Churrasco + Spicy Herb Sauce

My husband Peter and I love grilled skirt steak and we eat it several times a month. The beef is so flavorful that it really doesn’t NEED a marinade, and it cooks up quickly on the grill or stovetop.

Skirt steak is usually so much cheaper than rib eye or filet mignon, and (in my humble opinion) it tastes better than those more expensive cuts.

Churrasco is (according to, “a South American method of grilling meat on a wood or charcoal fire, especially in Argentina and Brazil.” The Spanish word churrascar means “to scorch or singe.”

Luckily for us, we have an Argentinian restaurant just up the street, and since we try to eat low carb at home, it’s our “go to” take out dinner when we’re working late.

However, I love it best when Peter and I cook steak together, especially on the weekends when he has time to tend to the hot fire. I do the prep work and mix cocktails while he’s grilling.

Churrasco-Style Skirt Steak & Spicy Herb Sauce:

First, make the herb sauce.

Spicy Herb Sauce Ingredients:
3/4 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons fresh lime juice
4 garlic cloves, peeled
1/4 cup jalapeño chilies (I like it SPICY)
1 small white onion, chopped
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
2 cups fresh parsley leaves (packed)
2 cups fresh cilantro with stems (packed)
1 cup stemmed fresh mint leaves (packed)

To make herb sauce, add all ingredients to a blender and mix until smooth. Cover and chill while you’re grilling the steak.

Grilled Skirt Steak:
2-3 lb. skirt steak (I cut steak to fit grill or pan)
Salt & Pepper
Olive Oil

To make the steak:

Bring steak to room temperature before cooking.

Heat your grill to medium-high or heat a large grill pan over medium-high heat.

I like to add oil the actual piece of steak, then add salt and pepper to both sides.

Grill the steaks (turning once), about 6 minutes for medium rare, depending on thickness.

Rest the steaks for at least five minutes before serving with the spicy herb sauce or make a classic chimichurri.

If you want to cut the meat before serving, make sure you cut AGAINST the grain.

Photo above: Skirt steak with spicy herb sauce, avocado with fresh chilies and a quick salad I made with purple cabbage, kale, radish, onions and lime vinaigrette.

Use leftover herb sauce to top eggs, quesadillas or grilled veggies.

If you don’t want to try my spicy herb sauce, here’s a recipe for classic Chimichurri sauce.

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