Choosing a Steak

• Chefs in different countries use different cuts of meat for churrasco. In Brazil, this term can refer to almost any grilled meat served with chimichurri, but in Nicaragua and many other countries, the preferred cut is skirt steak. Also called fajitas meat, this cut contains no bones, is marbled heavily with fat and has a coarse crosswise grain. Choose a skirt steak with moderate amounts of well-marbled fat and a membrane on one side. Avoid skirt steak that has already been precut for fajitas. If this cut is unavailable, you can substitute flank or hanger steak.

Preparation

• Tenderizing the meat helps reduce the required cooking time and improves the texture of the final dish. Prepare the steak by removing the thin, tough membrane and slicing off excess fat. Cut through the thickness of the steak twice lengthwise to create three equally sized thinner pieces of meat. Unfold the butterflied steak onto a sturdy cutting board and cover it with a piece of plastic wrap. Pound it repeatedly with a meat hammer until the entire piece is flattened and tender. Lightly sprinkle it with salt and black pepper.

Cooking Time

• Cook the skirt steak directly over a gas grill set to high, or a medium-hot charcoal fire. Allow the tenderized meat to grill for just four or five minutes, then flip it and cook for an additional four to five minutes. Longer cooking encourages the meat fibers to toughen. Fine Cooking recommends grilling this cut no more than medium-rare so it retains its juices.

Resting Time

• Remove the steak from the grill to a plate. Allow it to rest for approximately five minutes so the juices settle back into the meat. Slice the meat into strips no bigger than 1/2 inch thick, working against the grain. Top the meat with chimichurri sauce and serve.