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This citrusy churrasco steak recipe is my weeknight shortcut to "I totally planned this" energy: a quick orange-lime-garlic marinade that makes skirt steak taste bright, beefy, and just a little bit fancy. While the steak hangs out, you'll blitz up an easy chimichurri for steak (herby, punchy, not fussy) and throw pineapple on the grill until it's caramelized and juicy. Put it all together and you get that perfect sweet-salty-tangy bite that feels like a backyard party, even if you're cooking on a small patio grill.

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Citrus-Infused Churrasco Steak with Grilled Pineapple (and an Easy Chimichurri)

Citrus-marinated skirt steak grilled hot and fast, served with chimichurri and charred pineapple for a bright, smoky, steakhouse-at-home vibe.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine Latin American

Servings 4

Equipment

• Grill (gas or charcoal) you want high heat for a quick sear; if you don't have a grill, use a cast-iron skillet or grill pan over high heat with good ventilation
• Instant-read thermometer the fastest way to nail doneness; if you don't have one, use the finger-test plus careful timing and always rest the steak
• large resealable bag or shallow dish for marinating; a zip-top bag uses less marinade and coats evenly, while a glass dish is sturdy and reusable
• Blender or food processor for chimichurri; a knife works too if you prefer a chunkier, hand-chopped sauce
• long tongs helps you flip the steak and pineapple quickly without piercing and losing juices
• Cutting board and sharp knife a long slicing knife makes cleaner cuts; use a separate board for raw meat if you can
• Microplane or fine grater optional, but citrus zest adds big aroma with zero extra liquid

Ingredients

  

for the churrasco steak and citrus marinade

• 1 ½ pound skirt steak outside skirt if possible for a thicker, meatier steak; substitute flank steak (increase cook time slightly) or bavette
• ¼ cup orange juice fresh squeezed tastes best, but bottled is fine in a pinch
• 2 tablespoon lime juice fresh squeezed; lemon works if that's what you have
• 1 tablespoon olive oil or avocado oil for a more neutral flavor
• 3 clove garlic grated or finely minced so it clings to the meat
• 1 teaspoon kosher salt use 3/4 teaspoon if using fine salt
• 1 teaspoon ground cumin optional, but it plays really well with citrus
• ½ teaspoon smoked paprika optional for extra grill-friendly smokiness
• ½ teaspoon black pepper freshly ground if possible
• 1 teaspoon orange zest optional, but highly recommended

for the chimichurri

• 1 cup flat-leaf parsley leaves and tender stems; pack it loosely
• ¼ cup fresh cilantro optional, but it makes the sauce taste extra lively
• 2 clove garlic start with 2, add more if you love it
• 1 ½ tablespoon red wine vinegar apple cider vinegar also works
• ⅓ cup olive oil use a fruity one if you have it
• ½ teaspoon kosher salt adjust to taste after blending
• ¼ teaspoon red pepper flakes more if you want a spicier chimichurri
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano if you have it
• 1 tablespoon water optional, to loosen the sauce if it's too thick

for the grilled pineapple

• 1 fresh pineapple peeled, cored, and cut into 1/2-inch rings or spears
• 1 tablespoon brown sugar optional for extra caramelization; skip if your pineapple is very sweet
• 1 tablespoon lime juice a quick squeeze right before grilling wakes it up
• 1 pinch kosher salt tiny amount, but it makes the fruit taste more like itself

to finish and serve

• 1 neutral oil for oiling the grill grates; use avocado or canola oil
• 1 flaky salt optional, for finishing the sliced steak
• 1 lime wedges optional, but great at the table

Instructions

 

prep the steak (quick grilled steak marinade)

1. Pat the skirt steak dry with paper towels. This seems small, but it helps you get a better sear instead of steaming the surface.
2. In a resealable bag or shallow dish, mix orange juice, lime juice, olive oil, garlic, kosher salt, cumin, smoked paprika, black pepper, and orange zest. Add the steak and turn to coat.
3. Let it sit while you prep everything else (about 15 minutes at room temperature). Because citrus is acidic, you don't want to marinate for hours here or the surface can get a little "cooked" and soft. This is a fast, bright marinade meant for high-heat grilling.

make the chimichurri

1. Add parsley, cilantro (if using), garlic, red wine vinegar, olive oil, kosher salt, red pepper flakes, and oregano to a blender or food processor.
2. Pulse until chopped and spoonable, not completely smooth. If it looks like pesto, you went a bit far, but it's still delicious. Add up to 1 tablespoon water if you want it looser.
3. Taste and adjust with more salt or vinegar. Set aside at room temperature so the flavors can mingle. This doubles as a classic churrasco steak sauce when you want something fresh instead of heavy.

