Brazilian Style Skirt Steak
Transform your next barbecue evening with this bold and flavorful Brazilian Style Skirt Steak recipe. Featuring a zesty marinade of olive oil, freshly squeezed lime juice, garlic, paprika, and a touch of ground cumin, every bite sings with a vibrant blend of smoky, tangy, and mildly spicy notes. Perfectly grilled to juicy perfection in just 10 minutes, this dish is ideal for busy weeknight dinners or a showstopping centerpiece at your next cookout. The simple yet transformative prep, which includes a one-hour marinade (or up to 12 hours for maximum flavor), ensures tender, melt-in-your-mouth results. Garnished with fresh parsley and perfectly sliced against the grain, this steak is best served with chimichurri sauce, rice, beans, or your favorite Brazilian-inspired sides. A must-try recipe for steak lovers looking to elevate their grilling game!
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Recipe Information
Ingredients
- 1.5 lbs Skirt steak
- 3 tbsp Olive oil
- 2 tbsp Lime juice (freshly squeezed)
- 4 cloves Garlic cloves (minced)
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red chili flakes (optional)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Trim excess fat from the skirt steak if necessary, and lightly score the surface with shallow cuts to help absorb the marinade.
In a medium bowl, combine olive oil, lime juice, minced garlic, paprika, ground cumin, salt, black pepper, and red chili flakes (if using). Mix well to create the marinade.
Place the skirt steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is fully coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or up to 12 hours for maximum flavor.
Preheat a grill (or grill pan) over high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
Remove the skirt steak from the marinade and shake off any excess liquid. Discard the marinade.
Place the steak on the preheated grill and cook for about 3-4 minutes per side for medium-rare, or adjust the time based on your preferred level of doneness. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes to retain its juices.
Slice the steak against the grain into thin strips for optimal tenderness.
Garnish with fresh parsley and serve immediately. Pair it with chimichurri sauce, rice, beans, or your favorite sides.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
