Grilled Skirt Steak (Churrasco)

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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

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


  1. 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:

  1. 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. 
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