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Overhead of the juicy Brazilian Steak with Chimichurri Sauce
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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.
Course Main
Cuisine Brazilian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 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