Churrasco con Chimichurri (Grilled Skirt Steak with Herb Sauce)
Why this recipe works
- Fast grilling: Skirt steak is thin and cooks quickly over high heat, making it well suited to a short, hot grill.
- Bright herb sauce: Parsley, garlic, oregano, vinegar and olive oil give the chimichurri freshness, sharpness and savoury depth.
- Char and acidity: The smoky, seared beef is balanced by the tangy chimichurri, keeping each bite vivid rather than heavy.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the steak rest for 5 minutes so the juices settle before cutting.
- Serve while warm: Spoon the chimichurri over the sliced steak just before serving, when the beef is still warm but not steaming hot.
Texture tips
- Slice against the grain: Cut across the visible muscle fibres and keep the slices thin for a more tender bite.
- Start with a dry surface: Pat the steak dry before seasoning so it chars quickly rather than steaming on the grill.
Adjust the heat
- For less heat: Replace the chilli flakes with smoked paprika for warmth and colour without the same chilli kick.
- For more heat: Add extra chilli flakes to the chimichurri, tasting as you go so the herbs and vinegar still come through.
Make-ahead tips
- Make the sauce first: The chimichurri can sit while the grill heats, giving the garlic, herbs and vinegar time to settle together.
- Store leftovers separately: Keep steak and chimichurri in separate airtight containers so the herbs stay fresher and the beef reheats more cleanly.
Equipment you'll need
Ingredients
Instructions
- Finely chop the parsley and peel and finely chop the garlic. In a mixing bowl, stir together the parsley, garlic, dried oregano, chili flakes, red wine vinegar, 0.5 tsp of the fine sea salt, and 0.5 tsp of the black pepper. Stir in the extra virgin olive oil and set aside while you grill the steak.
- Preheat a barbecue grill or grill to high heat until very hot. Pat the beef dry, then season all over with the remaining fine sea salt and black pepper. Grill for 2 to 4 minutes per side, until nicely charred and cooked to your liking.
- Transfer the steak to a board and rest for 5 minutes. Slice thinly against the grain. Spoon the chimichurri over the warm beef and serve straight away.
Recipe notes
Tips
- For the most tender slices, look for the direction of the muscle fibres and cut across them, keeping the slices thin.
- If flare-ups are an issue, move the steak to a slightly cooler part of the grill to finish cooking without scorching.
- Chimichurri is best at room temperature, so avoid chilling it right before serving.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, cleaner tang.
- Replace dried oregano with fresh oregano for a brighter herb flavour; use the same amount and chop it finely.
- Replace chili flakes with smoked paprika for a milder heat and a subtle smokiness.
Storage
- Refrigerate up to 3 days
- Store the steak and chimichurri separately in airtight containers. Reheat sliced steak gently in a frying pan over medium heat just until piping hot, then spoon over the chimichurri at the table.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
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