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This budget-friendly churrasco steak recipe uses affordable cuts of beef like skirt or flank steak, marinated and grilled to perfection for bold, juicy flavor every time.
If you’re a fan of bold flavors and juicy cuts of beef, churrasco steak is right up your alley! Whether you’re hosting a summer cookout or just want to switch up your weeknight dinner routine, this no fuss recipe features simple ingredients and a quick cooking time.
What is Churrasco Steak?
A staple in Latin American cuisine (especially Argentina and Brazil), churrasco refers to grilled beef seasoned with spices or a bold marinade, then cooked over an open flame or hot grill. At Brazilian steakhouses, churrasco is frequently prepared as part of a full churrascaria (Brazilian barbecue) experience, where various cuts of meat are served continuously at the table.
The term churrasco steak has evolved globally to describe a juicy, grilled steak that’s marinated (often in garlic, citrus, and herbs) and cooked hot and fast for a perfect outside char and tender pink inside.
Popular cuts for churrasco steak include:
- Skirt steak (most traditional)
- Flank steak
- Sirloin
- Ribeye (for a richer version)
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Skirt steak – Or flank steak.
- Salt and black pepper – To season the meat.
- Extra-virgin olive oil – Oil is an important ingredient in meat marinades. It locks in moisture while cooking, balances the marinade’s acidity (we need acid to break down tough cuts of meat, but too much acidity can make meat mushy), and helps the garlic, herbs, and spices in the marinade evenly coat the meat.
- Fresh lime juice – Lime juice is acidic, which helps break down the muscle fibers in tougher cuts of beef like skirt or flank steak. This results in a more tender, juicy texture, which is especially important for quick-cooking cuts. It also adds a fresh, tangy brightness that balances the richness of the beef and the garlic-heavy marinade. The citrusy zing enhances the overall flavor without overpowering the steak. If you don’t have fresh limes on hand, you can use red wine vinegar instead. Red wine vinegar has a deeper, more savory tang than lime. It adds complexity and enhances beef’s umami factor, and just like citrus juice, vinegar helps tenderize the meat and cuts through the richness.
- Garlic – Fresh garlic adds a sharp bite and savory depth.
- Light brown sugar – For sweetness and to create a balanced flavor profile. You can use coconut sugar or honey instead if you prefer.
- Soy sauce – Or you can use gluten free tamari sauce or coconut aminos. This fermented condiment is optional, but bumps up the umami notes.
- Dried oregano – Or use 1 tablespoon of minced fresh oregano instead of dried.
- Sweet paprika – Adds a mild earthy sweet fruity flavor. You can swap this out for smoked paprika for a smoky layer of flavor.
- Crushed red pepper flakes – For a little kick of spicy heat. Feel free to add more or less depending on your preferred spice level.
- Cumin – This adds earthy complexity in the background, but you can omit it.
Why Skirt Steak?
This cut of beef is the most traditional, and it’s my personal favorite. It’s a long, thin cut that comes from the cow’s plate or belly. At the butcher, you’ll notice both an inside and outside skirt steak; outside skirt steak is and bit more tender and flavorful.
In general, skirt steak is considered an economical cut of beef because it’s tougher (due to the connective tissue). However, don’t let that deter you from trying it. With the right marinade and cooking technique, it ends up juicy and tender! If you can’t find skirt steak, flank steak is another budget-friendly option.
Step-by-Step Instructions
1: Marinate the Beef
- Add all ingredients to a gallon-sized zip-top plastic bag, seal the bag, and squish everything around to coat.
- Put the bag onto a plate and chill in the fridge 8 hours (or up to 24 hours).
2: Grill the Beef
- Preheat a grill to high heat. Grill the steak until done to your liking, flipping once.
- It takes about 4 to 5 minutes per side for medium. Let the meat rest for 5 minutes before thinly slicing across the grain.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
What to Serve With Churrasco Steak
Try it with:
- Yuca fries or roasted potatoes (try duck fat potatoes!)
- Brazilian onion salad
- Pão de queijo (Brazilian cheese bread)
- Chimichurri sauce
- Grilled or microwaved corn on the cob
- Plantains
- Black beans and rice
Pro Tips for Perfect Churrasco Steak Recipe
- Let it marinade. This tenderizes and flavors the meat.
- Use the right cut. Skirt steak is traditional (and my personal favorite!), but any quick-cooking, flavorful cut works.
- Don’t skip the rest after grilling before slicing. Resting lets juices redistribute and keeps the meat juicy.
- Slice against the grain. This shortens the muscle fibers, making every bite tender.
Frequently Asked Questions
The marinade, thin cut, and high-heat grilling set it apart. It’s less about thick, juicy steaks and more about bold flavor and char. Additionally, in the true spirit of Latin American cuisine, it’s best enjoyed when shared with loved ones.
Absolutely! Sometimes you have to make it work with what’s available. Use a cast iron pan or grill pan on high heat. You want a hard sear on each side.
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Churrasco Steak (Marinated Grilled Skirt Steak Recipe)
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Ingredients
- 2 pounds skirt steak or flank steak
- 1 1/2 teaspoons salt
- 3/4 teaspoon coarse black pepper
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh lime juice or red wine vinegar
- 2 large cloves garlic crushed (use an extra clove if you like it garlicky)
- 2 tablespoons light brown sugar lightly packed
- 1 tablespoon soy sauce or tamari sauce (optional)
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground cumin (optional)
Instructions
- Marinate. Add all ingredients to a gallon-sized zip-top plastic bag, seal the bag, and squish everything around to coat. Put the bag onto a plate and chill in the fridge 8 hours (or up to 24 hours).
- Grill. Preheat a grill to high heat. Grill the steak until done to your liking, about 4 to 5 minutes per side for medium, flipping once. Let the meat rest for 5 minutes before thinly slicing across the grain.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Gluten Free Version: Instead of soy sauce, use tamari sauce or coconut aminos.
- Paleo Version: Use coconut aminos instead of soy sauce, and coconut sugar or honey instead of brown sugar.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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