce, feel free to deseed the chili or omit it entirely. For more heat, leave some seeds in or add an extra chili.

Red Wine Vinegar: This ingredient provides the essential tang and acidity that brightens the chimichurri and cuts through the richness of the beef. It also helps to preserve the freshness of the herbs. Use a good quality red wine vinegar for the best results.

Dried Oregano: While fresh herbs are king in chimichurri, dried oregano is traditionally used and adds a warm, earthy, and slightly peppery note that complements the fresh parsley beautifully. Rub it between your palms before adding to release its aromatic oils.

Step-By-Step Instructions for Perfect Churrasco with Chimichurri

Mastering this dish is easier than you think. Follow these detailed steps to achieve a perfectly cooked steak and a vibrant, flavorful chimichurri sauce. Remember to refer to the full recipe card below for precise measurements and additional details.

1. Prepare the Chimichurri Sauce: Begin by finely chopping your fresh parsley and red chilies (deseeded if you prefer less heat). Then, finely mince the fresh garlic cloves. Transfer all the chopped ingredients into a medium-sized bowl. Add the red wine vinegar, dried oregano, and gradually pour in the good quality olive oil. Stir everything together thoroughly until well combined. Season generously with salt and freshly cracked black pepper to taste. For the best flavor development, cover the bowl and let the chimichurri sit at room temperature for at least 1 hour, or even longer in the refrigerator (bring to room temperature before serving). This allows the flavors to meld beautifully.
2. Prepare the Steak: Take your skirt steak and pat it thoroughly dry on both sides with paper towels. Removing excess moisture is crucial for achieving a good sear and a crispy crust. Generously season both sides of the steak with kosher salt and freshly cracked black pepper. Don’t be shy with the seasoning! Once seasoned, let the steak rest at room temperature for at least 30 minutes before cooking. This helps the steak cook more evenly and prevents it from seizing up when it hits the hot pan.
3. Cook the Steak: Heat a heavy-bottomed skillet (cast iron works wonderfully) or a grill pan over high heat until it’s smoking slightly. Add a tablespoon or two of high smoke point oil (like avocado or grapeseed oil) to the hot pan. Carefully place the seasoned skirt steak into the hot skillet. Cook for 3-4 minutes on each side for a perfect medium-rare doneness. The exact cooking time may vary depending on the thickness of your steak and your desired level of doneness. If you prefer, you can also grill the steak over direct high heat for a similar duration, flipping once.
4. Rest the Steak: Once the steak has reached your desired doneness, immediately transfer it from the hot pan or grill to a clean cutting board or plate. Tent the steak loosely with aluminum foil and let it rest for at least 10 minutes before slicing. This resting period is absolutely critical; it allows the juices within the steak to redistribute, ensuring a tender, moist, and flavorful result. Skipping this step will result in a dry steak as all the juices will run out when you slice it.
5. Slice and Serve: After resting, slice the steak against the grain at a slight angle into thin strips. Slicing against the grain shortens the muscle fibers, making the steak much more tender and easier to chew. Arrange the sliced churrasco on a serving platter and spoon a generous amount of the homemade chimichurri sauce over the top. Serve immediately and enjoy the explosion of flavors!

Top Tips for the Ultimate Churrasco with Chimichurri

Elevate your churrasco and chimichurri experience with these expert tips:

• Chimichurri Versatility: Don’t limit your chimichurri to just steak! This incredible sauce is a fantastic marinade or condiment for a variety of proteins. Feel free to marinate chicken, shrimp, pork, or even firm fish in chimichurri for at least 30 minutes before cooking. It also works wonderfully drizzled over roasted vegetables or as a dip for crusty bread.
• Customize Your Chimichurri: The beauty of homemade chimichurri is its adaptability. Adjust the ingredients to suit your personal taste preferences. Crave more garlic? Add an extra clove or two. Prefer it saltier or spicier? Don’t hesitate to increase the salt, pepper, or red chilies. You can even experiment with other fresh herbs like a touch of fresh cilantro for a slightly different twist, or a pinch of smoked paprika for a deeper flavor.
• Precision Cooking with a Thermometer: For perfectly cooked steak every single time, an instant-read meat thermometer is your best friend. Insert it into the thickest part of the steak to monitor the internal temperature. This eliminates guesswork and ensures your steak is cooked exactly to your preferred doneness, from rare to well-done.
• Serving Suggestions: Churrasco is incredibly versatile and pairs well with a multitude of side dishes. For a traditional South American meal, serve it with fluffy white rice and Cuban black beans. For heartier options, consider serving alongside roasted garlic potatoes or a fresh green salad. Warm dinner rolls are also excellent for soaking up any leftover chimichurri or steak juices.
• Proper Slicing Technique: Always remember to slice skirt steak (or flank steak) against the grain and at a slight angle. The grain refers to the direction of the muscle fibers. Slicing against them shortens these fibers, making the meat much more tender and enjoyable to eat. A sharp knife is key for clean, even slices.
• Avoid Overcooking Skirt Steak: Skirt steak is a relatively lean and thin cut of beef, which means it cooks very quickly. It’s crucial not to overcook it, as it can become tough and chewy. Aim for medium-rare to medium doneness for the most tender and flavorful result. The high heat, quick cook, and proper resting period are all essential for success.

Cooked Steak Temperatures

Achieving your preferred steak doneness is a matter of precise temperature control. Use an instant-read thermometer for accuracy.

• Medium Rare: 125-135 degrees F (52-57 degrees C) – A cool red center.
• Medium: 135-145 degrees F (57-63 degrees C) – A warm pink center.
• Medium Well: 145-155 degrees F (63-68 degrees C) – A slightly pink center.
• Well Done: Over 165 degrees F (over 74 degrees C) – Cooked all the way through, no pink.

*Please note that for food safety, the USDA recommends that beef be cooked to an internal temperature of at least 145 degrees F (63 degrees C) for whole cuts, followed by a 3-minute rest. For ground beef, the recommendation is 160 degrees F (71 degrees C).*

More Recipes You’ll Enjoy

If you loved this churrasco with chimichurri, be sure to check out these other fantastic recipes:

• Surf and Turf with Chimichurri
• Air Fryer Carne Asada
• Garlic Butter Steak Tips
• Air Fryer Steak

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