Authentic Churrasco Steak with Chimichurri: A Grilling Classic
High-heat searing and fresh herbs turn simple beef into a vibrant flavor celebration.
Churrasco steak with chimichurri is more than just a meal — it’s a celebration of South American grilling culture, famous across Argentina, Uruguay, and Brazil. Bursting with flavor, this dish brings together juicy, expertly-cooked steak and the herbal zing of a homemade chimichurri sauce. Whether you are new to South American BBQ or looking to perfect your technique, this comprehensive guide covers everything you need, from selecting your steak to mastering the grill, complete with step-by-step instructions and expert tips.
What is Churrasco?
The word churrasco simply means ‘grilled meat’ in both Spanish and Portuguese. In reality, it represents a rich culinary tradition found all over South America, particularly in Argentina, Uruguay, and Brazil. Unlike American barbecue, which features slow smoking and heavy sauces, churrasco is about high-heat grilling and simple seasoning, usually just salt and perhaps a bit of pepper, letting the flavor of the beef shine through. Slices of steak are typically served with chimichurri — a vibrant green sauce loaded with herbs, garlic, vinegar, and olive oil.
- Origins: Churrasco traces its roots to the gauchos (cowboys) of the Pampas, who grilled meat over open fires in the grasslands of Argentina and Brazil.
- Tradition: In many households, churrasco is the centerpiece of family gatherings and celebrations, often cooked on a charcoal or wood-fired grill.
- Versatility: While most associated with steaks, churrasco can refer to various cuts of meat, sometimes even including sausages, ribs, and chicken.
The Best Cuts for Churrasco Steak
When it comes to churrasco, the steak cut makes all the difference. South American grills favor beef with generous marbling, ensuring juicy results even over high heat. Here are the most common and recommended cuts for authentic churrasco:
| Cut Name | Description | Notes |
|---|---|---|
| Flank Steak | Lean, long, and flat with a pronounced grain | Classic choice in Argentina and Uruguay |
| Skirt Steak | Richly marbled, intensely beefy flavor | Brazilians often use this for “fraldinha” churrasco |
| Hanger Steak | Loose-grained, deeply savory | Known as “entraña” in Argentina |
| Picanha (Top Sirloin Cap) | Thick-rimmed cap of fat, very juicy | Brazil’s most beloved steak for grilling |
For home cooks, flank steak is an ideal choice for beginners. It’s widely available and absorbs flavors easily, delivering a bold, tender result when grilled and sliced properly.
Essential Ingredients
Churrasco’s magic lies in its simplicity. Here’s what you’ll need for both the steak and the chimichurri sauce:
For the Steak
- 1 1/2 to 2 pounds flank steak (or preferred cut: skirt, hanger, or picanha)
- Kosher or sea salt
- Freshly ground black pepper (optional)
For the Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, minced
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 4 garlic cloves, finely minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- Kosher salt and black pepper, to taste
Tip: Don’t skimp on the quality of oil and vinegar, as these are prominent in chimichurri’s flavor profile.
How to Prepare Churrasco Steak
Preparing churrasco steak is straightforward, but attention to detail transforms an ordinary steak into a show-stopping centerpiece. Follow these essential steps for best results:
Step 1: Make the Chimichurri
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- In a bowl, combine parsley, oregano, and garlic.
- Add red wine vinegar and stir to marry the flavors.
- Slowly drizzle in olive oil, whisking to bind the sauce.
- Season with red pepper flakes, salt, and black pepper. Taste and adjust for brightness (more vinegar), heat (more pepper flakes), or saltiness.
- Let the chimichurri rest at least 30 minutes for flavors to meld. (It can also be made up to 24 hours in advance; store covered in the refrigerator.)
Step 2: Prepare the Steak
- Pat the steak dry with paper towels for maximum browning.
- Generously season both sides with salt (and black pepper, if using).
- Let the steak sit at room temperature for about 30 minutes for even cooking.
Step 3: Preheat the Grill
- Preheat your grill to high (at least 450°F; hotter is even better).
