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Oven-Broiled Churrasco with Garlic butter

Oven-Broiled Churrasco with Garlic Butter

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Argentinian, Brazilian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Steak

  1. 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

    1. 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

    1. 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

    1. 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.
    2. 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.
    3. 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

    1. 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.