Churrasco with Chimichurri (Grilled Skirt Steak)

Name: Churrasco with Chimichurri (Grilled Skirt Steak)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/2 cup Ultra High Phenolic Extra Virgin Olive Oil; 1 cup packed Fresh flat-leaf parsley, finely chopped; 2 tbsp Fresh oregano, finely chopped (or 2 tsp dried); 4 cloves Garlic cloves, minced; 3 tbsp Red wine vinegar; 1 tsp Red pepper flakes; 1 1/2 tsp, divided Kosher salt; 1 1/2 lb Skirt steak; 1 tsp Freshly ground black pepper

Why We Love This Recipe

Churrasco with chimichurri is a naturally lean, whole-food plate. Skirt steak brings protein and iron, the parsley and oregano add fresh herbs, and raw garlic and red wine vinegar season everything without a drop of butter or cream. It fits comfortably within the Mediterranean-diet pattern, where grilled meat is a smaller part of the plate and generous olive oil is the daily fat that ties the meal together.

The chimichurri is where the oil does the real work, so it is worth using a good one. We build the sauce on Ultra High Phenolic Extra Virgin Olive Oil, a bold, peppery oil rich in polyphenols, specifically hydroxytyrosol. That peppery catch at the back of the throat is the polyphenols you can taste, so flavor and quality are one and the same here. It is USDA Certified Organic, single-origin from Messinia in Greece, early harvest, cold-pressed within hours, and qNMR-verified by the University of Athens. For readers who like to go deeper, the bioavailability research looks at how the olive oil matrix carries hydroxytyrosol.

Chimichurri is never cooked, which is exactly why it suits a high-phenolic oil. Polyphenols are highest in fresh oil and fade with time, light, and heat, so a raw, spooned-over sauce made with a freshly opened bottle brings the most of that character to your plate. This oil was developed with Harvard-trained cardiologists, and it is rich in monounsaturated fats, the cornerstone fat of the Mediterranean way of eating.

View Nutrition Facts

Recipe Success Tips

Chop by hand, skip the blender

A food processor turns chimichurri into a dull green puree. Chop the parsley, oregano, and garlic by hand so the sauce stays loose and textured, with the oil pooling around the herbs the way it should.

Taste your olive oil first

Since the oil is the base of a raw sauce, its flavor is front and center. A fresh, peppery high-phenolic oil gives the chimichurri a grassy, lively edge; a flat or tired oil leaves it tasting muted. A quick spoonful before you mix tells you what you are working with.

Let the sauce sit

Give the chimichurri 15 to 20 minutes at room temperature before serving. The garlic mellows, the oregano softens, and the flavors settle into each other. It also gives you time to grill the steak.

Dry the steak, hot grill

Pat the skirt steak completely dry and get the grill screaming hot. A dry surface and high heat give you a deep char in the few minutes this thin cut needs, without overcooking the inside.

Slice against the grain

Skirt steak has long, obvious muscle fibers. Find the direction they run and slice across them at a slight angle. Cut with the grain and even a perfectly cooked steak turns chewy.

Rest before you cut

Let the steak rest five minutes off the heat so the juices settle. Slicing too early spills them onto the board instead of keeping them in the meat.

Ingredients

4

servings

1/2 cup Ultra High Phenolic Extra Virgin Olive Oil
1 cup packed Fresh flat-leaf parsley, finely chopped
2 tbsp Fresh oregano, finely chopped (or 2 tsp dried)
4 cloves Garlic cloves, minced
3 tbsp Red wine vinegar
1 tsp Red pepper flakes
1 1/2 tsp, divided Kosher salt
1 1/2 lb Skirt steak
1 tsp Freshly ground black pepper

Kitchen Tools You'll Need

Chef's knife

Cutting board

Medium mixing bowl

Grill or grill pan

Tongs

Fork or small whisk

How to Cook Churrasco with Chimichurri (Grilled Skirt Steak)

Make the chimichurri

1

In a medium bowl, combine the chopped parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, and 1 teaspoon of the kosher salt.

2

Pour in the Ultra High Phenolic Extra Virgin Olive Oil and stir with a fork until everything is loose and glossy. This is the raw heart of the dish, so its bold, peppery flavor carries all the herbs and garlic. Set the sauce aside at room temperature to rest while you grill.

Grill the churrasco

3

Heat a grill or grill pan over medium-high to high heat. Pat the skirt steak dry, then brush both sides with the High Phenolic Extra Virgin Olive Oil, the smoother oil that stands up nicely to the fire. Season with the remaining salt and the black pepper.

