Ingredients:
- 2 lbs (900g) Skirt Steak, trimmed
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt (or to taste)
- ½ teaspoon Black Pepper (freshly ground)
- ½ cup (120ml) Olive Oil
- ¼ cup (60ml) Red Wine Vinegar
- 1 cup Fresh Parsley, finely chopped
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Oregano, finely chopped
- 1 Red Chili, finely chopped (seeds removed for less heat, if desired)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kosher Salt (or to taste)
- ½ teaspoon Black Pepper (freshly ground)
Instructions:
- Combine olive oil, garlic, smoked paprika, oregano, cumin, salt, and pepper in a bowl. Rub the marinade all over the skirt steak, ensuring it's evenly coated. Place the steak in a resealable bag or container and marinate in the refrigerator for at least 2 hours, or up to 4 hours.
- In a bowl, combine olive oil, red wine vinegar, parsley, garlic, oregano, red chili, and lemon juice. Season with salt and pepper to taste. Stir well and set aside (the chimichurri flavors will meld and improve over time).
- Preheat the grill to high heat (around 450-500°F / 230-260°C). Clean and oil the grill grates to prevent sticking.
- Remove the steak from the marinade and pat it dry with paper towels (this helps with searing). Place the steak on the hot grill. Cook for 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of the grill. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Look for a nice sear on the outside.
- Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain into thin slices.
- Arrange the sliced churrasco on a platter. Drizzle generously with chimichurri sauce. Serve immediately.