Churrasco Steak with Chimichurri

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  • Level: Intermediate
  • Total: 1 day 35 min
  • Active: 35 min
  • Yield: 4 servings
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1/3 cup grapeseed oil

15 cloves garlic, smashed 

1 cup thinly sliced onions

2 teaspoons dried oregano 

1 cup orange juice 

One 2-pound skirt steak, cut into four 8-ounce steaks


8 cloves garlic, minced

3 limes, zested and juiced

1 1/2 cups chopped fresh cilantro

1 cup chopped fresh parsley

1/3 cup chopped fresh oregano

1/3 cup red wine vinegar 

2 teaspoons chile flakes 

1/3 cup olive oil 

Kosher salt and black pepper

1 tablespoon butter 

Juice of 1/2 lime 

4 cups cooked white rice, for serving


  1. For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
  2. For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
  3. Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
  4. Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.
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