4

Lay the steak on the hot grill and cook for about 3 to 4 minutes per side for medium-rare, depending on thickness, turning once, until deeply charred outside.

5

Move the steak to a cutting board and let it rest for 5 minutes.

Finish and serve

6

Slice the rested steak thin, against the grain, at a slight angle.

7

Spoon the chimichurri generously over the sliced steak, then finish with a raw drizzle of the Ultra High Phenolic Extra Virgin Olive Oil straight over the top for a last hit of peppery, fresh flavor. Serve right away.

Recipe Notes

About the two oils

We use the bold Ultra High Phenolic oil raw, in the sauce and as the finishing drizzle, where its peppery flavor shines. For brushing the steak before it hits the grill, the smoother High Phenolic Extra Virgin Olive Oil is the easy choice. Either oil works if you only have one open.

More chimichurri to cook through

If this sauce becomes a habit, it will. Try it over a classic chimichurri steak, learn the roots of the authentic Argentine chimichurri, or spoon it over grilled chimichurri chicken for a lighter plate.

Make it your own

Some cooks add a little chopped cilantro or a squeeze of lemon alongside the vinegar. Others thin the sauce with an extra splash of olive oil for a looser, more drizzle-friendly texture. Both are welcome here.

Storage

Chimichurri keeps in an airtight container in the refrigerator for up to 5 days; the color darkens but the flavor deepens. Bring it back to room temperature before serving so the oil loosens. Leftover sliced steak keeps for 3 days and is excellent cold in a sandwich or over greens.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 portion (about 6 oz steak with chimichurri)

Calories 540

% Daily Value*

Total Fat 44g56%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 110mg37%

Sodium 620mg27%

Total Carbohydrate 3g1%

Dietary Fiber 1g4%

Total Sugars 0g

Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

What is churrasco with chimichurri?

Churrasco is a South American style of grilled beef, most often a thin cut like skirt steak seared fast over high heat. Chimichurri is the raw, uncooked sauce of parsley, garlic, oregano, red wine vinegar, and olive oil that gets spooned over the sliced meat. Together they make one of Argentina's most beloved plates.

What cut of beef is best for churrasco with chimichurri?

Skirt steak is the traditional and best choice. It is thin, richly beefy, and cooks in just a few minutes over high heat. Flank steak or hanger steak both work well as substitutes if skirt is hard to find.

Which olive oil should I use for the chimichurri?

Because chimichurri is raw, the oil's flavor is front and center, so reach for a fresh, bold extra virgin olive oil. A peppery high-phenolic oil gives the sauce a grassy, lively character. A flat or older oil will taste muted by comparison, so use your best bottle here.

Is churrasco with chimichurri healthy?

It is a lean, whole-food plate: grilled beef for protein, fresh herbs, and generous extra virgin olive oil, which is rich in monounsaturated fats and polyphenols. It fits naturally into the Mediterranean pattern of eating, where olive oil is the primary fat and grilled meat is one part of a balanced plate.

Should chimichurri be blended or chopped?

Chop it by hand. A blender or food processor turns the sauce into a smooth, dull puree, while hand-chopping keeps the herbs distinct and the texture loose, with the olive oil pooling around them. That texture is part of what makes chimichurri feel fresh.

How long should I marinate the steak?

Skirt steak does not need a long marinade. A simple brush of olive oil, salt, and pepper right before grilling is traditional. If you want to marinate, keep it to 30 minutes and no more than a few hours, since the loose fibers can turn mushy if left too long.

Can I make chimichurri ahead of time?

Yes, and many cooks think it tastes better after resting. Make it up to a day ahead and keep it refrigerated in an airtight container. Bring it back to room temperature before serving so the olive oil loosens and the flavors open up.

What do you serve with churrasco with chimichurri?

Classic sides include white rice, black beans, and sweet fried plantains for a full plate. A simple green salad, grilled vegetables, or crusty bread to catch the extra chimichurri all work beautifully too.

How do I know when the skirt steak is done?

Skirt steak is thin and cooks quickly, usually 3 to 4 minutes per side for medium-rare over high heat. Look for a deep char outside and use a thermometer if unsure: about 130 to 135 degrees Fahrenheit for medium-rare. Always rest it before slicing.

Can I make churrasco with chimichurri on a grill pan indoors?

Absolutely. A cast-iron grill pan over medium-high to high heat gives you a good char when an outdoor grill is not an option. Make sure the pan is fully preheated and the steak is patted dry so it sears rather than steams.

Churrasco with Chimichurri (Grilled Skirt Steak)

Why We Love This Recipe

Recipe Success Tips

Ingredients

Kitchen Tools You'll Need