Churrasquito Recipe

Cuisine: Latin American
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4

Welcome, today I’m finally sharing my long, cozy version of a Churrasquito Recipe, something that’s always been close to my heart because it’s so simple yet full of bold flavor.

I’ve cooked many styles of churrasco over the years—Argentine-style plancha versions, Cuban mojo-marinated versions, even butterflied short rib when I couldn’t find skirt steakbut churrasquito feels like the sweet spot.

It cooks fast, stays juicy, and brings this bright herbal punch that always gets me smiling in my kitchen.

Whenever I think about churrasquito, I imagine those warm evenings when the grill is crackling a bit louder than usual, the chimichurri smells garlicky and fresh, and the steak sears so quickly you barely have time to blink.

Hi, my name is Dipendra Kumar. I am a chef, and I like cooking food for my family and relatives. My relative calls me all the time. You are a pro chef, why you not posted recipes on social media? That’s why I posted an article on Google.

Ingredients

Food consists of ingredients; quick cooking is required, the spice ingredients should be good and in the right quantity, and then the taste of the food matters.

Amount	Unit	Name	Notes
2	lbs	skirt steak	or hanger steak or butterflied boneless short rib
1	cup	mojo marinade	optional but amazing with citrus and garlic
to taste	—	kosher salt
to taste	—	black pepper
1	batch	chimichurri sauce	homemade preferred

Equipment

• 1 grill or cast-iron skillet
• 1 cutting board
• 1 sharp chef knife
• 1 pair of tongs
• 1 shallow dish (for marinating)
• 1 wire rack + sheet pan (optional for dry brining)
• 1 small brush or spoon for chimichurri

What Makes Churrasquito Special

For me, churrasquito is like the smaller, relaxed cousin of a big churrasco feast.

Instead of giant spits of meat or big restaurant-style grilling setups, churrasquito is thin steak cooked quickly over strong heat, then sliced thin and showered with herbs and garlic.

Skirt steak is my forever-favorite for this. It’s naturally flavorful, tender when cooked right, and takes on marinades beautifully.

If you can’t find skirt, hanger steak, or a butterflied boneless short rib works too—you just want that thin, even thickness that cooks fast and stays juicy.

One thing I always do is salt the steak early. Let it rest at least 30 minutes, uncovered.

This tiny step lets the salt pull into the meat, makes it taste deeper, and gives the outside a way better sear. When I skip this step, I honestly feel the difference.

How to Make Churrasquito

Step 1: Prep the steak

I start by cutting the skirt steak into 5–6-inch sections so they’re easy to handle. I season with salt and pepper.

If I’m using mojo marinade, I pour it all over the meat in a shallow dish and let it rest 20 minutes to 2 hours in the fridge.

Any longer and the citrus begins softening the fibers a little too much, so I avoid that.

Step 2: Heat the grill or skillet

I heat my grill on high or place my cast-iron skillet over high heat until it’s lightly smoking. Churrasquito needs strong heat to get that fast crust.

If the pan isn’t hot, the steak kinda steams instead of searing, and I really hate when that happens.

Step 3: Sear and flip often

I place each piece of steak down and flip it every minute.

I know some people think flipping often is wrong, but for thin steak like this, it helps keep the inside pink and the outside beautifully charred. It usually takes 6–8 minutes to hit medium-rare.

Step 4: Add chimichurri near the end

In the last minute, I brush a little chimichurri on top. Not too early because herbs burn easily,

but right near the end, they warm up, get fragrant, and start sending up the most delicious aroma.

Step 5: Rest the steak

I transfer the steak to a warm plate and let it rest for 5 minutes. Resting feels like giving the meat time to settle down, and when you slice it later, the juices stay inside instead of spilling everywhere.

Step 6: Slice and serve

I slice the steak thinly against the grain. That’s super important because skirt steak has long fibers, and slicing across them keeps everything tender. Then I spoon chimichurri all over the top and serve it right away.

Recipe Tips

Use high heat always
Churrasquito isn’t slow cooking. You need fast, intense heat for a perfect crust.

Flip the steak often
Frequent flipping reduces the grey band inside and keeps doneness even.

Salt early if you can
Dry-brining for even 30 minutes changes the sear and flavor drastically.

Mojo adds brightness
It’s optional, but the citrus-garlic note makes the beef shine.

Chimichurri gets better with time
I always make it at least 30 minutes before serving so the flavors blend.

Variations

Basil Chimichurri

Sometimes I swap half the parsley for basil. It gives the chimichurri a softer, sweeter feel that plays beautifully with smoky meat.

Churrasquito Bites

I cut the steak into small cubes, skewer them with peppers or onions, and grill quickly. Perfect little appetizers.

Churrasquito Salad

Sliced steak tossed on mixed greens with avocado, onions, and a chimichurri drizzle becomes an entire meal that looks simple but tastes like a feast.

Storage

If I somehow end up with leftovers (rare, honestly), here’s how I keep them:

• Refrigerator: steak lasts 3–4 days; chimichurri lasts about a week.
• Freezer: cooked steak freezes well for up to 2–3 months.
• Room temperature: Don’t leave cooked steak out for more than 2 hours.

FAQs:-

Conclusion

I loved bringing this churrasquito recipe together because it’s honestly one of those meals that feels simple but fills your whole kitchen with excitement.

I hope you try it soon and maybe make it part of your own memories too. And really, I can’t wait to hear how your version turns out.

Read More:- Mary Berry Parsnip Soup Recipe