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Grilled Skirt Steak (Churrasco) with Chimichurri and Yuca

Cooking Method
Prep Time: 15 min Cook Time: 45 min Rest Time: 5 min Total Time: 1 hr 5 mins
Servings 4
Best Season Suitable throughout the year
    Skirt Steak
  • 2 pounds Skirt Steak
  • 2 cloves Garlic
  • 1/4 teaspoons Black Pepper
  • 1/4 teaspoons Cumin
  • 1/4 teaspoons Pink Salt
  • 1/4 teaspoons Thyme
  • 1/4 teaspoons Red Pepper Flakes
  • 1/4 teaspoons Oregano
  • Chimichurri
  • 1 cup Parsley
  • 1/4 cups Oregano (diced)
  • 1/4 cups Cilantro
  • 4 cloves Garlic (minced)
  • 1/2 cups Olive Oil
  • 1 Lime (squeezed)
  • 1/2 small shallot (peeled)
  • 3 tablespoons Red Wine Vinegar
  • 1/4 teaspoons Ground Black Pepper
  • 1/4 teaspoons Pink Salt
  • 1/4 teaspoons Red Pepper Flakes
  • Yuca
  • 2 pounds Yuca (peeled, chopped)
  • 5 cups water
  • 1/2 teaspoons Salt
  • Yuca Mojo
  • 1 Large Red Onion
  • 4 cloves Garlic (minced)
  • 1/4 cups Red Wine Vinegar
  • 1/3 cups Olive Oil
  • 1/4 cups Fresh Lime Juice
  • 1/2 teaspoons Pink Salt
  • 1/2 teaspoons Ground Black Pepper
  • Spring Kale Salad
  • 1 bunch Kale
  • 1 Avocado (peeled, sliced)
  • 1/2 Medium Cucumber
  • 1/4 cups Feta Cheese
  • 2 tablespoons Corn (can)
  • 2 tablespoons Almonds
  • 2 tablespoons Mixed Berries
  • 1/4 cups Olive Oil
  • 3 tablespoons White Vinegar
  • 1/4 cups Fresh Squeezed Lime Juice
  • 1/2 teaspoons Pink Salt
  • 1/2 teaspoons Ground Black Pepper
  • 1/2 teaspoons Basil
  • 1/4 teaspoons Lemon Pepper
    Skirt Steak (Churrasco) Preparation
  1. In a large mixing bowl marinate the 2lb Skirt steak with ground black pepper, pink salt, cumin, thyme, oregano, red pepper flakes and minced garlic. Let steak sit in the added flavors for up to 15 to 20 minutes. This step is optional, however, it adds an extra tenderness to the skirt steak when done so.

  2. Chimichurri sauce: while the meat is marinating combine the chopped parsley, cilantro, oregano, garlic, shallot, olive oil, vinegar, and lemon juice in a small bowl. Add ground pepper, pink salt, and red pepper flakes. Mix the ingredients together, and allow to sit for 5 to 8 minutes. This will release the flavors into the oil.

  3. In a 12in skillet pan, adjusted to medium heat add 2 tbsp of olive oil to completely coat the pan. Using a tong carefully add skirt steak pressing down firmly on the surface of the meat to create more contact. Sear the first side for about 2 to 4 minutes to create a nice brown layer. Continue this process on the other side for another 2 to 4 minutes.

  4. Allow the skirt steak to rest on a cutting board while loosely covered in foil for about 8 minutes before slicing. This prevents the juices from leaking. For added taste sprinkle pink salt and red pepper flakes (optional).

  5. Using a sharp knife slice the meat against the grain for about 1/4 inch thick slices. Transfer skirt steak to a plate and top it off with the Chimichurri sauce.

  6. Kale Salad Preparation
  7. Wash and massage your chopped kale before adding it to a large bowl.

  8. Combine kale, sliced avocado, diced tomatoes, cucumbers, corn, olive oil, vinegar and freshly squeezed lime juice. Add pink salt, ground black pepper, basil and lemon pepper. Top it off with some almonds, mixed berries and feta cheese.

  9. Tossing ingredients in the same large bowl allowing the flavors to combine beautifully together. Ready to serve.

  10. Yuca Preparation
  11. In a large pot, boil 5 cups of water add yuca and a pinch of pink salt for taste. Allow yuca to boil for about 25 to 30 min or until fork tender.

  12. Mojo sauce: in a small bowl add sliced peeled red onions, minced garlic, pink salt, ground black pepper, olive oil, vinegar and lime juice. Let pickle for 10 to 15 minutes.

  13. Once yuca is tender and drained place back into pot and coat yuca with 2 tablespoon of olive oil. Add the pickled drained onion to the pot and toss lightly with the yuca. For 2 to 4 minutes until yuca is slightly golden and ready to serve.

Keywords: skirt steak,