Grilled Skirt Steak (Churrasco)

Recipe courtesy Daisy Martinez, 2008

Show: Viva Daisy!Episode: Popi's Steak and Potatoes

Rated: 5 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
15 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: 30 min
Cook: 15 min
Total:: 1 hr 5 min

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Ingredients

2 skirt steaks (about 1 pound each), trimmed of fat and cut in 1/2 crosswise
Sea salt and fresh ground black pepper
1 teaspoon onion powder
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
Vegetable oil cooking spray
Chimichurri, recipe follows

Directions

Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days.

Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately.

Chimichurri Sauce:

4 cups flat-leaf parsley (from about 1 large bunch)
6 cloves garlic
1/2 to 3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 heaping teaspoon red pepper flakes, optional

In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.

Yield: about 1 cup

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Comments & Reviews

recipe Grilled Skirt Steak (Churrasco)
Gina Bethpage, NY 10-09-2009
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UNBELIEVABLE FLAVOR
Rated: 5 stars out of 5

I make this often for my family and recently made it for company. It blew them away. Meat was moist and the sauce was... just the right flavor. KEEP DAISY ON FOOD NETWORK. Her recipes are easy to follow, she is entertaining and educational. GIVE HER MORE AIR TIME!Read more
recipe Grilled Skirt Steak (Churrasco)
Liz Albuquerque, NM 09-01-2009
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Positively Yummy!
Rated: 5 stars out of 5

I'm not a huge fan of beef, mainly because I don't know how to prepare it. Thanks to this recipe, I now eat meat about once a... month. This recipe is truly fabulous. I was reluctant to use vinegar, but it brought out the flavor of the meat. I now I use it in many recipes. I made this recipe for guests and they asked about the marinade! Thanks Daisy! Can't wait until you're back on air! Liz from Albuquerque, New MexicoRead more
recipe Grilled Skirt Steak (Churrasco)
Mary Bronx, NY 08-28-2009
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First great steak
Rated: 5 stars out of 5

I ever made. I can cook chicken, pork and beef but not steak to save my life. My husband had requested I never make steak... because it always feels like we are eating leather. So when we go out to dinner it's always for steak, obviously. Thanks to this recipe, I discovered flank steak and it was actually eatible. My husband celebrated and the flavor was great and so easy to make. Thank you, thank you, thank you!!!!!Read more
recipe Grilled Skirt Steak (Churrasco)
JENNIFER Miami, FL 03-26-2009
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Absolutely Delicious!!!
Rated: 5 stars out of 5

This receipe is fantastic. From now on, this is the way I will marinate my churrasco. I usually only use S&P and olive oil.... However, adding the onion powder and the white wine vinegar REALLY gave it a GOOD flavor. My family noticed the difference after their first bite. They all loved it. I can't wait to make it again. Thanks!!Read more
recipe Grilled Skirt Steak (Churrasco)
Darren Manorville, NY 03-15-2009
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Hold the salt!
Rated: 2 stars out of 5

First of all, I too sing Daisy's praises, and was glad to know she was on the network (altho' by the time I caught one... episode, her stint was over). I hope to see her back again. I have her cookbook and love her recipes. That said, I cannot say anything good about this one. When the recipe stated "rub a generous amt of S&P into both sides of the steaks", I did so--BIG mistake. We've been eating skirt steak for decades and it is a very tasty steak w/o doing much to it. The salt just masked the steak's flavor, and all I was aware of when eating this was just how over-salted this was. I will not be doing this recipe again. My suggestion--use S&P as you usually would, do not be "generous" with it!Read more
recipe Grilled Skirt Steak (Churrasco)
Anthony college point, NY 02-12-2009
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CHURRASCO
Rated: 5 stars out of 5

This is a GREAT LATIN Dish, Thank you Daisy keep it comin, we need good latin food on the air. Thank you Food Network for... Bringing Daisy Aboard. We need her Talents HereRead more