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    Home » Beef » Brazilian Steak with Chimichurri Sauce

    Brazilian Steak with Chimichurri Sauce

    Published: Sep 1, 2021 by Sharee · This post may contain affiliate links

    11257 shares
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    Jump to Recipe Print Recipe

    This is a juicy marinated Brazilian Steak that is served with a delicious homemade Chimichurri Sauce full of fresh flavors that you can make in 30 minutes. The lime juice and cumin give the marinade delicious citrus and smoky flavor.

    Overhead of the juicy Brazilian Steak with Chimuchurri Sauce

    Why This Recipe Works

    This is a juicy marinated Brazilian style skirt steak that is served with a delicious homemade chimichurri sauce full of fresh flavors that you can make in 30 minutes. The lime juice and cumin give the marinade delicious citrus and smoky flavor.

    Traditionally this dish calls for a cut of beef called Picanha that is then seasoned with a coarse Brazilian salt called a Sal Grosso. Then it’s skewered and cooked over an open fire. We simplify the traditional recipe by using a different more accessible as well as affordable cut of meat.

    The sauce is a great garnish that adds a level of freshness to the dish which compliments the rich flavor of the meat.

    What Goes Into This Recipe

    Brazilian Steak with Chimichurri Sauce Ingredients

    Cumin – We use cumin to help create a hint of smoky flavor to substitute as much as possible for not cooking over an open flame as one would traditionally would with this recipe.

    Oregano and Thyme – Oregano and thyme is added to this recipe to add an earthy flavor that will also help with achieving that traditional open fire flavor as much as possible when cooking this in our kitchen.

    How to Make This Recipe

    Preparing meat collage of four images showing the cooking steps
    1. Mix the cumin, oregano, thyme, olive oil, lime juice together in a bowl.
    2. Place meat in container that can be stored in refrigerator during the marinating process.
    3. Rub the season mixture onto each side of the meat.
    4. Salt and Pepper both sides of the skirt steak.
    5. Cover the container with foil or plastic, place the container in the fridge and let the meat marinate for at least an hour. (I usually let the meat marinate overnight for maximum flavor and tenderness).
    6. When ready to cook the meat, remove meat from refrigerator. Let the meat come to slight room temperature to allow for even cooking. (For at least 15 to 20 minutes. You can let it sit out while you prep the grill or skillet.)
    7. Prep your grill. Or heat your cast iron pan using medium high heat.
    8. Once the charcoals are gray, and the grill is hot, place the steaks on the grill, close the cover. Or place the meat in the pan on the stove top. Cook the meat for about 3 to 4 minutes each side for medium rare results.
    9. Remove the meat from the grill/pan, place the meat on a pan or plate and loosely cover the pan or plate the meat is in with foil. Let the meat rests for a few minutes to allow the juices of the meat to redistribute, to ensure the meat is juicy.
    10. While the meat rests, mix the sauce ingredients together, set aside.
    11. Cut the meat into thin slices, make sure to cut against the grain when slicing the meat, this will help make the meat tender as well.
    12. Garnish the meat with the sauce and serve.
    Preparing sauce collage of four images showing each step in details

    Expert Tips & FAQs

    How to intensify the flavor?

    Double your spices to create a more robust flavor.

    How to tenderize the meat?

    Let the meat marinate as recommended to enhance the flavor as well as tenderize the
    meat.

    Which salt is best to use?

    Use a coarse salt such as Kosher salt when it’s difficult to find Sal Grosso salt. Check local specialty food stores, local specialty spice stores and online to purchase this Sal Grosso salt.

    How to slice the meat properly?

    Make sure to cut the meat against the grain when slicing the meat, this will help make the meat tender as well.

    Should the meat rest?

    Let the meat rest for a few minutes to allow the juices of the meat to redistribute, to ensure the meat is juicy.

    Juicy Brazilian Steak with Chimichurri Sauce served on a plate with a fork and knife on the side

    Related Recipes

    • Citrus Marinated Skirt Steaks
    • Steaks with Bourbon Cream Mushroom Sauce
    • Red Wine Rosemary Marinated Steaks

    Also, Food Network has a few similar recipes.

    ♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥

    Overhead of the juicy Brazilian Steak with Chimichurri Sauce

    Brazilian Steak with Chimichurri Sauce

    This is a juicy marinated Brazilian Steak that is served with a delicious homemade Chimichurri Sauce full of fresh flavors that you can make in 30 minutes. The lime juice and cumin give the marinade delicious citrus and smoky flavor.
    5 from 7 votes
    Print Pin Rate
    Course: Main
    Cuisine: Brazilian
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 398kcal
    Author: Sharee

    Ingredients

    • 3 pounds skirt steak

    Rub:

    • 1/2 tablespoon ground cumin
    • 3 teaspoons oregano
    • 2 teaspoons ground thyme
    • 1 juice of one lime
    • ¼ cup olive oil
    • coarse salt
    • fresh cracked black pepper

    Chimichurri Sauce:

