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Tender Juicy Skirt Steak (Churrasco)

Rated as 4 out of 5 Stars

"Ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it's done and has a good color? Here you go! Serve with steamed veggies, mashed potatoes, salad, rice, or whatever you fancy."
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8 h 58 m servings 204
Original recipe yields 4 servings


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  1. Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  2. Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
  3. Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
  4. Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.


  • Cook's Notes:
  • All-purpose seasoning can be substituted for the grill seasoning.
  • Apple cider vinegar can be substituted for the balsamic vinegar if desired.
  • If you like your meat more browned, after removing the onion mixture, place steak back into the skillet and brown meat on each side.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 204 calories; 11.8 9.2 15.5 25 1039 Full nutrition

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Read all reviews 3
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I used Montreal steak seasoning for the grill seasoning, and added the oil into the marinade. I replaced half of the balsamic vinegar with mirin (rice wine vinegar.) This was delicious!!

I had two pounds of skirt steak. I took one pound and followed the instructions to the letter, and what I got was a VERY TOUGH dry piece of skirt steak. If you like your beef well done and like...

Easy with great flavor! I only had 4 hrs to marinade this and I was a little concerned given the vinegars but it still turned out juicy and tasty. I used adobo seasoning and a hamburger grill se...