📝 About This Recipe
Transport your senses to the heart of Havana with this iconic Cuban classic, featuring a succulent skirt steak seared to smoky perfection. The magic lies in the contrast between the rich, beefy char of the 'Churrasco' and the vibrant, herbaceous punch of a hand-chopped garlic chimichurri. This dish is a celebration of simple, high-quality ingredients transformed into a bold Caribbean masterpiece that is both rustic and deeply satisfying.
🥗 Ingredients
The Steak
- 2 pounds Outside Skirt Steak (trimmed of excess silver skin and cut into 8-inch portions)
- 1.5 teaspoons Kosher Salt (more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (for coating the steak)
- 1/2 teaspoon Garlic Powder (for a subtle savory base)
Cuban Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped, no stems)
- 4-6 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano (preferably Mediterranean or Mexican)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 3 tablespoons Red Wine Vinegar (provides the essential tang)
- 1/2 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 1 tablespoon Fresh Lime Juice (for a bright Caribbean finish)
- 1/2 teaspoon Fine Sea Salt (to taste)
👨🍳 Instructions
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1
Remove the skirt steak from the refrigerator 30 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the thin cut.
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2
Prepare the chimichurri: In a medium glass bowl, combine the finely chopped parsley, minced garlic, oregano, red pepper flakes, sea salt, and red wine vinegar.
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3
Slowly whisk in the 1/2 cup of olive oil and lime juice into the herb mixture until well combined. Let the sauce sit at room temperature for at least 20 minutes to allow the flavors to marry.
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4
Pat the skirt steak completely dry with paper towels. Any moisture on the surface will steam the meat rather than sear it.
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5
Rub the steak on both sides with olive oil, then season generously with kosher salt, black pepper, and garlic powder.
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6
Preheat a heavy cast-iron skillet or an outdoor grill to high heat. You want the surface to be screaming hot—nearly smoking.
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7
Lay the steak strips onto the hot surface. Do not crowd the pan; cook in batches if necessary.
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8
Sear the first side for 3-4 minutes without moving it, allowing a deep, dark brown crust to form.
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9
Flip the steak using tongs and cook for an additional 3 minutes for medium-rare. Skirt steak is best served medium-rare to medium; anything further can make it chewy.
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10
Use an instant-read thermometer to check for a temperature of 130°F (54°C) for medium-rare.
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11
Transfer the steak to a cutting board and tent loosely with aluminum foil. Let it rest for a full 5-8 minutes to allow juices to redistribute.
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12
Identify the grain of the meat. Slice the steak into thin strips strictly *against* the grain at a slight diagonal to ensure maximum tenderness.
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13
Arrange the slices on a warm platter and spoon the chimichurri generously over the meat, serving the remaining sauce on the side.
💡 Chef's Tips
Always choose 'Outside Skirt' steak over 'Inside Skirt' if available; it is more tender and has better marbling. Never use a food processor for the chimichurri; hand-chopping creates the correct rustic texture and prevents the oil from emulsifying into a bitter paste. If the steak is too long for your pan, cut it into manageable 6-8 inch sections before seasoning. Resting the meat is the most important step—if you cut it too soon, all the flavorful juices will run out onto the board. For an extra layer of flavor, add a teaspoon of smoked paprika to the steak rub.
🍽️ Serving Suggestions
Serve alongside 'Arroz Cristiano' (Black Beans and White Rice) for a traditional Cuban experience. Pair with fried sweet plantains (maduros) to balance the salty steak with caramelized sweetness. A side of yuca with garlic mojo provides a wonderful starchy contrast to the acidic chimichurri. Enjoy with a crisp, cold Cuban-style lager or a refreshing Mojito with plenty of fresh mint. A simple avocado and red onion salad with a light vinaigrette rounds out the meal perfectly.