Emilie Meyer
Churrasco is a term used to describe a variety of cooked meat dishes in Latin America, Brazil, Spain, and Portugal. While it is typically grilled over an open flame, it can be adapted for the stovetop. The most common cut of meat used for churrasco is skirt steak, but other thin, quick-cooking steaks can be used. The steak is typically marinated, seasoned, and cooked over high heat to produce a juicy and flavorful dish. The key to a successful churrasco is in the technique, which involves grilling thinner cuts of meat and achieving an overall char on the steak. The dish is often served with a chimichurri sauce, which provides a bright pop of herbal and garlicky flavor.
| Characteristics | Values |
|---|---|
| Type of Meat | Skirt steak, flank steak, picanha, or boneless short rib |
| Marinade | Chimichurri, citrus-garlicky marinade, or Cuban mojo criollo |
| Seasoning | Salt, pepper, and Aarón’s Adobo |
| Cooking Method | Grill, cast-iron skillet, or flat surface griddle |
| Cooking Temperature | High heat, about 500°F (260°C) |
| Cooking Time | 3-4 minutes on one side, 2-4 minutes on the other |
| Resting Time | 5-10 minutes |
| Sauce | Chimichurri, jus, or both |
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What You'll Learn
Choose the right cut of meat
Churrasco is a Latin American term for grilled skirt steak under an open flame. It is a long, flat cut of beef from the diaphragm muscles of the cow. The natural fats and juices dripping onto hot charcoal create a distinctive flavour.
Skirt steak is porous and pairs well with a marinade. It is usually about 1/2-inch in thickness and is best served rare or medium-rare. If you are using thicker cuts of meat, it is recommended to leave them on the counter to come to room temperature before grilling. However, skirt steak is so thin that it will overcook by the time it chars if you put it on the grill at room temperature. So, go straight from the fridge to the grill with skirt steak.
Other cuts of steak that can be used for churrasco include flank steak, flatiron, hanger steak, picanha, and flap meat. Flap meat, or bavette, is like the more tender cousin of skirt steak. It is lean, full of delicate flavour, and just as grill-friendly. Flank steak is a bit thicker than skirt steak and is a good alternative.
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Prepare a chimichurri marinade
Chimichurri is a traditional recipe from Uruguay and Argentina, where it is commonly used as a marinade and sauce for grilled meats, especially churrasco (grilled beef). It is a vibrant, tangy, and herbaceous condiment with dominant notes of fresh parsley, garlic, and oregano. Here is a step-by-step guide to preparing a chimichurri marinade:
Ingredients:
- Fresh parsley
- Garlic
- Olive oil
- Red wine vinegar
- Oregano
- Red pepper flakes
- Salt
- Pepper
- Lemon juice (optional)
Instructions:
Firstly, wash and finely chop the parsley, removing any large stems. Then, combine the parsley with the garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper in a blender or small bowl. If using a blender, slowly pour in the olive oil while blending at high speed until a thick paste forms. If using a bowl, stir in the olive oil with a fork. Adjust the seasoning to taste.
For best results, cover and refrigerate the marinade for a few hours or overnight to allow the flavours to meld. When ready to use, place your chosen meat (such as steak, chicken, or shrimp) in a freezer bag or plastic container. Add two tablespoons of chimichurri marinade and one tablespoon of olive oil and lemon juice (if desired). Spread the mixture all over the meat.
Preheat your grill or grill pan to a medium-high heat. Allow the meat to come to room temperature, then cook for 3-5 minutes on each side, depending on the thickness of the meat and your desired level of doneness. Let the meat rest before slicing across the grain to ensure tenderness.
Storage:
Chimichurri marinade can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, it can be frozen for up to three months. Simply portion it into ice cube trays, transfer the frozen cubes to a freezer bag, and thaw as needed.
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Marinate the meat
Churrasco is a term used to describe grilled skirt steak under an open flame. It is a long, flat cut of skirt steak that is marinated until tender and grilled to perfection. While skirt steak is the most common cut of meat used for churrasco, other thin, quick-cooking steaks can also be used.
There are many different ways to marinate the meat, but a common denominator is that skirt steak is the best cut of meat for churrasco. A popular marinade is mojo marinade, a citrus-garlicky marinade like Cuban mojo criollo. For this marinade, place the steaks in a large baking dish and pour the mojo marinade on top. Then, season with salt and pepper to taste. Cover the dish with plastic wrap and let the steaks marinate for 20 minutes to 2 hours. The longer the steaks marinate, the more tender they will be. However, if you marinate the steaks for too long, the texture will change.
Another option is to use a chimichurri marinade. To make this marinade, whisk together the parsley, garlic, red wine vinegar, lime juice, lime zest, olive oil, red pepper flakes, and salt. Then, blend the orange juice, olive oil, water, serrano chile, and garlic cloves until smooth. Add the salt and blend again. Transfer the marinade to an airtight bag and place the skirt steak and garlic cloves in the bag. Seal the bag and refrigerate for 1 hour.
It is important to note that the marinating time for the steak should be at least 30 minutes to 1 hour to allow the flavors to seep into the meat. Skimping on the marinating time will result in a bland steak. After marinating, be sure to pat the meat dry before cooking it.
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Sear the steak
To achieve a good sear on your steak, it is important to ensure your steak is at room temperature before cooking. Remove your steak from the fridge and let it sit for 30 minutes. During this time, you can season the steak generously with salt and pepper or a steak seasoning.
Next, you will want to heat up your pan. A cast-iron skillet is the best choice for pan-searing steak, as it retains heat well and gives a great sear. Heat the pan on high heat, and once it is hot, add a high-temperature oil like grapeseed oil, canola oil, ghee, or avocado oil. You can also use duck or pork fat. The oil should be very hot—it should sizzle when placed in the pan.
Now you are ready to sear your steak. Place the steak in the pan and let it sear for a few minutes. The exact time will depend on the thickness of your steak and the temperature of the pan, but for a 1-inch thick steak, you are looking at around 60-90 seconds per side for a good sear. It is okay to flip the steak more than once—this will help to minimize overcooking and achieve an even sear.
Once the steak is seared to your liking, remove it from the pan and let it rest for 5-10 minutes. This will allow the juices to redistribute, resulting in a juicy, tender steak.
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Rest the steak
Resting your steak is a crucial step in the cooking process. It ensures your steak is juicy and flavorful, and it gives you time to prepare any sides or sauces.
Firstly, you should remove the steak from the heat a few minutes before it reaches your desired temperature. A medium-rare steak should be taken off the heat at around 115°F (46°C). This is because the steak will continue to cook as it rests, and the temperature will continue to rise.
Next, transfer the steak to a cutting board, warm plate, or serving platter. It is important to keep the steak warm, so you can tent the pan with aluminum foil to trap the heat. However, be careful not to let the steak cool down too much. The outside can cool down slightly, but it should not become cold.
How long you rest your steak depends on its thickness and how long it was cooked for. A good rule of thumb is to rest thin steaks for half the time they were cooked, and thick steaks for the entire time they were cooked. You can also follow these guidelines:
- Rest the steak for 5 minutes per inch of thickness
- Rest the steak for 10 minutes per pound
- Rest the steak for 1 minute for every 100 grams
Resting the steak allows the muscle fibers to relax and the juices to redistribute. This means that when you cut into the steak, the juices will not pool out, and your steak will be moist and flavorful.
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