- If using charcoal, build a two-zone fire (one hot side, one cooler). For gas, turn burners to high and close the lid to build heat.
Step 4: Grill the Steak
- Place the steak over the hottest part of the grill. Cook, turning every 1 to 2 minutes, to ensure even searing.
- For medium-rare (ideal for churrasco), grill until the internal temperature reaches 130°F – about 8-10 minutes for 1 1/2-inch thick cut.
- Transfer to a platter, tent loosely with foil, and rest for 5-10 minutes before slicing. This helps juices redistribute for maximum tenderness.
- Slice thinly across the grain for a melt-in-your-mouth texture.
Tips for Perfect Churrasco: Pitmaster’s Advice
- Use dry steak: Moisture on the steak’s surface inhibits browning. Always pat dry before grilling.
- High heat is key: Churrasco is all about a crisp, charred crust and juicy interior from intense, direct heat.
- Salt only: Many South American cooks rely solely on salt. Pepper can burn at high temperatures, but it’s fine to add if preferred.
- Rest before slicing: Cutting into steak too early releases precious juices; patience pays off.
- Slice against the grain: This shortens the muscle fibers, making each bite extra tender.
Serving Suggestions
Churrasco steak is traditionally served family-style, sliced thin and topped with generous spoonfuls of chimichurri. Pair your steak with classic South American sides such as:
- Grilled vegetables (bell peppers, onions, asparagus)
- Roasted potatoes or cassava (yuca frita)
- Crisp salads (tomato and onion salad with olive oil, salt, and vinegar)
- Crusty bread to mop up juices and leftover sauce
- Malbec, Tannat, or a light lager to drink
Expert Variations: Make it Uniquely Yours
Great churrasco is endlessly adaptable. Try these spins to match your tastes or wow your guests:
- Try different herbs: Swap parsley for cilantro, basil, or add fresh mint for a twist on the chimichurri.
- Citrus zip: Add a squeeze of lemon or lime to the chimichurri for an extra bright, fresh punch.
- Wood-fired flavor: Grill over lump charcoal or wood for that signature smoky aroma.
- Spicy kick: Mix in minced fresh chili (such as jalapeño) for more heat.
- Serve surf and turf: Pair slices of churrasco with grilled shrimp for an epic feast.
Frequently Asked Questions (FAQs)
Q: Can I make churrasco steak inside, without a grill?
A: Absolutely! A well-heated cast iron skillet or grill pan over high heat works wonderfully for searing churrasco indoors. Make sure to ventilate your kitchen, as you’re aiming for a quick, crispy sear for the steak. Don’t overcrowd the pan, and allow the steak to rest before slicing.
Q: Can I marinate the steak?
A: Traditional churrasco keeps the focus on beef and relies mostly on salt, but you can marinate the steak in some chimichurri (without the oil) for 1-2 hours before grilling for extra herbal depth. Be sure to scrape off most of the marinade before placing steak on the grill to prevent burning.
Q: How far in advance can I make chimichurri?
A: Chimichurri actually improves as it sits and the flavors marry! You can make it up to a day in advance and store covered in the fridge. Bring it to room temperature before serving, and stir well as the oil may solidify when chilled.
Q: What if I don’t eat beef?
A: Churrasco’s grilling method and chimichurri sauce work beautifully with chicken thighs, pork tenderloin, lamb chops, or even hearty portobello mushrooms for a vegetarian option.
Q: What’s the best way to reheat leftover churrasco?
A: Gently reheat sliced steak in a hot skillet with a splash of beef stock or water, just until warmed through. Avoid microwaving, which can toughen the meat.
Conclusion: Experience South America’s Best at Home
Mastering churrasco steak with chimichurri transforms any meal into a joyous, communal celebration. With top-quality beef, simple seasonings, and a bold fresh sauce, you’ll experience the essence of South American grilling from your own backyard. Fire up the grill, invite your friends and family, and savor every slice of this iconic staple. Buen provecho — bom apetite!
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