Delicious Flank Steak Churrasco – Mouth-Watering Recipe!

Do you ever find yourself craving the rich, bold flavors of Brazilian cuisine? Or maybe you prefer American-style grilling with all the savory seasonings? Look no further than this delicious Flank Steak Churrasco with Chimichurri Rojo recipe. It’s the perfect combination of both worlds that will leave your taste buds begging for more.

This recipe is a juicy, succulent dish that combines the toughness of flank steak with the tenderness and tanginess of chimichurri rojo. The steak is marinated in a citrus garlic mojo and seasoned with red pepper flakes, ground black pepper, cumin, sugar, garlic, tomato paste, olive oil, and red wine vinegar. It’s grilled to perfection and served with a side of refreshing chimichurri sauce.

This Brazilian-inspired steak recipe is one that the whole family will love – it’s fun to make and even more fun to eat. Whether you’re cooking for a special occasion or just looking to up your weekday dinner game, this recipe is sure to impress.

So why not treat yourself (and your taste buds) to something special tonight and try out our Flank Steak Churrasco with Chimichurri Rojo recipe? Your stomach (and your dinner guests) will thank you.

Why You’ll Love This Recipe

Flank Steak Churrasco With Chimichurri Rojo
Flank Steak Churrasco With Chimichurri Rojo

If you are a foodie with an inclination towards Brazilian and American cuisine, then this Flank Steak Churrasco With Chimichurri Rojo Recipe will definitely please your taste buds. This steak recipe is an absolute delight for meat lovers, and the chimichurri sauce takes it up a notch by bringing in a tangy and flavorful taste.

What sets this recipe apart is the perfect balance of spices and seasonings used to marinate the steak. The blend of salt, red pepper flakes, ground black pepper, and other key ingredients like garlic and cumin results in juicy and tender steak that will leave you craving for more.

Moreover, the Chimichurri Rojo sauce which accompanies the steak provides a perfect complementing balance to its flavor profile. Made with tomato paste, olive oil, and vinegar this sauce gives a bold kick of flavors. Plus, it adds a touch of color to your dish that can create eye-catching magic on any dinner table.

So if you’re looking for a surefire way to impress your guests or merely wish to explore new culinary ventures – this Brazilian-style steak recipe is perfect for both scenarios. It’s an effortless preparation process with a meaty reward at the end that’ll turn into your favorite recipe in no time!

Ingredient List

 Grilling up some South American flavor with this Churrasco recipe.
Grilling up some South American flavor with this Churrasco recipe.

Let’s start with the star of the show, the meat – this recipe calls for flank steak or skirt steak. You will need about 1 1/2 to 2 lbs of it, trimmed and cut against the grain. To marinate your meat, you will need some garlic, ground cumin, black pepper, salt, sugar and red pepper flakes.

For the chimichurri sauce, you’ll need olive oil, red wine vinegar, tomato paste and a handful of fresh parsley leaves. To add an extra punch of flavor, we will be using a specific type of chimichurri sauce called chimichurri rojo, which uses red bell peppers and red pepper flakes.

Here’s the full ingredient list:
– Flank steak or skirt steak (1 1/2 to 2 lbs)
– Garlic (3 cloves)
– Ground cumin (2 tsp)
– Black pepper (1 tsp)
– Salt (1 tsp)
– Sugar (1 tsp)
– Red pepper flakes (1/4 tsp)

For the Chimichurri Rojo:
– Fresh parsley leaves (1 cup packed)
– Olive oil (4 tbsp)
– Red wine vinegar (2 tbsp)
– Tomato paste (2 tbsp)
– Red bell pepper (1/2)
– Garlic (1 clove)
– Salt (to taste)

The Recipe How-To

 This bold and flavorful Chimichurri Rojo will take your taste buds on a trip to Argentina.
This bold and flavorful Chimichurri Rojo will take your taste buds on a trip to Argentina.

Getting started

Before we dive into the recipe itself, it’s important to know some key points. Churrasco is a term that means grilled meat in Brazilian style, typically served with salsa chimichurri. In this recipe, we will be using flank steak which is a tougher cut of meat. However, don’t be intimidated by that because marinating the steak with citrus-garlic mojo marinade before grilling will make it tender and flavorful.

Marinating the steak

To make the citrus-garlic mojo marinade, combine 1/2 cup of orange juice, 1/4 cup of lime juice, 1/4 cup of olive oil, 6 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper and 1/2 teaspoon of ground cumin in a small bowl. Marinate the 2 lbs of flank steak in the mixture for at least 8 hours or overnight.

Making chimichurri rojo sauce

While your steak is marinating, prepare the chimichurri rojo sauce. In a blender or food processor, blend together 2 cups fresh parsley leaves, 4 minced garlic cloves, 1 teaspoon kosher salt, 1 teaspoon crushed red pepper flakes, 1/4 teaspoon of ground black pepper, 2 tablespoons tomato paste and 1/4 cup red wine vinegar until smooth. With the motor running on low speed, gradually add 1/2 cup olive oil until emulsified.

