Sizzling Churrasco Steak with Zesty Chimichurri

Churrasco Steak Recipe - Authentic Brazilian BBQ Grilled Steak

Transport your taste buds to the vibrant streets of Argentina with this mouthwatering churrasco steak recipe. Perfectly seared and dripping with herby, garlicky chimichurri sauce, this dish promises a flavor explosion that’ll have you coming back for seconds!

Churrasco isn’t just a dish—it’s a celebration of meat that spans across Latin America, Brazil, Spain, and Portugal. While some versions might require a full rotisserie setup, our recipe brings the essence of churrasco to your home kitchen or backyard grill. We’re focusing on the Argentine-inspired approach, featuring a quickly seared steak lovingly bathed in tangy chimichurri sauce.

The star of this show? A beautifully marbled skirt steak. But don’t fret if you can’t find it—this versatile recipe works wonders with other thin, fast-cooking cuts too. We’ve even included a nifty trick to transform a boneless short rib into the perfect churrasco canvas!

The secret to churrasco success lies in two key steps. First, we’ll give our steak a flavor-boosting dry brine. Then, we’ll sear it over blistering heat for that irresistible crust. Top it all off with a generous drizzle of chimichurri, and you’ve got a meal that’ll transport you straight to the heart of South America.

Ready to fire up the grill and become a churrasco master? Let’s dive in!

Sizzling Churrasco Steak Recipe


  • 2 pounds (900g) trimmed skirt steak (about 1 whole skirt steak) or other thin cut of steak such as hangar or a butterflied boneless beef short rib (see notes)
  • Kosher salt and freshly ground black pepper
  • Neutral oil, such as corn or canola, for greasing grill grate or for the plancha/skillet
  • One recipe Chimichurri Sauce


  1. Generously season your steak with salt and pepper, giving it a flavor-packed coat. Place it on a wire rack set in a rimmed baking sheet and let it chill out in the fridge, uncovered, for at least 30 minutes (or up to 8 hours if you’re a planner). This dry-brining process is the secret to juicy, flavor-packed meat!
  2. Grilling Your Churrasco: Fire up that charcoal grill! Open the bottom vent completely and light a chimney starter packed with charcoal briquettes (6 quarts). Once the top coals are getting ashy, pour them into a steep pile on one side of the grill. Pop the cooking grate on, cover, and let it get nice and hot for 5 minutes. For gas grill users, crank all burners to high, cover, and heat until it’s scorching (500°F; 260°C), about 15 minutes. Whatever your grill type, make sure to clean and oil that grate!
  3. Time to sizzle! Place your steaks on the hottest part of the grill. Cover and cook for a minute, then flip and repeat. Keep this flip-and-cover dance going until you’ve got a beautiful char and the internal temp hits 110 to 115°F for medium-rare or 115 to 120°F for medium (usually 6 to 8 minutes). For an extra flavor boost, brush the steaks with a touch of chimichurri in the last minute of cooking. Once done, let those beauties rest on a warm plate for 10 minutes.
  4. Plancha or Skillet Method: No grill? No problem! Heat 2 tablespoons of oil in a large cast iron skillet, plancha, or griddle over high heat until it’s shimmering. Add your steaks in a single layer and cook, flipping frequently, until they’re gorgeously browned and hit the same internal temps as above (6 to 8 minutes). Pro tip: If you’ve got a cooking weight, use it to press the meat for an even better sear. Don’t forget that last-minute chimichurri brush! Then, let the steaks rest for 10 minutes on a warm plate.
  5. Slice and serve like a pro! Cut your rested steaks crosswise into 5- or 6-inch sections, then slice thinly against the grain. Arrange on a platter and drizzle generously with that zesty chimichurri sauce. Your guests won’t believe you made this restaurant-quality dish at home!


Craving churrasco but only have thicker cuts like boneless beef short rib? No worries! Try this chef’s trick: butterfly it! This technique, demonstrated in the recipe headnote photo, transforms a thick cut into the perfect thickness for rapid grilling or searing. It’s a game-changer that’ll expand your churrasco possibilities!

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