When you're craving steakhouse flavor but don’t want to fire up the grill or head out to a restaurant, this oven-broiled churrasco with garlic butter is the answer. This dish brings together the bold, juicy essence of a churrasco steak recipe with the rich, decadent finish of melted garlic butter. We’re talking tender, charred edges with a succulent, pink center—exactly what you'd expect from a top-tier steakhouse. And the best part? You can make it in your oven without sacrificing flavor or flair. Pair it with a vibrant homemade chimichurri sauce and you’ve got yourself a meal worthy of any celebration, or just a Wednesday night upgrade.
Oven-Broiled Churrasco with Garlic Butter
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American, Argentinian, Brazilian
Oven with broiler function This is essential for mimicking that high-heat grill sear. Most modern ovens come with a broil setting, usually topping out at around 500°F.
Baking sheet or broiler pan A heavy-duty, rimmed baking sheet works well, but if you have a broiler pan with a slotted top, even better. It helps fat drain away and enhances searing.
Wire rack (optional) Placing the steak on a wire rack set inside the baking sheet allows for even heat circulation.
Tongs Essential for flipping the steak without piercing the meat.
Sharp knife For slicing the steak thinly against the grain.
Mixing bowls For the marinade and chimichurri sauce.
Food processor (optional) Speeds up chimichurri prep but isn’t necessary.
For the Steak
- 1½ to 2 pounds of skirt steak substitute with chuck steak or flat iron steak if unavailable
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional, for a touch of heat
For the Garlic Butter
- 4 tablespoons unsalted butter softened
- 3 cloves garlic minced
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon sea salt
- Zest of ½ lemon for brightness
For the Chimichurri Sauce (optional but highly recommended)
- 1 cup fresh flat-leaf parsley finely chopped
- ½ cup fresh cilantro finely chopped
- 3 cloves garlic minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
Prep the Steak
Start by patting your skirt steak dry with paper towels. Moisture on the surface can prevent browning, and we want that signature churrasco char. Rub the steak evenly with olive oil, then coat it with the salt, pepper, smoked paprika, onion powder, and cayenne if using. Let it rest at room temperature for 20 minutes—this ensures even cooking.
Note: If you’re using chuck steak or another thicker cut, pound it gently with a meat mallet to an even ¾-inch thickness for quicker and more even broiling.
Make the Garlic Butter
While the steak is resting, mix softened butter with minced garlic, parsley, salt, and lemon zest in a small bowl. You want a spreadable compound butter. Set aside.
Prepare the Chimichurri Sauce
In a bowl, mix all the chimichurri ingredients until well combined. Let it sit for at least 10 minutes to allow the flavors to meld. This classic chimichurri sauce recipe is herby, tangy, and the perfect foil to the rich beef. If you’re looking for a great skirt steak chimichurri recipe, this one's a keeper.
Broil the Steak
Position your oven rack so the steak will be about 3 inches from the broiler. Preheat the broiler to high for 5-10 minutes. Place the steak on a wire rack over a baking sheet or directly on a broiler pan.
Broil for 4-5 minutes per side for medium-rare (internal temp should be about 130°F). Adjust the time if your steak is thinner or thicker.
Remove the steak from the oven and immediately top it with dollops of garlic butter. Let it rest for 5-10 minutes so the juices redistribute.
Slice and Serve
Slice the steak thinly against the grain—this is critical for tenderness, especially with skirt or chuck steak. Arrange on a platter and drizzle with chimichurri. Serve extra sauce on the side for dipping.
Pairings
Churrasco is all about bold, hearty flavors, so you'll want sides that complement without overpowering.
- Grilled vegetables: Zucchini, bell peppers, and onions grilled or roasted with olive oil and salt work beautifully.
- Yucca fries or roasted potatoes: The starchiness soaks up all that chimichurri and garlic butter.
- Cilantro-lime rice: Adds a bit of tang and balances the richness of the meat.
- Mexican-style corn salad (Esquites): Creamy, spicy, and tangy—pairs fantastically with grilled steak.
- Malbec or Cabernet Sauvignon: A full-bodied red wine holds up to the bold beefy flavors.
- Cerveza or Michelada: Cold beer, especially Mexican styles, cuts through the richness and enhances the spice.
FAQs
1. Can I use a different cut of beef if I can't find skirt steak?
Absolutely. While skirt steak is traditional for churrasco, chuck steak, flank steak, or flat iron steak are great substitutes. Just make sure to slice them thinly against the grain. These are commonly featured in flat steak recipes and work just as well with a good marinade or rub.
2. Do I need to marinate the steak?
You don’t have to, but you can if you want deeper flavor. A simple grilled steak marinade with olive oil, garlic, citrus juice, and oregano for 1–2 hours can enhance the meat. However, this recipe uses a spice rub and garlic butter for flavor, which is equally effective and quicker.
3. Is broiling really as good as grilling for steak?
Broiling mimics the high, direct heat of grilling quite well. While it won’t give you the exact smoky char of BBQ steak recipes grilling over open flame, you still get excellent crust and juicy results. It's a great option when you’re looking for easy steak ideas without a grill.
4. What makes chimichurri a great sauce for steak?
Chimichurri is herby, acidic, and garlicky—it cuts through the fat of the steak and adds brightness. If you've ever had chimichurri steak or seen a chimichurri recipe steak in a restaurant, you know how well the two go together. It’s one of the best steak recipe companions.
5. How should I store and reheat leftovers?
Store leftover steak in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave—it toughens the meat. Instead, warm slices in a skillet over medium heat with a splash of broth or oil. The chimichurri will keep well for about a week refrigerated.
