Miami's #1 Steak, Skirt Steak Grilled AKA Churrasco Recipe!

By Mile, the most popular steak in Miami, is Churrasco Steak, AKA Skirt steak. This steak is so popular that you will find it in every restaurant in Miami! From expensive 5 stars restaurants all the way to mom and papa's this steak can be found anywhere here. But, for great reason. Extremely flavorful, tender, juicy and very delicious this steak is a total winner. On this video I share my take on this classic Miami favorite recipe steak.
HOW TO COOK CHURRASCO GRILLED (AKA SKIRT STEAK)
I cooked it for 3 minutes per side @ (400°F / 205°C) indirect heat.
Baste with searing sauce and sear in very high direct heat for 30 sec.
* INGREDIENTS * I used this amazing steak.
2 16oz skirt steaks
Salt, Pepper and Garlic to taste.
Marinate for overnight
1 Orange, 1 lime and 1 white onion.
Salsa Verde (aka Guga's Salsita)
1 tbsp White Onions
1 tbsp Red Wine Vinegar
1/4 cup Parsley
1/2 tsp Minced Garlic
1/2 Chilly Flakes
1/2 salt
1/2 pepper
1 tbsp olive oil
1/2 lime
Basting Sauce
1/4 cup Low sodium Soy Sauce
1/2 Lime Juice
* Skirt Steaks provided by Grand Western Steaks
Their Website: bit.ly/2sE0dhs
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[@harusameglory4821]

i wouldn't want to go to a restaurant too when my uncle is Guga..

[@dra6o0n]

With videos appearing biweekly to monthly, I'm sure being a 'taste tester' means you get to eat for free every once in a while, 'for youtube clicks'. I'm surprised folks in the neighbourhood isn't 'coming over to offer their taste test' in exchange for free food lol.

[@segundostanzione3011]

@Google Acct yup

[@CheeseDud]

Angel says your steaks are better than any restaurant steaks. Maybe you should open a restaurant, Guga!

[@dra6o0n]

Never open a restaurant, too much work. Open a street stall! The reason why street food vendors are a thing in Asia and not in the West is because of a lack of 'licenses' and health and safety checks, or it's a accepted culture. You find them a lot in coastal parts of USA and Canada too but it's mainly in warmer climates only because no one would likely buy in the cold.

[@justanotherasian4395]

PresidentGas1 I mean this is food porn already

[@vh788]

Who’s gonna make these videos if gugas busy slaving away in a restaurant 7 days a week.

[@mightydorchux]

Then he'd be making restaurant steaks. I don't think he should change

[@whynottalklikeapirat]

Angel wouldn't know because he eats all the steak can muster over at Gugas house

[@bruce_tee]

1:50 Some say he’s still squeezing that lime...

[@Godknowsblendz]

😂 bro I was just thinking the same thing

[@Dangarangg]

Now whenever I cook anything I can’t help but to say, “let’s do eeeeet”, my wife hates it but also can’t help laughing.

[@axebeard7677]

Or that moment when you say it in front of someone you like and they don’t get it

[@luckylagging5957]

lol

[@NajSinghs]

Hahaaaa ❤🔥💯

[@apocling]

Skirt steak marinated in orange, lime and, onions? Guga you made Carne Asada.

[@davidcampos2615]

Hahaha ikr. I was watching this like 🤔🤔

[@StormW16]

Lol yeap...

[@nxdboi]

The cut used to make carne asada IS skirt steak.

[@peterjin3549]

@@nxdboi Skirt steak is definitely used but flank steak is more common these days and yes, there is a difference.

[@jakat210]

Beef fajitas

[@meatcranium4280]

SKIRT STEAK IS in my Top 3. It has to be cooked Rare -Med Rare. I make mine with Chimichuri sauce. I really liked that “Green Stuff” you made. 👍🏼💪🏼🇺🇸

[@GugaFoods]

My wifes also. She love it. Green stuff is always GOOD!👍🏼💪🏼🇺🇸👍🏼💪🏼🇺🇸👍🏼💪🏼🇺🇸

[@paintballplayer700]

They green stuff is literally chimichuri lol

[@shefinmathew1849]

Skirt steak goes best with chimichuri

[@jakemunn1893]

shefin mathew he basically made a chimichuri. Not a green salsa at all

[@GugaFoods]

Yeap, kind of my style.

[@nestorph21]

I agree. Unfortunately his version lacks any garlic. A major omission!! Ironically, Guga is all about garlic powder everywhere else! 😋

[@ramymounir]

exactly and this guy who brings in his videos has no idea

[@jakemunn1893]

nestorph21 im surprised he hasn’t made his own garlic powder yet

[@thequantaleaper]

Those grilling steak visuals! 💯👌👍🌡️🔥

[@nevverplaysgames8071]

So cool to come back to an older video of one of my current favorite channels & to see how much they have grown and how much they have achieved over time, good work guys! love guga foods!

[@SuperHreis]

Meu Deuus, que canal fantástico, comecei pelo Sous Vide Everything e acabei descobrindo esse tbm, continue com o ótimo trabalho Gugaa!! Abraço do Brasil!!

[@TombunnyHunter]

Hey Guga, the more I watch your channel the more I'm convinced Angel needs to start earning his keep. MauMau does a lot of work on SVE and Ninja has Salty Tales and helps provide material for your cooks. Angel just shows up to eat. ;) Put that boy to work!

[@JS-to4yu]

Made this recipe for my boyfriend yesterday, and these were his exact words after taking the first bite, “Are you trying to make me fall even more in love with you?!”. That being said, this has been the best churrasco we’ve ever tasted. THANK YOU!