    • 1 cup flat leaf parsley
    • 4 garlic cloves finely chopped
    • ½ cup chopped fresh cilantro (this is about ½ small bundle of fresh cilantro before chopping it)
    • 1 teaspoon coarse salt
    • ¼ – ½ teaspoon crushed red pepper
    • 1 ½ teaspoon dried oregano
    • ¼ cup red wine vinegar
    • ½ cup extra virgin olive oil
    • 4 tablespoons of hot water
    • freshly crack black pepper to taste

    Instructions

    • Mix the cumin, oregano, thyme, olive oil, lime juice together in a bowl.
    • Place meat in container that can be stored in refrigerator during the marinating process.
    • Rub the season mixture onto each side of the meat.
    • Salt and Pepper both sides of the skirt steak.
    • Cover the container with foil or plastic, place the container in the fridge and let the meat marinate for at least an hour. (I usually let the meat marinate overnight for maximum flavor and tenderness).
    • When ready to cook the meat, remove meat from refrigerator. Let the meat come to slight room temperature to allow for even cooking. (For at least 15 to 20 minutes. You can let it sit out while you prep the grill or skillet.)
    • Prep your grill. Or heat your cast iron pan using medium high heat.
    • Once the charcoals are gray, and the grill is hot, place the steaks on the grill, close the cover. Or place the meat in the pan on the stove top. Cook the meat for about3 to 4 minutes each side for medium rare results. (See notes below for cooking time suggestions/tips.)
    • Remove the meat from the grill/pan, place the meat on a pan or plate and loosely cover the pan or plate the meat is in with foil. Let the meat rests for a few minutes to allow the juices of the meat to redistribute, to ensure the meat is juicy.
    • While the meat rests, mix the sauce ingredients together, set aside.
    • Cut the meat into thin slices, make sure to cut against the grain when slicing the meat, this will help make the meat tender as well.
    • Garnish the meat with the sauce and serve.

    Notes

    • Double your spices to create a more robust flavor.
    • Let the meat marinate as recommended to enhance the flavor as well as tenderize the meat.
    • Use a coarse salt such as Kosher salt when it’s difficult to find Sal Grosso salt. Check local specialty stores, local specialty spice stores and online to purchase this Sal Grosso salt.
    • Make sure to cut the meat against the grain when slicing the meat, this will help make the meat tender as well.
    • Let the meat rests for a few minutes to allow the juices of the meat to redistribute, to ensure the meat is juicy.
    • Your cooking time may vary depending on if you purchased a thin or thick portion of skirt steak. You can ensure the meat is cooked to medium by inserting a meat thermometer in the thickest portion of the meat to ensure the meat temperature has met 160 degrees, for medium rare the temperature of the meat should be around 145 degrees. 

    Nutrition

    Calories: 398kcal | Carbohydrates: 8g | Protein: 2g | Fat: 42g | Saturated Fat: 15g | Sodium: 606mg | Potassium: 206mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1860IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 3mg

    Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.

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    Reader Interactions

    Comments

    1. Candace

      January 13, 2025 at 1:58 pm

      5 stars
      My family and friends loved this, and it was a quick and easy recipe to make when I suddenly had guests over at the last minute!

      Reply
    2. John

      October 07, 2022 at 3:39 am

      5 stars
      This was my first attempt at a Brazillian Chimichurri marinated steak… instead of skirt, I used a 2.5 pound flank steak. Marinated for 30 hours and grilled on each side for 4 minutes. This was easy and a terrific result.

      Reply
    3. Siamiyah watts

      September 04, 2021 at 1:12 pm

      5 stars
      Yummy

      Reply
    4. Helena

      January 03, 2021 at 12:46 pm

      5 stars
      One of the best chimichurri sauces out there!

      Reply
    5. Helena

      December 27, 2020 at 8:28 pm

      5 stars
      Chimichurri seems to be one of the best sauces to make with steak. So flavorful!

      Reply
    6. Angela Bimberg

      October 20, 2020 at 10:06 pm

      5 stars
      Oh my gosh this was absolutely amazing. I had gone to a Brazilian Steakhouse pre Covid and fell in love with the sauce they had for their steak. I found your recipe for the Chimichurri sauce and added a little lite sour cream to make it creamy and served it over broiled cauliand also used it as a salad dressing over fresh spinach and sunflower seeds. . Thank you so much for Sharing your goodness. I can’t wait to try the steak rub.

      Reply
      • Savory Spicerack

        January 05, 2021 at 1:04 pm

        I am so glad to hear that you enjoyed this recipe! The sour cream addition sounds really good!

        Reply
    7. Little Cooking Tips

      May 03, 2017 at 3:12 am

      Hi Sharee! We missed you! The darker photos are beautiful; it seems that you got the hang of it:) As for the recipe, we’d LOVE to try this rub now that the grilling season is officially here as well, with high temps:) Great work sweetie!

      Reply
      • Savory Spicerack

        May 07, 2017 at 12:52 pm

        Thanks! I am still learning so much with this photography…. I missed sharing on here! Hope you enjoy!

        Reply
    5 from 7 votes (1 rating without comment)

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