Grilling the steak

Preheat your grill to high heat. Remove the excess marinade from the flank steak using paper towels to ensure even cooking. Sprinkle both sides of the steak with additional salt and black pepper. Grill the steak for about three to four minutes per side until desired doneness; we recommend medium-rare to medium. Let it rest for five minutes before slicing against the grain.

Serving the steak

Slice your grilled flank steak into thin strips and serve with the chimichurri rojo sauce. This dish is commonly served with sides like grilled vegetables, rice, and beans. If you want to serve this as a churrasco dish, arrange the sliced steak on a large platter and top it with the chimichurri sauce.

This recipe is a flavorful and authentic Brazilian-style flank steak recipe that will have everyone at the table asking for seconds.

Substitutions and Variations

 Get ready to impress your guests with this juicy and flavorful Flank Steak Churrasco.
Get ready to impress your guests with this juicy and flavorful Flank Steak Churrasco.

Oh, the joy of experimentation! Are you feeling adventurous, or do you have to work with ingredients available at the store? Fear not, for there are plenty of substitutions and variations to tailor this Flank Steak Churrasco with Chimichurri Rojo recipe to your taste buds.

– Cut of meat: While flank steak is ideal for this recipe, you could also use skirt steak or churrasco skirt steak for a slightly tougher cut. Make sure to marinate it well to tenderize the meat and bring out its flavor.

– Chimichurri sauce: If you prefer a green chimichurri sauce, simply leave out the tomato paste and swap the red wine vinegar with white wine vinegar. For more heat, add extra red pepper flakes or jalapeños.

– Marinade: The citrus garlic mojo marinade gives a delicious twist to the steak, but you could also try a herb-infused marinade. Bobby Flay recommends brushing herbed olive oil onto grilled flank steak for an herb-crusted effect.

– Sides: This steak goes well with a variety of side dishes such as roasted vegetables, creamy mashed potatoes, or even a fresh salad. If you’re looking for an authentic Brazilian touch, serve it with traditional feijão tropeiro (bean stew) and farofa (toasted cassava flour).

Remember that cooking is all about making it your own. Don’t be afraid to experiment and let your creativity soar. Once you find your perfect combination, share it with the world!

Serving and Pairing

 Spices and herbs make up the heart and soul of this delicious Chimichurri sauce.
Spices and herbs make up the heart and soul of this delicious Chimichurri sauce.

Now that your mouth is watering from the incredible flavors you just created, let’s talk about serving and pairing. You don’t need to be a master chef to enjoy the delicious taste of this dish. The steak churrasco with chimichurri rojo goes perfectly with a side of black beans and rice, but feel free to try other sides and see what you like best.

When it comes to drinks, I often pair this Brazilian-American fusion dish with a bold red wine such as a Malbec or Cabernet Sauvignon. On the other hand, if you want to keep it truly Brazilian, try sipping on a refreshing Caipirinha.

If you’re looking for a lighter fare, you can also serve this dish over a bed of fresh arugula or mixed greens topped with diced tomatoes and avocados. This adds some coolness to the hot grilled steak and balances out the acidity in the chimichurri sauce.

There is no wrong way to enjoy this dish or pair it with delicious accompaniments, so feel free to experiment and discover new flavor combinations that tantalize your taste buds. And don’t forget to share your creations with friends and family, because good food should always be shared with those we love!

Make-Ahead, Storing and Reheating

 Let the grill work its magic and bring your Churrasco to life!
Let the grill work its magic and bring your Churrasco to life!

Let me be clear: churrasco is all about freshness. It’s important that you cook the flank steak and serve it immediately because, trust me, it tastes best when hot and juicy. However, I understand that sometimes you need to plan ahead and prepare meals in advance. So, let me give you some tips to help you make this recipe ahead of time without sacrificing too much of that juicy flavor.

You can marinate the flank steak up to 24 hours in advance – I recommend at least 2 hours – which allows the steak to soak up all the flavors from the marination process. Once your steak is ready, you can either grill it immediately or keep it marinating in the fridge for up to 24 hours before grilling.

If you decide to make this dish ahead of time and store it in the refrigerator, allow your cooked steak to cool before slicing it into thin slices against the grain. Store it in an airtight container in the fridge for up to three days. Don’t slice it beforehand unless you’re serving it cold as sliced steak will dry out when stored.

To reheat, place steak on a baking sheet and cook in a preheated oven at 350°F for around 10 minutes or until heated through. You can also reheat your flank steak on the stove-top over medium heat with a tablespoon of olive oil or butter.

Finally, I highly discourage freezing this dish. The texture of the meat changes once thawed, and overall quality decreases significantly from freezing. This is a recipe best served fresh off the grill just like in Brazilian restaurants.

Overall, while you can prepare some elements beforehand, Churrasco prepared fresh will bring out all its flavors and be more enjoyable!

Tips for Perfect Results

 The perfect sear on the outside means a tender and juicy steak on the inside.
The perfect sear on the outside means a tender and juicy steak on the inside.

