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Churrasco steak served
Delicious South American grilled steak with chimichurri sauce

Grilled Churrasco Steak with Chimichurri

Author: Flavelo
Recipes Main Courses
Churrasco isn't just a dish; it's the essence of South American life: fire, meat, and passion. The secret lies in the meeting of primal beef flavor and fresh, tangy Chimichurri sauce. Fatty, robust cuts are permeated by the smoke of the embers, perfectly counterbalanced by the acidity and herbal freshness of the sauce. A true 'gaucho' feast.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Grill pan or outdoor grill
  • Tongs
  • Cutting board
  • Basting brush

Instructions

1 ✓

Remove the steak from the fridge at least 30 minutes before cooking to reach room temperature. Make a quick marinade: whisk together olive oil, minced garlic, chopped herbs, and lemon juice.

Tip: Cold meat cools down the hot pan instantly, preventing a good sear. Room temperature meat cooks more evenly.
2 ✓

Lightly brush the steaks with the marinade and let sit for 20-30 minutes.

Tip: The oily marinade helps heat transfer and adds flavor, but wipe off excess before grilling to prevent the garlic from burning.
3 ✓

Heat your grill pan or grill until smoking hot. Season the meat generously with salt, then place it on the grill. Cook for 3-4 minutes per side (depending on thickness) for medium-rare/medium.

Tip: Don't move the meat for the first 2 minutes! Let the caramelized crust (Maillard reaction) form; it will release from the grates naturally.
4 ✓

Remove the steak and rest on a board or plate, loosely tented with foil, for 5-10 minutes.

Tip: During cooking, juices migrate to the center. Resting allows them to flow back into the fibers, ensuring a juicy steak.
5 ✓

Serve drizzled with Chimichurri sauce. The acidic, herbal sauce cuts through the richness of the beef.

Tip: Never cook Chimichurri; it is best served fresh!

Recipe FAQ

Which cut should I choose?
While tenderloin is soft, Churrasco calls for a fattier, more flavorful cut like Skirt Steak, Ribeye, or Sirloin, as the fat provides the flavor.
When should I salt it?
Right before grilling! If you salt too early, it draws moisture out of the meat, causing it to steam rather than sear.

Ingredients

  • 2 lbs Beef Steaks (Sirloin, Ribeye, or Skirt Steak)
  • 4 cloves Garlic (minced)
  • 1/4 cup Olive Oil
  • 1 bunch Fresh Parsley (for marinade)
  • 1 tbsp Fresh Cilantro (optional)
  • 1 tbsp Lemon Juice (or Red Wine Vinegar)
  • 2 tsp Coarse Kosher Salt or Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2/3 cup Chimichurri Sauce (store-bought or homemade)