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Argentine Churrasco with Chimichurri

Churrasco is a beloved South American grilling tradition, and this Argentine-style version highlights the bold flavors of smoky, charred beef paired with vibrant chimichurri sauce. Skirt steak, known for its rich beefy taste and tender texture when properly cooked, is seasoned simply with salt and pepper before being grilled over high heat or seared on a plancha. The key to achieving the perfect churrasco is frequent flipping, ensuring an even char while maintaining a juicy interior. A final brush of chimichurri infuses the meat with fresh herbs, garlic, and tangy vinegar, enhancing its depth of flavor. Served thinly sliced against the grain, this dish is perfect for gatherings, offering a taste of Argentina’s renowned asado culture. Whether prepared on a grill or in a skillet, this recipe delivers a satisfying balance of smoky, savory, and herbaceous notes, making it a standout centerpiece for any meal.

Dinner | Starter | Argentinian | Dairy-Free | Egg-Free | Flexitarian | Gluten-Free | Halal | Nut-Free | Shellfish-Free | Soy-Free | Skirt Steak | Grill | Mixing Bowl | Pan | Wire Rack | Beef | Garlic | Oil | Rosemary | Grilling | Marinating | Searing | Whisking | Casual Gathering | Make-Ahead
Time to complete

Prep

30min

Cook

8min

Wait

10min

Total

48min

Ingredients (Makes 4 servings)

Ingredients

  • 2 pounds (900g) trimmed skirt steak or other thin-cut steak such as hanger or butterflied boneless beef short rib
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Neutral oil, such as corn or canola, for greasing grill grate or plancha/skillet

For Serving/Garnishing

  • Chimichurri sauce
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 18
  • Protein: 22
  • Carbohydrates: 0
  • Fiber: 0
Directions

Seasoning the Steak

  • 1. Season the steak generously with salt and pepper on all sides. Place it on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 30 minutes, or up to 8 hours, to enhance flavor and texture.

Grilling the Steak

  • 2. Prepare a charcoal grill by opening the bottom vent completely and lighting a chimney starter filled with charcoal briquettes (6 quarts). Once the top coals are partially covered with ash, pour them into a steeply banked pile on one side of the grill. Set the cooking grate in place, cover, and preheat for 5 minutes. Alternatively, preheat a gas grill by turning all burners to high, covering, and heating until hot (500°F/260°C), about 15 minutes. Clean and oil the grill grate.

Cooking on the Grill

  • 3. Place the steak on the hot side of the grill, cover, and cook for 1 minute. Flip, cover, and cook for another minute. Continue flipping and covering every minute until the steak is well charred and an instant-read thermometer inserted into the center registers 110–115°F (43–46°C) for medium-rare or 115–120°F (46–49°C) for medium, about 6–8 minutes total. Brush the steak lightly with chimichurri during the last minute of cooking.

Cooking on a Plancha or Skillet

  • 4. Heat 2 tablespoons (30ml) of neutral oil in a large cast iron skillet or on a plancha over high heat until lightly smoking. Add the steak in a single layer and cook, turning frequently, until well browned on both sides and the center registers 110–115°F (43–46°C) for medium-rare or 115–120°F (46–49°C) for medium, about 6–8 minutes total. Brush the steak lightly with chimichurri during the last minute of cooking. If available, use a cooking weight to press down on the meat for a better sear.

Resting and Serving

  • 5. Transfer the steak to a large plate and let it rest in a warm place for 10 minutes. Cut into 5- or 6-inch sections, then slice thinly against the grain. Serve with chimichurri sauce spooned on top.
Cookix's Secrets

Achieving the Perfect Sear

  • Use a cast iron skillet or plancha for an even crust and better caramelization.

Alternative Cooking Methods

  • Try sous vide cooking followed by a quick sear for precise doneness.

Alternative Proteins

  • Substitute beef with pork tenderloin or chicken thighs for a different take on churrasco.

Bold Flavor Enhancements

  • Marinate the steak in a mix of garlic, vinegar, and olive oil for an extra punch of flavor.

Complementary Flavor Pairings

  • Serve with grilled vegetables, roasted potatoes, or a fresh salad for a balanced meal.

Enhancing Flavor

  • For deeper flavor, let the steak dry-brine in the refrigerator for up to 8 hours before cooking.

Healthier Variation

  • Use leaner cuts like flank steak and serve with a lighter chimichurri made with less oil.

Resting the Meat

  • Allow the steak to rest before slicing to retain juices and ensure tenderness.

Seasonal Tweaks

  • In colder months, add a warm spice rub with smoked paprika and cumin for extra depth.