In order to achieve the best results when making Flank Steak Churrasco With Chimichurri Rojo, there are a few tips and tricks that I have learned as a professional chef that I would like to share with you. These tips will help you create the most delicious and tender steak, and ensure that your chimichurri sauce is packed full of flavor.

Firstly, it’s important to marinate the steak for at least an hour before cooking. This not only adds flavor to the meat but also helps to tenderize it. I highly recommend using a citrus garlic mojo marinade, which is a traditional Brazilian marinade used for churrasco steak. This will give your steak a zesty kick and make it incredibly juicy.

Secondly, when grilling the steak, be sure to preheat your grill or grill pan before cooking. A searing hot surface will allow you to create a delicious char on the outside of the steak while keeping the inside tender and juicy.

Also, be sure to let the steak rest for 5-7 minutes after cooking before slicing it. This allows the juices to redistribute throughout the meat, ensuring that each piece is moist and flavorful.

Lastly, do not overcook the steak! Flank steak and skirt steak are both lean cuts of meat that can easily become tough if cooked for too long. You’ll want to aim for medium-rare or medium doneness, which can be achieved by cooking them for about 6-8 minutes per side on a high heat grill or until an internal temperature of 130-135°F is reached.

By following these tips, you’ll be able to achieve a perfectly grilled flank or skirt steak with chimichurri rojo sauce every time. Enjoy your authentic Brazilian style churrasco con chimichurri in the comfort of your own home with confidence!


Now, you may have some questions about this delicious Flank Steak Churrasco With Chimichurri Rojo recipe. In this section, I will answer the most frequently asked questions to help make your experience creating this dish as smooth as possible.

What goes with flank steak and chimichurri?

Below are four different food items that I will be providing detailed instructions and recommendations for. These dishes include a flavorful Blackberry Goat Cheese Salad, a refreshing Peach and Tomato Caprese Salad, a straightforward Simple Butter Lettuce Salad, and a tasty Herbed Flatbread with Whipped Feta.

What is the best technique for flank steak?

Flank steak can be prepared by grilling, pan-searing, broiling, or using an instant pot, but timing is crucial when grilling the steak to achieve the best results.

Is churrasco skirt steak or flank steak?

I’m going to show you how to make a mouth-watering dish called churrasco. This Latin American delight consists of a thin and flat cut of skirt steak that’s marinated in a zesty citrus and garlic mix known as mojo marinade. The steak is then grilled to a perfect juicy consistency, resulting in an incredibly tender and flavorsome meat. And to top it off, it’s best served with a tasty chimichurri sauce that’ll have your taste buds dancing in delight. So, let’s get started!

Is churrasco the same as skirt steak?

The beef plate primal cut is the source of the skirt steak, a flavorful but somewhat tough cut of beef due to its high content of connective tissue. Churrasco, a delicious Brazilian dish, is typically prepared using this cut of meat.

Bottom Line

In conclusion, this Flank Steak Churrasco with Chimichurri Rojo recipe is a delicious and savory dish that combines Brazilian and American flavors. With its tender flank steak, juicy grilled Skirt steak, and flavorful chimichurri sauce, this dish is sure to satisfy your taste buds.

Don’t be afraid to try substituting different cuts of beef or adjusting the seasoning to suit your personal preferences. This recipe is versatile and easy to modify, so feel free to get creative!

And if you’re looking for the perfect pairing, try serving this dish with some mixed greens, roasted vegetables or a side of mashed sweet potatoes. Trust me; it will take your meal to the next level. Whether you’re hosting a BBQ or want an authentic Brazilian Steakhouse experience at home, this recipe is your go-to.

So go ahead and give this Flank Steak Churrasco with Chimichurri Rojo recipe a try! Your taste buds will thank you, and you’ll impress all of your friends and family with your culinary skills. And don’t forget to check out more Brazilian and American cuisine recipes on Delipair app or to expand your culinary horizon.

Flank Steak Churrasco With Chimichurri Rojo

Flank Steak Churrasco With Chimichurri Rojo Recipe

Churrasco is South American style skewers. I got this from Cuisine at Home Magazine. I haven't tried this yet, but sounded good!!
No ratings yet
Prep Time 12 mins
Cook Time 8 mins
Course Main Course
Cuisine Argentinian
Calories 438.8 kcal


  • 1 1/2 lbs flank steaks
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 tablespoons tomato paste
  • 2 tablespoons garlic, minced
  • 1 tablespoon sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • salt


  • Slice the steak against the grain at 45 degree angle into 1/4"-thick strips.
  • In a large bowl whisk together remaining ingredients.
  • Preheat grill to medium.
  • Toss meat slices into the chimichurri to coat.
  • Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer.
  • Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.

Add Your Own Notes


Serving: 234gCalories: 438.8kcalCarbohydrates: 7.7gProtein: 37.1gFat: 27.9gSaturated Fat: 7.8gCholesterol: 115.7mgSodium: 191.5mgFiber: 0.9gSugar: 4.7g
Keyword < 30 Mins, Easy, High In..., High Protein, Meat, South American, Steak
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.