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.
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
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
- 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 about 3 to 4 minutes each side for medium rare results.
- 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.
Expert Tips & FAQs
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 food 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 rest for a few minutes to allow the juices of the meat to redistribute, to ensure the meat is juicy.
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! ♥♥♥
Brazilian Steak with Chimichurri Sauce
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
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.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love. 
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.
Yummy
One of the best chimichurri sauces out there!
Chimichurri seems to be one of the best sauces to make with steak. So flavorful!
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.
I am so glad to hear that you enjoyed this recipe! The sour cream addition sounds really good!
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!
Thanks! I am still learning so much with this photography…. I missed sharing on here! Hope you enjoy!