A grilled, juicy churrasco steak with chimichurri is a classic plate that hits the spot every single time. Especially if you’re pairing it with arroz con habichuelas and sweet maduros. Probably one of the best combos of all time right here, next to la bandera Dominicana.

Churrasco Steak with Chimichurri

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What cut of meat will you need

Churrasco steak is traditionally made with skirt steak because it’s super flavorful because it has a good amount of fat, and cooks up perfectly on the grill. It’s one of those cuts that really soaks up marinades and stays super juicy after cooking, which is why it’s such a go-to for this kind of dish.

Some good alternatives are flank steak, flap steak, sirloin, or any cut with a good amount of fat and visible grain works well.

Use both parsley and cilantro in chimichurri

Using both parsley and cilantro in chimichurri isn’t traditional, but it just tastes better. Parsley brings that fresh, peppery bite, and the cilantro adds a citrusy punch that really wakes everything up. Together, they make the sauce way more vibrant, especially over this churrasco steak.

Churrasco Steak with Chimichurri

Dominican style churrasco steak with chimichurri sauce is an easy recipe that always hits, especially with rice, beans, and maduros.
Churrasco Steak with Chimichurri
5 from 1 vote
By: Franchesca Livraghi
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Dominican
Servings 2 servings

Ingredients
  

  • 1 skirt steak
  • 1 sour orange (naranja agria) or equal parts lime juice and orange juice
  • 2 garlic cloves mashed
  • 2 tbsp sofrito
  • ½ tsp adobo
  • ½ tsp salt
  • ¼ tsp cumin
  • ¼ tsp oregano

Chimichurri

  • 1 lime
  • 1 tbsp red wine vinegar
  • 1 bunch fresh parsley
  • ½ bunch fresh cilantro
  • ¼ tsp oregano
  • 2 garlic cloves
  • Salt to taste
  • Pepper to taste
  • ½ teaspoon red pepper flakes (optional)

Instructions
 

  • Marinate the steak by mixing naranja agria, garlic, sofrito, adobo, salt, cumin, and oregano in a bowl. Add the skirt steak and coat it well. Cover and refrigerate for at least 1 hour (or overnight for maximum flavor).
  • Finely chop the parsley, cilantro, and garlic. Mix them with lime juice, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Let the chimichurri sit for 15–20 minutes.
  • Heat your grill or a pan over medium-high heat. Take the steak out of the marinade, pat it dry, and cook for 3–5 minutes per side, or until it’s done to your liking. Let it rest for a few minutes.
  • Slice the steak against the grain and spoon chimichurri on top. Serve and enjoy!
Keyword Chimichurri, Churrasco, Steak
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