Argentinian Skirt Steak (Churrasco): The Best Steak You’ll Have This Year
Published September 9, 2025
Oded Eshel is a second-generation grill master, who learned how to cook with fire the feet of two legendary parrilleros, his father and uncle. Based in Fort Lauderdale, FL, he loves all things barbecue, grilling and spinning meats as well as exploring international flavors and cuisines. He is one of Kamado Joe’s YouTube chefs and runs the popular Embers Only BBQ channel.
A Note From The Home Depot
Fire up the flavor with Oded Eshel of @EmbersOnlyBBQ as he serves up Argentinian-style skirt steak, grilled to perfection using outdoor cooking tools from The Home Depot—your destination for backyard BBQ essentials.
Table of Contents
Ingredients
Step 1: Prepare the Chimichurri
Step 2: Grill Set Up
Step 3: Grilling the Steak
The workhorse of the Argentinian Asado, this skirt steak is the perfect blend of charred, salty and juicy beef.
Ingredients
Meat
1 outside peeled skirt steak
Kosher salt, to taste
Chimichurri
1/2 cup parsley, chopped
2 tbs oregano, chopped
4 cloves of garlic, chopped
3 tsp red wine vinegar
1 cup extra virgin olive oil
Crushed red pepper flakes, to taste
Kosher salt, to taste
Fresh cracked pepper, to taste
Step 1: Prepare the Chimichurri
- In a large bowl, combine all chimichurri ingredients and mix well. Sometimes the olive oil will be absorbed by fresh parsley. If that happens, add more olive oil right before serving so that the consistency is more sauce-like.
- Can be prepared days ahead of time, will keep for two weeks in the refrigerator.
Step 2: Grill Set Up
- Set up the Kamado Joe for direct cooking and stabilize at 600-700F.
- Optional: add in 1-2 wood blocks of your choice for smoke.
Step 3: Grilling the Steak
- Cut steak into 2-3 pieces that will fit on the grill if you have one large piece.
- Salt the steak liberally with kosher salt right before putting it on the grill. If the salt sits on the meat for too long, it will draw out moisture and bead on the surface which will make it difficult to get the beautiful brown crust we’re aiming for.
- Plan for 5-7 minutes of total cooking time at 600-700F, flipping every 1-2 minutes to prevent burning.
- You can check for doneness by touching your thumb and middle finger together and then feeling the base of your thumb with your opposite index finger. If your steak has a similar feel, it is medium rare.
- Let the steaks rest for a few minutes, then slice once with the grain if serving as whole pieces. If serving as strips, turn the cut piece 90 degrees and now slice against the grain.
- Top with chimichurri and enjoy!
This post was created in partnership with The Home Depot. The author may have received compensation for this article and associated images or video, potentially in the form of products and/or services. All expressed opinions and experiences are the author’s own words.
