Churrasco (Grilled Marinated Skirt Steak)


  • 1½ pounds skirt steak or tri-tip
  • 3 large garlic cloves
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 1 tablespoon white vinegar
  • 2 teaspoons olive oil
  • 1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
  • 1 teaspoon kosher salt, plus more to taste
  • ⅓ cup fresh lime juice
  • ½ cup fresh flat-leaf parsley leaves, finely chopped
  • ¼ cup fresh cilantro leaves, finely chopped
  • ¼ cup fresh oregano leaves, finely chopped
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. Pat the steaks dry and place them in a large zip-top bag.
  2. In a bowl or small food processor, combine the garlic, oregano, vinegar, olive oil, adobo seasoning, and salt. Grind into a thin paste, then pour the marinade over the steak in the bag. Seal the bag and shake well to coat the meat. Let it rest on the counter for 10 to 20 minutes, or refrigerate overnight if time allows. Ensure the steak comes to room temperature before grilling.
  3. If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is established. Let the fire mellow. For a gas grill, set the temperature to 500°F.
  4. Make the wasakaka sauce by combining lime juice, parsley, cilantro, oregano, olive oil, garlic, salt, and pepper in a small bowl. Whisk to incorporate. For a creamier sauce, blend in a food processor or blender. The sauce can be refrigerated in a sealed jar for 3 to 4 days.
  5. Once the grill is ready, remove the steak from the bag and shake off excess marinade. Place it on the grill and sear for 1 to 3 minutes. Check for a dark char before flipping, then cook for an additional 1 to 2 minutes for desired doneness. Avoid overcooking to prevent toughness.
  6. Remove the steak from the grill and let it rest for 5 to 7 minutes. Slice into strips and drizzle with wasakaka sauce, or serve the sauce on the side. Adjust seasoning with additional salt if needed.

Tip: Skirt steak and tri-tip are both suitable for this recipe, but they have different characteristics. Tri-tip is thicker and rounder, requiring additional flipping during grilling compared to skirt steak.



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