If you love bold, garlicky, juicy steak, this Brazilian Steak with Chimichurri needs to go straight on your dinner list! It’s inspired by the flavors you’ll find in Brazilian home cooking — citrus, garlic, herbs, and good olive oil — all seared to perfection and topped with a bright, herb-packed chimichurri sauce.
What makes this recipe special is the beginner-friendly technique. After researching and testing different methods, I landed on a quick, flavorful marinade (no overnight soaking!), plus a high-heat sear that creates a gorgeous crust without overcooking. No special gadgets or extra equipment needed — just your stovetop or grill and a few key steps. It’s practical for any weeknight but still impressive enough for the weekend.
You’ll also get a well-balanced chimichurri that’s not too oily, not too vinegary, and doesn’t overpower the meat. And because this recipe works with multiple cuts of beef, you can use whatever you have on hand — or go full churrasco-style if you want to elevate the meal.
INGREDIENTS YOU NEED
Here’s a quick look at key ingredients that brings this to life. The full ingredient list and instructions are in the recipe card below.
For the Steak
Think of this as your flavor foundation – a simple marinade featuring garlic, citrus, olive oil, salt, pepper, and fresh herbs that enhances the meat without overwhelming it.
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.
For the Chimichurri
Parsley is what gives the sauce a fresh, peppery grassy kick and balances the flavor of the sauce.
Cilantro – This adds a great Brazilian flair.
BEST CUT OF MEAT FOR BRAZILIAN STEAK
Brazilian – style steak is flexible and forgiving, which makes it perfect for home cooking. These cuts all work beautifully – the right one depends on your preferred flavor and texture.
Flank Steak
It’s lean, flavorful, and cooks quickly.
Skirt Steak
Very tender cut with a strong beefy flavor. It’s naturally thin, so it gets an amazing crust in minutes.
Top Sirloin (Picanha Alternative)
Juicy, budget friendly, and easy to find. A great choice for weeknight meals.
Picanha (Traditional Brazilian Cut)
The famous churrasco – style cut with a fat cap that renders beautifully. Rich, tender, and is the most authentic option.
How to Choose the Best One
- Look for good marbling because fat equals flavor.
- Choose a cut that is ¾ to 1 ½ inches thick for the best sear.
- For classic Brazilian flavor, choose picanha.
- For speed, choose the skirt steak.
- For slicing into bowls, salads, or tacos, choose flank.
HOW TO COOK THE STEAK
Marinate
20 – 30 minutes is plenty. The steak should look glossy and lightly coated. When you pick it up, it should smell garlicky, citrusy, and fresh.
Get Your Pan or Grill Super Hot
Cast iron should shimmer with the oil. Gas or charcoal grills should reach at least 450-500°F. If you don’t hear a strong sizzle the second the meat hits the pan, it’s not hot enough.
Sear Without Touching
Let the crust build. The edges will turn deeply browned with caramelization before flipping. Flip once – maybe twice max – and cook to your preferred doneness. For medium-rare, aim for 130–135°F.
Rest + Slice Correctly (The Real Tenderness Secret)
Let the steak rest 5-10 minutes so the juices redistribute. Then, slice thinly against the grain, holding the knife at a slight angle.
Pro Tip – If you struggle to slice steak thinly, chill it in the freezer for 10 minutes before slicing. This is a total game changer.
CHIMICHURRI PREP TIPS
Make this while the steak rests — it takes just 5 minutes.
- Keep it vibrant: It stays bright and green if you don’t overmix.
- Taste and adjust: More salt adds richness, more vinegar adds brightness, more herbs add freshness.
- Aim for spoonable: Not too oily, not too vinegary.
- Don’t blend: The key is keeping it chunky and fresh, not a puree.
EXPERT TIPS FOR SUCCESS
- Pat the steak dry before searing — moisture prevents browning.
- High-heat oils work best for stovetop searing.
- A thermometer ensures perfect doneness every time.
VARIATIONS
- Swap the lemon for lime if that’s what you have on hand.
- Use smoked paprika for warmth.
- A little red pepper flakes or chopped chili adds extra heat.
SERVING SUGGESTIONS
These sides pair perfectly with the bright, garlicky flavors of Brazilian steak and chimichurri.
- White or Garlic Rice
- Roasted Potatoes
- Grilled Veggies
- Plantains
- Repurpose into sandwiches, tacos, bowls, or salads.
Pro Tip – Grill a whole picanha and slice at the tableside for an authentic experience.
STORAGE AND REHEATING
- Fridge – Store sliced steak in an airtight container for up to 3 days.
- Reheat – Warm in a hot skillet for 1–2 minutes until heated through.
FAQs
Double your spices to create a more robust flavor.
I wouldn’t recommend it. Too much citrus can start breaking down the meat, creating a rubbery texture. A short marinade gives plenty of flavor and tenderness.
Absolutely. A cast iron skillet or grill pan give excellent color and a crust that is just as good as outdoor grilling.
MORE STEAK RECIPES
This Red Wine Rosemary Marinated Steak is top notch with so much rosemary flavor, you won’t be disappointed!
I also have a delicious Citrus Marinated Skirt Steak that is super easy to make and is great for tacos and fajitas.
For a truly elevated experience, try these Steaks with Bourbon Cream Mushroom Sauce. They make a special dinner feel like a treat, but are also perfect for a weeknight meal.
♥♥♥ 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 Recipe
Ingredients
Steak and Marinade Ingredients
- 3 pounds skirt steak
- 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 Ingredients
- 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 30 minutes.
- When ready to cook the meat, remove meat from refrigerator. Let the meat come to a slight room temperature to allow for even cooking, by letting it sit 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, cutting against the grain when slicing the meat.
- Garnish the meat with the sauce and serve.
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.
Thanks for teaching me how to cook steak lol. And the sauce was really good!
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!
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!