Churrasquito Recipe

A simple, juicy churrasquito made with thin steak grilled on high heat and finished with fresh chimichurri. I love how fast this comes together and how big the flavors feel.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 People

Course: Dinner, Main Course

Cuisine: American, Argentine

Calories: 650

Ingredients Equipment Method Notes

Ingredients

2 lbs skirt steak or hanger or butterflied short rib
1 cup mojo marinade optional but adds citrus-garlic flavor
to taste — kosher salt
to taste — black pepper
1 batch chimichurri sauce homemade preferred

Equipment

1 Grill or cast-iron skillet For high-heat cooking
1 Cutting board To cut steak after resting
1 Chef knife For slicing against the grain
1 Tongs For flipping often
1 Shallow dish For marinating
1 Wire rack + sheet pan Optional for dry-brining
1 Small spoon or brush For adding chimichurri

Method

Step 1

Cut the skirt steak into 5–6 inch sections. Season with salt and pepper. If using mojo marinade, pour it over the steak in a shallow dish and chill 20 minutes to 2 hours.

Step 2

Heat your grill or cast-iron skillet on high until lightly smoking. Thin steaks need strong heat for a quick sear.

Step 3

Place steak on the hot surface and flip every minute. This keeps the inside pink and prevents a thick grey band. Cook 6–8 minutes for medium-rare.

Step 4

During the last minute, brush a small amount of chimichurri onto the steak so it warms without burning.

Step 5

Transfer steak to a warm plate and rest for 5 minutes so the juices settle and stay inside.

Step 6

Slice thinly against the grain. Spoon more chimichurri over the top and serve immediately.

Notes

I always slice churrasquito super thin because it keeps the meat tender and lets the chimichurri soak in beautifully. You can skip the marinade if you want a more classic style salt, pepper, fire, and fresh herbs are honestly enough some days.