When I lived in Miami Beach, my neighborhood was called “Little Argentina.” I had the privilege of living down the street from an incredible Argentinean steakhouse where I was first introduced to churrasco steak, which refers to grilled skirt steak. I also befriended several neighbors in my condo building who hailed from Argentina and enjoyed many churrasco grilling sessions with them on our back patio. Churrasco is extremely simple all you need is skirt steak and salt. Pair it with chimichurri sauce for an incredible meal perfect to share with friends.
- Yield: 4 Servings
- 2 lb (905 g) skirt steak (each steak is usually 1 lb [455 g])
- 1 tsp (6 g) fine Himalayan salt
- Chimichurri to serve
- Prepare a grill for direct cooking over medium heat (325 to 375°F [170 to 190°C]). Depending on type of grill, this may take 15 to 20 minutes.
- Immediately before grilling, rub both sides of the steak with salt. Cook the steak for 3 to 5 minutes per side for medium rare.
- Transfer to a plate and let stand for 5 minutes. Slice into 1- to 2-inch (2.5- to 5-cm) strips across the grain at an angle and serve generously topped with chimichurri.