There’s something magical about the sizzle of skirt steak hitting a blazing hot grill—the way the marinade caramelizes into a crust, the aroma of garlic and smoke filling the air. This isn’t just another steak recipe; it’s a celebration of bold Latin American flavors that turn an affordable cut into something extraordinary.
I still remember the first time I had authentic Churrasco at a tiny roadside grill in Miami. The cook handed me a plate of thinly sliced steak, glistening with juices, and one bite was all it took to hook me. The secret? A garlicky, citrus-kissed marinade and a screaming hot grill. Now, I’m sharing how to recreate that magic in your backyard.
Nothing beats a great Churrasco-Style Skirt Steak. Whether you're a fan of Steak or want to try something from our Chicken Recipes selection, keep scrolling!
Why This Recipe Works
- Marination is your best friend – Skirt steak is like a sponge for flavor, but it needs time. Four hours minimum, though overnight is where the real transformation happens. The acid in lime juice breaks down tough muscle fibers (a process called denaturation), while the oil carries fat-soluble flavors deep into the meat.
- Heat is non-negotiable – You want that grill so hot it could sear a memory. 450°F or higher for the perfect char without turning the inside into shoe leather. High heat triggers the Maillard reaction, creating complex flavors and a crust that locks in juices.
- Slice like a pro – Cutting against the grain is the difference between tender bites and chewing for days. Skirt steak’s long muscle fibers need to be shortened for maximum tenderness.
The Story Behind the Sauce
- Weeknight warrior – From grill to plate in under 10 minutes. Perfect for busy nights when you want restaurant-quality flavor without the wait.
- Endless possibilities – Tacos, rice bowls, salads, or just straight off the cutting board with a cold beer. The bold flavors pair well with almost anything.
- Budget-friendly luxury – Skirt steak delivers big flavor without the ribeye price tag. It’s a cut that punches above its weight when treated right.
Essential Ingredients & Tools
Ingredients for the Marinade
- ½ cup olive oil – The backbone of the marinade, ensuring every bite stays juicy. Extra virgin works, but regular olive oil is fine for high-heat cooking.
- ⅓ cup fresh lime juice – Bright, acidic, and the key to tenderizing. No bottled stuff—fresh is non-negotiable. (Lemon juice works in a pinch.)
- 6 garlic cloves, minced – Because more garlic is always the answer. Powdered garlic lacks the fresh pungency.
- 1 tbsp smoked paprika – Adds that deep, smoky whisper. Regular paprika works but won’t deliver the same depth.
- 1 tbsp ground cumin – Earthy, warm, and essential for that authentic Churrasco vibe. Toasting whole cumin seeds and grinding them fresh elevates the flavor.
- 1 tsp kosher salt – Seasons from the inside out. Table salt is saltier, so reduce by 25% if substituting.
- ½ tsp black pepper – Freshly cracked, because pre-ground is a crime. The volatile oils in freshly cracked pepper add complexity.
For Serving (Optional but Recommended)
- Fresh cilantro – A pop of green and freshness. Parsley works if you’re cilantro-averse.
- Lime wedges – A squeeze right before eating is a game-changer. Brightens every bite.
- Chimichurri – If you’re feeling fancy, this herby sauce takes it over the top.
Tools You’ll Need
- Grill or cast-iron skillet – No wimpy pans allowed. You need serious heat. Gas, charcoal, or even a heavy skillet on the stove will work.
- Meat thermometer – Because guessing is for amateurs. Aim for 130°F for medium-rare.
- Sharp knife – Dull blades tear meat. Respect the steak. A chef’s knife or serrated bread knife works well.
- Ziplock bag or shallow dish – For marinating. The bag is my go-to—less mess, more flavor contact.
Serves: 4 | Prep: 10 min (+4–12 hrs marinating) | Cook: 8 min | Total: 20 min
How to Make Churrasco-Style Skirt Steak
1. Marinate Like You Mean It
Whisk together the ½ cup olive oil, ⅓ cup fresh lime juice, 6 minced garlic cloves, 1 tbsp smoked paprika, 1 tbsp ground cumin, 1 tsp kosher salt, and ½ tsp black pepper until it’s a unified force of flavor. Slide the skirt steak into a ziplock bag, pour in the marinade, and give it a good massage. Seal it up and let it chill in the fridge for at least 4 hours—overnight if you’ve got the patience.
Pro tip: Flip the bag every few hours to make sure every inch gets love. It’s like a spa day for your steak. For even distribution, massage lightly—this mimics vacuum-tumbling used by steakhouses.
2. Prep for the Grill
Pull the steak from the fridge 30 minutes before cooking—letting it come to room temp ensures even cooking. Pat it dry with paper towels. Moisture is the enemy of a good sear; steam inhibits browning.
Meanwhile, fire up your grill or heat that cast-iron skillet until it’s angry hot (450°F+). If you’re using charcoal, wait until the coals are glowing red with a light ash coating.
Pro tip: Brush the grates with avocado oil (or any high-smoke-point oil) to prevent sticking. No one wants their steak to cling like a bad ex.
