Churrasco (Marinated Grilled Skirt Steak)

If your churrasco comes out a bit chewy, there are a few likely causes. 

Due to the nature of skirt steak, overcooking can lead to dryness and toughness. For the best results, I recommend only cooking your steak to medium.  

If you cooked your steak perfectly, then the most likely culprit is improper slicing. 
The “grain” of steak is actually a series of long muscle fibers which are quite tough and chewy. 

When you slice skirt steak off the ends, you are actually cutting the meat with the grain and those long muscle fibers are fully intact in each bite. Mucho chewing required! 

When you slice against the grain, the muscle fibers are shortened. Each piece of steak comes out far more tender. Slicing against the grain is essential for the best possible results. 

Luckily, slicing against the grain is super easy. Simply look for the long fibers running through the meat. Position your knife perpendicular to the grain lines and slice. Cut at an angle for thinner, wider slices.

Churrasco and carne asada are very similar in many ways with a few key differences. 

Both of these Latin American dishes feature cuts of beef that are marinated, cooked over an open flame, and thinly sliced. However, they have different origins and slightly different preparation methods. 

The term churrasco is a Portuguese word meaning barbecue or grilled meat. This tradition of preparing meat over an open flame originated in Brazil and has since become popular in many Central and South American countries. It usually involves a simple dry rub or marinade of salt, pepper, and garlic with lime juice or vinegar sometimes thrown in the mix. 

Carne asada is a Spanish term that also translates to grilled meats. However, this dish is specifically Mexican. It is prepared in much the same way as churrasco, except that carne asada relies on a marinade made of citrus juice, vinegar, garlic, and various Mexican spices like cumin or chili powder. 

You can think of this Mexican churrasco steak recipe as a blending of these two delicious traditions.

This marinated steak recipe is as versatile as it is tasty. Here are just a few of the countless ways I like to enjoy it:

– Serve with rice dishes like Mexican Green Rice, Red Rice, or Cilantro Lime Rice. 
– Pair with vegetable sides like Roasted Brussel Sprouts, Asparagus, or these Fall Vegetables.
– Enjoy with hearty sides like Mashed Potatoes, Charro Beans, or Authentic Street Corn. 
– Toss some on a Mexican Garden, Classic Caesar, or fresh salad of your choice. 
– Use churrasco steak in Mexican favorites like these Steak Tacos or Grilled Steak Fajitas.