📝 About This Recipe
Transport your senses to the pampas of South America with this masterfully seared Churrasco, featuring a buttery skirt steak charred to perfection. This dairy-free classic celebrates the purity of high-quality beef, elevated by a vibrant, herbaceous Chimichurri sauce that cuts through the richness with vinegar and garlic. It is a rustic yet sophisticated dish that captures the smoky, soulful essence of Latin American open-fire cooking.
🥗 Ingredients
The Beef
- 2 pounds Outside Skirt Steak (trimmed of excess silver skin, cut into 3-4 manageable pieces)
- 1.5 tablespoons Coarse Kosher Salt (or to taste)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (high smoke point oil also works)
Hand-Cut Chimichurri Sauce
- 1 large bunch Fresh Flat-Leaf Parsley (finely hand-minced, about 1 cup)
- 2 tablespoons Fresh Oregano Leaves (finely chopped)
- 4 pieces Garlic Cloves (minced into a paste)
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
- 1/4 cup Red Wine Vinegar (high quality)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 1 small Shallot (very finely diced)
- 1/2 teaspoon Sea Salt (to taste)
👨🍳 Instructions
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1
Remove the skirt steak from the refrigerator 30-45 minutes before cooking to bring it to room temperature; this ensures an even cook throughout the meat.
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2
Prepare the Chimichurri: Finely mince the parsley and oregano by hand. Avoid using a food processor, as it can bruise the herbs and turn the oil bitter.
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3
In a medium glass bowl, combine the minced herbs, garlic paste, finely diced shallot, and red chili flakes.
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4
Whisk in the red wine vinegar and sea salt, then slowly stream in the 1/2 cup of olive oil while stirring. Let the sauce sit at room temperature for at least 20 minutes to allow flavors to meld.
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5
Pat the skirt steak completely dry with paper towels. Any moisture on the surface will create steam and prevent a beautiful crust from forming.
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6
Season the steak aggressively on both sides with the coarse kosher salt and freshly cracked black pepper. Press the seasoning into the meat with your palms.
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7
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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8
Lightly coat the steak with a tablespoon of oil. Place the steak onto the hot surface. It should sizzle loudly immediately.
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9
Sear the steak for 3-4 minutes on the first side without moving it, until a deep, dark brown crust (the Maillard reaction) has formed.
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10
Flip the steak and cook for another 3 minutes for medium-rare. Skirt steak is thin and cooks quickly; use a meat thermometer to pull it at 130°F (54°C).
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11
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for a full 10 minutes to allow the juices to redistribute.
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12
Identify the grain of the meat (the direction the muscle fibers run). Slice the steak against the grain at a slight diagonal into 1/2-inch thick strips.
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13
Arrange the slices on a warm platter and spoon a generous amount of the Chimichurri over the center of the meat, serving the remaining sauce on the side.
💡 Chef's Tips
Always slice against the grain; skirt steak has long muscle fibers that can be chewy if cut incorrectly. Try to find 'Outside Skirt' rather than 'Inside Skirt' as it is more tender and flavorful. Don't overcook this cut; anything beyond medium becomes significantly tougher. If your chimichurri is too acidic, add another tablespoon of olive oil to balance it out. For a smoky depth, you can add a pinch of smoked paprika to the sauce, though it's not traditional.
🍽️ Serving Suggestions
Serve alongside crispy 'papas fritas' (french fries) or roasted fingerling potatoes. A side of grilled asparagus or charred scallions complements the smoky beef beautifully. Pair with a bold Argentinian Malbec to balance the richness of the fat and the acidity of the sauce. Provide warm, dairy-free corn tortillas for those who want to make rustic steak tacos. A simple tomato and red onion salad with a light vinaigrette adds a refreshing crunch.