3. Sear It Right
Lay the steak on the grill and press down lightly for 5 seconds—just enough to make sure it’s making full contact. Then, hands off for the first 3 minutes. Let that crust form. Flip and cook another 3–4 minutes for medium-rare (130°F).
Pro tip: If you’re using a skillet, baste with melted butter in the last minute for extra richness. For a crosshatch pattern, rotate the steak 45° after 2 minutes per side.
4. Let It Rest
Transfer the steak to a cutting board and tent it loosely with foil. Five minutes of rest lets the juices redistribute. Skip this, and you’ll lose up to 40% of those flavorful juices when sliced.
5. Slice Against the Grain
Find the grain (those long muscle fibers) and cut perpendicular to them. This shortens the fibers, making every bite tender.
Pro tip: For tacos, slice into bite-sized pieces after cutting against the grain. Sometimes the grain changes direction mid-steak—make a small test cut first to confirm your angle.
Pro Technique
Dry-Brine First
For even deeper flavor, pat the steak dry, sprinkle with ½ tsp kosher salt, and let it sit uncovered in the fridge for an hour before marinating. This draws out moisture, which then reabsorbs with the salt, seasoning the meat from within.
Two-Zone Fire
If flare-ups happen or the outside is cooking too fast, sear over high heat first, then move to indirect heat to finish. In a skillet, reduce heat to medium after flipping.
Chef’s Wisdom
Acid Balance
Too much lime juice can turn the steak mushy. Stick to a 3:1 oil-to-acid ratio and don’t marinate longer than 12 hours. For brighter flavor without over-tenderizing, add lime zest instead of extra juice.
Grain Trickery
Sometimes the grain changes direction mid-steak. Make a small test cut first to confirm your slicing angle. For foolproof slicing, divide the steak into smaller sections where the grain runs uniformly before cutting.
Storage & Freshness Guide
Raw Storage
Marinated steak keeps in the fridge for up to 2 days or freeze for up to 3 months. Thaw in the fridge—never on the counter to avoid bacterial growth.
Leftovers
Store whole, not sliced, in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep it juicy. For salads, serve chilled slices straight from the fridge.
Food Safety
Always marinate in the fridge, not on the counter. Discard used marinade that’s touched raw meat. Cooked steak is safe to eat within 4 days if refrigerated promptly.
Nutrition Profile
- Calories: 280
- Fat: 18g
- Protein: 26g
- Carbs: 2g
Ingredient Variations and Their Impact
Flank Steak Swap
Leaner but beefier. Add 1 tbsp honey to the marinade to balance the texture. Reduce cooking time by 1–2 minutes—it cooks faster than skirt steak.
Orange Juice Twist
Swap lime for orange juice and add 1 tsp grated ginger for a sweeter, brighter profile.
Soy Sauce Umami Boost
Replace 1 tsp salt with 2 tbsp soy sauce and a dash of sesame oil for nutty depth.
Aji Amarillo Paste
Stir in 1 tsp of this Peruvian chili paste for fruity, medium-heat complexity. Pair with crema to cool the spice.
Beer Marinade
Replace half the lime juice with a light lager for a malty, tenderizing effect. Add 1 tbsp brown sugar for caramelization.
Perfect Pairings
Complementary Dishes
- Grilled Corn with Cotija: The sweetness of charred corn balances the steak’s smokiness, while crumbled cotija cheese adds a salty, creamy contrast.
- Black Beans and Rice: A classic Latin American side that soaks up the steak’s juices. Stir in a bay leaf while cooking the rice for aromatic depth.
Drinks
- Malbec: This bold red wine’s dark fruit notes stand up to the steak’s char. Chill it slightly (15 minutes in the fridge) to soften the tannins.
- Vinho Verde: A crisp Portuguese white with effervescence cuts through the richness. Serve with a lime wedge for extra zest.
Something Sweet
- Mango Sorbet: The tropical fruit’s acidity cleanses the palate after a savory, garlicky meal.
- Dulce de Leche Flan: A silky caramel custard adds a luxurious finish without overwhelming the steak’s bold flavors.
Churrasco-Style Skirt Steak: A Bold, Flavorful Grilled Masterpiece
Master Churrasco-Style Skirt Steak with my foolproof marinade and grilling tips. Juicy, smoky, and packed with Latin flavors—fire up the grill tonight!
Ingredients
For the Marinade
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½ cup olive oil
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⅓ cup fresh lime juice
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6 cloves garlic (minced)
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1 tbsp smoked paprika
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1 tbsp ground cumin
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1 tsp kosher salt
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½ tsp black pepper
For Serving (Optional)
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Fresh cilantro (chopped)
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Lime wedges
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Chimichurri sauce
Instructions
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Whisk together all marinade ingredients in a bowl. Place skirt steak in a ziplock bag or shallow dish, pour marinade over it, and massage to coat. Seal and refrigerate for at least 4 hours (overnight preferred).01
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Remove steak from fridge 30 minutes before cooking. Pat dry with paper towels.02
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Preheat grill or cast-iron skillet to 450°F or higher.03
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Grill steak for 3 minutes per side for medium-rare (130°F internal temperature).04
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Rest steak under foil for 5 minutes before slicing against the grain.05
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