prep the grill and pineapple

1. Preheat the grill to high heat. You're aiming for a ripping-hot grate so you get quick char before the steak overcooks. If you're learning how to grill steak, high heat plus a short cook is the friendliest path for skirt steak.
2. Toss pineapple with brown sugar (if using), lime juice, and a pinch of kosher salt. The sugar is optional; it's mostly there for those pale winter pineapples that need a little help.
3. Right before grilling, oil a folded paper towel with neutral oil and carefully wipe the grates using tongs. This helps prevent sticking, especially with pineapple.

grill the pineapple

1. Grill pineapple directly on the grates until you get deep golden grill marks on both sides, about 2 minutes per side. Move it to a plate. Keep the grill hot for the steak.

grill the steak and rest

1. Remove steak from the marinade and let excess drip off. Don't wipe it clean; a little garlic and zest on the surface is great. Place the steak on the hottest part of the grill.
2. Grill, lid open if using gas, until nicely charred, about 3 minutes on the first side. Flip and grill about 2 minutes more for medium-rare. If you prefer medium, go about 3 minutes on the second side.
3. Check doneness with an instant-read thermometer inserted into the thickest part: 130°F for medium-rare or 140°F for medium. Skirt steak is thin, so the temperature can climb quickly.
4. Transfer steak to a cutting board and rest 5 minutes. Resting is not optional: it keeps the juices in the steak instead of on your board.

slice and serve (churrasco steak with chimichurri)

1. Find the grain (the direction the muscle fibers run) and slice the steak across the grain into thin strips. If your steak is very long, cut it into a few shorter sections first, then slice.
2. Arrange sliced steak with grilled pineapple. Spoon chimichurri over the steak or serve it on the side so everyone can choose their level of sauciness. Finish with flaky salt and lime wedges if you like.
3. This is my favorite way to serve churrasco steak with chimichurri: hot slices, cool herbs, and sweet smoke from the pineapple all in one bite.

Pairings

Best Sides

• Black Beans and Rice: simple, cozy, and perfect for soaking up chimichurri. Keep the beans brothy and add a squeeze of lime.
• Grilled Vegetables: zucchini, red onion, and bell pepper can go on the grill right after the pineapple. Toss with olive oil and salt, then finish with a little of the chimichurri.
• Warm Tortillas or Crusty Bread: for turning leftovers into steak tacos or quick sandwiches (steak + pineapple + chimichurri is unfairly good).

Sauces and Extras

• Extra Chimichurri: if you're a sauce person, make a double batch. It's a week-long upgrade for eggs, roasted potatoes, or anything grilled.
• Pickled Red Onions: the bright tang plays nicely with citrus and fattier cuts if you swap in flap meat or short rib.

Drinks

• Crisp Lager or Pilsner: clean, cold, and ideal with charred beef.
• Citrusy White Wine: sauvignon blanc or albariño echoes the orange-lime marinade without fighting the herbs.
• Nonalcoholic Option: sparkling water with lime and a pinch of salt feels fancy and keeps the grill vibe going.

Dessert Idea

• Keep the Grill Going: brush the remaining pineapple with a little more lime and serve with vanilla ice cream or a dollop of yogurt. It tastes like you planned a whole menu.

FAQs

What cut of meat is best for a churrasco steak recipe?

Skirt steak is the classic choice because it's intensely beefy and grills fast. If you can choose, look for outside skirt steak (it's usually thicker and more tender than inside skirt). Flank steak or bavette also work, but they may need an extra minute or two on the grill.

Can I use boneless chuck or a different steak?

You can, but it changes the vibe. Chuck steaks are tougher and usually do better with longer, slower cooking (braise or oven) rather than hot-and-fast grilling. For this recipe, stick to thin, quick-cooking cuts like skirt, flank, or flap meat so the citrus marinade and grill char shine.

How long should I marinate the steak in citrus?

Keep it short. For this recipe, about 15 minutes is enough to perfume the meat without making the surface mushy. Citrus is powerful: it brightens quickly, but extended marinating can make the texture less pleasant, especially with thin cuts like skirt steak.

What's the best way to slice skirt steak so it isn't chewy?

Slice across the grain, and slice thin. Skirt steak has a very visible grain; cutting perpendicular to those long fibers shortens them, which is what makes each bite feel tender.

Can I make the chimichurri ahead of time?

Yes. Chimichurri is great made a few hours ahead (or even the day before) and kept in the fridge. Bring it to room temperature and stir before serving so the olive oil loosens back up. If it tastes slightly sharp after chilling, that's normal; a pinch of salt or a tiny splash of olive oil rounds it out.