This grilled churrasco is bright, fresh, and full of flavor. Skirt steak is tenderized in a vibrant marinade of lime juice, cilantro, jalapeño, garlic, onion, oil, salt, and pepper, then seared quickly over high heat for a smoky, juicy result. Expect tender, succulent slices of steak with a lively citrus and herb profile.
This churrasco recipe features long strips of skirt steak infused with the bold, fresh flavors of lime, cilantro, jalapeño, garlic, and onion. The acidity from the lime both seasons and helps tenderize the meat, so the finished steaks are remarkably tender — they almost melt in your mouth.
It’s an ideal dish year-round but especially welcome in warm weather. The marinade’s bright flavors are perfect for summer grilling, and the method is simple: blend the marinade, let the steak sit for about 30 minutes, then cook it quickly over a hot grill. You’ll have juicy, flavorful steak in under an hour.
Video Below in Recipe Card
Watch the short video in the recipe card to see how to prepare and slice the steak.
For similar recipes try grilled flap steak, marinated flank steak, or a reverse-seared cowboy steak for a hearty alternative.
Table of Contents
- Video Below in Recipe Card
- Ingredient Notes and Substitutions
- How to Make Churrasco
- How to Slice Steak Against the Grain
- Frequently Asked Questions
- Churrasco (Marinated Grilled Skirt Steak) Recipe
Ingredient Notes and Substitutions
- Skirt Steak – A long, thin cut from the underside of the ribs. If skirt steak isn’t available, flank steak is a good substitute.
- Cilantro – Gives the marinade a fresh, bright, slightly citrusy-herb flavor.
- Lime Juice – Adds bright acidity and helps tenderize the meat. Mexican (key) limes are excellent if you can find them, otherwise regular limes work fine.
- Onion and Garlic – Build savory depth and balance the citrus.
- Oil – Use a neutral oil such as vegetable, canola, or avocado oil.
- Pickled Jalapeños – Provide tang and heat; fresh jalapeño can be used if preferred — remove seeds and measure to taste.
How to Make Churrasco
- Make the Marinade. In a food processor combine the cilantro, quartered onion, lime juice, garlic, oil, jalapeños, salt, and pepper. Blend until smooth.
- Marinate the Steak. Pour the puree into a sealable bag or container, add the skirt steak, seal, and marinate at room temperature for 30 minutes.
- Prepare the Grill. Preheat the grill to 350–400°F. Clean and lightly oil the grates.
- Grill the Steak. Grill the steak over direct heat: about 3–4 minutes per side for medium-rare, 5–6 minutes per side for medium.
- Rest, Slice & Serve. Let the steak rest about 5 minutes, then slice against the grain and serve.
Tip From Kevin
How to Slice Steak Against the Grain
Slicing against the grain shortens the muscle fibers, making each bite more tender. To do this:
- Locate the parallel lines of muscle fibers running through the meat.
- Slice across those lines (perpendicular), not parallel to them. For thin, wide slices, cut at a slight angle.
Frequently Asked Questions
Skirt steak can become chewy if it’s overcooked or sliced incorrectly. Avoid overcooking — aim for medium-rare to medium — and always slice against the grain to shorten the muscle fibers. Cutting parallel to the grain leaves long fibers intact and makes the meat tougher to chew.
Both are grilled, marinated beef dishes from Latin America. Churrasco has roots in Brazilian and South American grilling traditions and can feature a simple rub or citrus-based marinade. Carne asada is a Mexican preparation typically using a citrus- and spice-forward marinade. This recipe blends those influences with a cilantro-lime marinade and quick grill technique.
Churrasco is versatile: serve it with rice (cilantro-lime or Mexican red rice), roasted or grilled vegetables, mashed potatoes, charro beans, or street-style corn. Use sliced steak in tacos, fajitas, salads, or simply enjoy it with a squeeze of lime and a fresh side.
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Churrasco (Marinated Grilled Skirt Steak)
PrintRecipe
Video
Ingredients
- 1.5 lb skirt steak
- 1 bunch cilantro (about 1 cup packed, leaves and stems)
- 1/3 cup lime juice
- 1 onion, trimmed
- 2 garlic cloves, chopped
- 2 tbsp vegetable oil
- 1/2 cup sliced pickled jalapeño rings
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
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In a food processor combine cilantro, quartered onion, lime juice, garlic, oil, jalapeños, salt, and pepper. Blend until smooth.
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Preheat grill to 350–400°F.
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Pour the marinade into a sealable bag or container, add the skirt steak, seal, and marinate at room temperature for 30 minutes.
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Clean and oil the grill. Grill the steak 3–4 minutes per side for medium-rare or 5–6 minutes per side for medium. Allow the steak to rest for 5 minutes, then slice against the grain before serving.
Notes
- Mexican or key limes are thinner skinned, slightly more acidic, and extra juicy—great for this recipe. Regular limes work well if you can’t find them.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
