Grilled Churrasco Recipe

Name: Grilled Churrasco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef skirt steaks (12-14 ounces each); Churrasco rub (recipe below); Olive oil; Chimichurri sauce (recipe below); 1 1/2 cups Parsley, curly; 2 cup Cilantro, fresh; 4 cloves Roasted Garlic; 1/2 cup Olive oil; 1/2 Teaspoons Garlic, granulated; Pinch Salt; 1/2 Tablespoons Crushed red pepper; 1/2 cup Vinegar, red wine; 7 .5 Tablespoons Kosher salt; 1 Tablespoons Black pepper; 1/2 Tablespoons Granulated garlic; 1 Teaspoon Fennel seed

Servings: persons

4 beef skirt steaks (12-14 ounces each)
Churrasco rub (recipe below)
Olive oil
Chimichurri sauce (recipe below)
1 1/2 cups Parsley, curly
2 cup Cilantro, fresh
4 cloves Roasted Garlic
1/2 cup Olive oil
1/2 Teaspoons Garlic, granulated
Pinch Salt
1/2 Tablespoons Crushed red pepper
1/2 cup Vinegar, red wine
7 .5 Tablespoons Kosher salt
1 Tablespoons Black pepper
1/2 Tablespoons Granulated garlic
1 Teaspoon Fennel seed

1
Pat steaks dry and sprinkle both sides with rub.
2
After rub is applied, let steaks sit on counter for the chill to leave the meat.
3
Prepare grill for cooking steaks - will be grilled on high heat.
4
Grill steaks on lightly oiled grill rack turning over once and moving around to avoid flare-ups if necessary.
5
Cook time will be 6 to 8 minutes total for medium-rare, for steaks that are 1/4 inch thick.
6
Transfer steaks to a cutting board and let stand, loosely covered with foil, 3 to 5 minutes.
7
Thinly slice steaks diagonally.
8
Plate and serve steak with chimichurri sauce.
9
Directions:
10
In a large mixing bowl, combine all ingredients except oil.
11
Add oil and blend with food processor until thoroughly mixed.
12
Directions:
13
Place all ingredients in blender.
14
Turn blender on low 15 seconds until fennel seed is broken down.
15
Store in airtight container and use when needed.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 beef skirt steaks (12-14 ounces each), Churrasco rub (recipe below), Olive oil, Chimichurri sauce (recipe below), and more.

Yes, Grilled Churrasco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Churrasco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions