• >
  • Recipes
  • >
  • Grilled Skirt Steak (Churrasco)

Grilled Skirt Steak (Churrasco)

Photo: Grilled Skirt Steak (Churrasco)

TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

CHIMICHURRI SAUCE:
  • 2 skirt steaks (about 1 pound each), trimmed of fat and cut in 1/2 crosswise
  • Sea salt and fresh ground black pepper
  • 1 teaspoon onion powder
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Vegetable oil cooking spray
  • Chimichurri, recipe follows
      • recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days.

      Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately.

      In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.

      Yield: about 1 cup

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on February 06, 2012

        Flag

        it was awesome ...simple ...and tasty !!! I totally forgot the vinegar part and my family doesnt like chimmichurri so we had it with bbq sauce ...great quick fix dinner idea

        people found this review Helpful.
        Was this review helpful to you? Yes | No

      • on December 16, 2011

        Flag

        I loved this recipe. I have been looking to see Daisy on one of her shows but I guess I have been missing her. I made this for company and everyone just loved it. Thanks Daisy!! I truly enjoy your show. There are no other Puerto Rican chef shows on TV, even though we are the largest hispanic population in the states.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How