Traditional Churrasco

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 09/13/23
Traditional churrasco skirt steak on parchment paper

The Spruce Eats / Victoria Heydt

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 6 servings

This is a great recipe for Brazilian-style skirt steak on skewers. Churrasco is a very popular food in South America and is the traditional Brazilian way to barbecue. And no wonder it's a favorite, as these strips of steak are sliced thin, and then grilled to absolute perfection. Tender, juicy steak that's dressed in a chimichurri sauce, consisting of olive oil, onion, garlic, red wine vinegar, with a touch of spices and herbs. Just delightful!

Churrasco is made from skirt steak, which comes from the section of the cow known as the beef plate primal cut. A very tasty cut of beef, yet it is known to be a tougher cut, as it has a lot of connective tissue. 

This recipe only takes a mere 30 minutes, from start to finish, so you can place it quickly on the table for eating, whether it be a weeknight or weekend meal. These delicious morsels are great served up with rice and grilled vegetables.

Ingredients

  • 2 pounds skirt steak

  • 2 teaspoons sea salt, plus more to taste

  • 1 teaspoon black pepper, plus more to taste

  • 1/2 cup olive oil

  • 1/4 cup minced onion

  • 2 cloves garlic, minced

  • 2 tablespoons red wine vinegar

  • 2 tablespoons flat-leaf parsley, finely chopped

  • 1 tablespoon fresh oregano, minced

Steps to Make It

  1. Gather the ingredients.

    Ingredients for traditional churrasco skirt steak gathered

    The Spruce Eats / Victoria Heydt

  2. Preheat grill for medium-high heat.​ 

    A grill with the flames on and preheating

    The Spruce Eats / Victoria Heydt

  3. Salt and pepper both sides of the steaks.

    Overhead of a steak being salt and peppered

    The Spruce Eats / Victoria Heydt

  4. Cut the steaks into 2-inch wide strips.

    Steak cut into two-inch strips on a cutting board

    The Spruce Eats / Victoria Heydt

  5. Roll skirt steak strips into coils and place about 3 to 4 on large metal skewers.

    Steak strips with a skewer through them resting on a cutting board

    The Spruce Eats / Victoria Heydt

  6. Place onto grill and cook for 4 to 5 minutes per side.

    Steak on skewers cooking on a grill

    The Spruce Eats / Victoria Heydt

  7. When the meat is cooked through (internal temperature between 155 to 165 F), remove from heat.

    Cooked meat on skewers on a grill

    The Spruce Eats / Victoria Heydt

  8. While the meat is resting, combine the salt, pepper, olive oil, onion, garlic, red wine vinegar, parsley, and oregano in a small dish.

    A seasoning and herb sauce whisked together in a bowl

    The Spruce Eats / Victoria Heydt

  9. Pour over the skirt steak and serve with your choice of sides.

    Meat being covered in the herb and seasoning sauce

    The Spruce Eats / Victoria Heydt
Nutrition Facts (per serving)
527 Calories
40g Fat
2g Carbs
38g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 527
% Daily Value*
Total Fat 40g 51%
Saturated Fat 11g 57%
Cholesterol 90mg 30%
Sodium 833mg 36%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 38g
Vitamin C 3mg 16%
Calcium 26mg 2%
Iron 4mg 24%
Potassium 541mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)