Traditional Churrasco

Traditional churrasco skirt steak recipe

The Spruce Eats / Victoria Heydt

  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
573 Calories
41g Fat
9g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 573
% Daily Value*
Total Fat 41g 52%
Saturated Fat 11g 55%
Cholesterol 129mg 43%
Sodium 2446mg 106%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 42g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a great recipe for Brazilian-style skirt steak on skewers. These delicious morsels are great served up with rice and grilled vegetables.

Ingredients

  • 2 pounds skirt steak
  • 2 tablespoons sea salt (plus more to taste)
  • 1 teaspoon black pepper (plus more to taste)
  • 1/2 cup olive oil
  • 1/4 cup onion (minced)
  • 2 cloves garlic (minced)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons flat leaf parsley (finely chopped)
  • 1 tablespoon fresh oregano (minced)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for traditional churrasco skirt steak
    The Spruce Eats / Victoria Heydt
  2. Preheat grill for medium-high heat.​ 

    Preheat grill
    The Spruce Eats / Victoria Heydt
  3. Salt and pepper both sides of the steaks.

    Salt and pepper steak
    The Spruce Eats / Victoria Heydt 
  4. Cut the steaks into 2-inch wide strips.

    Cut steak
    The Spruce Eats / Victoria Heydt
  5. Roll skirt steak strips into coils and place about 3 to 4 on large metal skewers.

    Skewer
    The Spruce Eats / Victoria Heydt
  6. Place onto grill and cook for 4 to 5 minutes per side.

    Steak on skewers
    The Spruce Eats / Victoria Heydt
  7. When the meat is cooked through (internal temperature between 155 to 165 F), remove from heat.

    When meat is cooked through
    The Spruce Eats / Victoria Heydt
  8. While the meat is resting, combine the salt, pepper, olive oil, onion, garlic, red wine vinegar, parsley, and oregano in a small dish.

    Sauce
    The Spruce Eats / Victoria Heydt
  9. Pour over the skirt steak and serve with your choice of sides.

    Coat meat
    The Spruce Eats / Victoria Heydt