For the Churrasco Marinade:

  • 2 pounds of skirt steak or flank steak
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste

For the Frites (French Fries):

  • 4 large russet potatoes, peeled and cut into thin fries
  • Vegetable oil for frying
  • Salt to taste


Churrasco Marinade:

  1. In a bowl, combine the minced garlic, chopped parsley, olive oil, red wine vinegar, lemon juice, smoked paprika, cumin, oregano, salt, and pepper to create the churrasco marinade.

  2. Place the skirt steak or flank steak in a shallow dish and pour the marinade over it. Make sure the steak is well-coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Frites (French Fries):

  1. Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).

  2. While the oil is heating, rinse the potato fries in cold water and then pat them dry with a paper towel.

  3. Carefully add the potato fries in batches to the hot oil and fry for about 3-4 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate. Sprinkle with salt while they are still hot.

  4. Once all the fries are fried, increase the oil temperature to 375°F (190°C).

  5. Return the par-cooked fries to the hot oil in batches and fry for an additional 2-3 minutes, or until they become perfectly crisp and golden brown. Remove and drain on a paper towel once more, then season with salt.

Grilling the Churrasco:

  1. Preheat your grill to high heat (450-500°F or 230-260°C).

  2. Remove the marinated steak from the refrigerator and let it sit at room temperature for about 20-30 minutes.

  3. Grill the marinated steak for about 2-3 minutes on each side for medium-rare, or longer if you prefer it more well-done.

  4. Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes. Slice it thinly against the grain.

Assembling the Churrasco Frites:

  1. Serve the grilled churrasco steak alongside the crispy frites.

  2. You can also garnish the steak with additional chopped parsley and a drizzle of chimichurri sauce for extra flavor if desired.

  3. Enjoy your delicious Churrasco Frites with your favorite dipping sauce or condiments!

This combination of tender, flavorful churrasco and crispy frites is a delightful and satisfying meal that's perfect for any occasion.

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