[@Kosekans]

One guy missed the like button.

[@omarguzman6132]

It's because the chimichurri

[@handcannon1388]

Guga, you can't get a better compliment than someone saying that no restaurant food can top yours. Does Angel eat dinner at your place every day? If so, you should give him chores to do first.

[@stationarynomad7306]

handcannon why are you such a dick

[@james68279]

@@stationarynomad7306 why is he a dick? Im sure angel helps out :D

[@NikoBellaKhouf]

Even if he doesn't "help out," it's really good for a young man to spend time with a great role model, don't you think?

[@mauricecolford9711]

Angel films for him. he said it in one of his video's.

[@vh788]

Angel looks like 6ixe9ine before the, face tats, grills and hair

[@EmmanuelPerez]

Desde que encontré este video, esta es mi receta para preparar churrasco y chimichurri. Todo el mundo queda fascinado con el sabor. Gracias Guga desde 🇵🇷

[@dennisvondenhoff4327]

Guga: here's a tip.... next time slice the skirt steak into pieces of 3 inches, twist them 90 degrees and cut them into slices. That way you cut across the grain and it is even more tender. I used to slice it exactly like you did in the video. It seems a small detail but you will notice the difference 👍

[@juanvillanueva19]

if you look carefuly its exactly what he did

[@Linkman81]

Guga, love your stuff, I would like to offer a tip that I've found helpful in my cooking. If you're really after that onion flavor when marinading, grate the onion or put it through a food processor. The flavor is in the juice, so the finer you break it down the better. I'm gonna try this recipe, looks amazing.

[@Linkman81]

yes sir, but in the case of veggies and fruit, cellulose has no flavor and traps in the juice... where the flavor is. I was just saying that it's more about rupturing all the cell walls to let the flavor out. Was just being more specific about why increasing the surface area works with veggies.

[@valfssantiago]

They tested it, i think; diced onion, puréed onion, onion flakes, onion powder. Onion powder won.

[@xeropunt5749]

valfs intruder name of video please?

[@MatthewClise]

My dad picked up a skirt steak at the grocery store, so we made this for dinner tonight. I followed the recipe note for note and it was *perfect*! Thanks, Guga, for sharing your wisdom.

[@fernandobarrera6440]

Look at the beef soup on that cutting board!! Youve perfected steak. Youre the only guy i know that makes steaks that should be eaten with a spoon to catch the juices.

[@NeoBlueBearZchannel]

ok im sorry im having problems understanding. Did he say u first cook it at 450F at indirect or direct heat? ( not trying to be funny or a joke ) love you're videos man

[@ferper23]

In Peru and Argentina this is called Entraña. Thank you very much for the great food and content. Happy New Year to everybody !!

[@alfredsmalley25]

Thank you!! I've never cooked skirt steak or even tasted it before. I got a recipe from another guy who said that skirt steak was tough. So I went looking for other opinions, saw your video and your recipe is a winner!!! It's nice to bump into people who know what they're talking about!!! Thank you!!!

[@itheuserfirst3186]

It's not tough. It gets tough when you overcook it, like all cuts. It's a thin cut, so you need to cook it at high heat, quickly.

[@chrishen2869]

„you‘re gonna try it with the green stuff“ and then the look with the laugh 😂👍🏽 priceless!! 4:10

[@RealLostGlitches]

Skirt steaks are one of my most favorite steaks honestly i would rather choose skirt over anything else 😁

[@350streetracer]

Guga, may I ask if you are a chef? Seems to me your cooking is knowledgeable. Just curious.

[@patrondeltrading]

Esta bueno ese churrasco, pero la salsita mejor cambiarla por chimichurri

[@Kariakas]

Amazing to see the difference 5 years has done to the production value of these videos.

[@Philasophical_Truth.Wisdom]

Hey #Guga, can you all show us a EXAMPLE on the differences between the common types of charcoal used, compared to the #LumpCharcoal you guys use? Thanx Guys.

[@NikoBellaKhouf]

I started experimenting with lump charcoal recently, Royal Oak brand. It burns hotter and faster than briquettes.

[@KENNEY1023]

One of my favorite steaks, they always trim it to thin the ones you had were nice and thick. Didn't realize I'm only two hours from where you're at.

[@takieday]

Why dose the guy sounds jack black with the nacho libre accent 🤣

[@Lycan_24_7]

Just did this recipe. About to fire up the grill and sear. Here we go!

[@izyexYZ250F]

Entraña en argentina, churrasco here is basically any cut of meat cooked on the grill approximately 1,5 cm wide, probably “bife de chorizo” or Nalga

[@Muzicsoulrhythm]

I know Angel's not going to like this... But he has a small resemblance to tekashi69

[@mhherr]

The "green stuff" is almost Argentinean chimichurri. Leave out the red wine vinegar, increase the olive oil by about 1/3, then add garlic cloves to taste and add cilantro (equal to about 1/3 to 1/2 the amount of parsley used) and process. You'll like it much better than this "green stuff." Great on all meats and as a spread on fresh french bread baguettes or latin bolillos.

[@NewEraWebDesign]

I eat skirt steaks on french bread with chimichura sauce at least once a week.. actually just ate one 20 minutes ago. Gotta add fresh garlic and a diced jalapeño or Habanero tho 🤤

[@AlmaRockeraOficial]

Sorry but I have to say this 1:15 that is not “salsa verde” it doesn’t have the main ingredients Chile Cerrano, tomatillo etc...

[@chrislykk]

Made this on my Weber kettle w/ Slow and Sear. 2 minutes each side indirect, 1 minute each side over direct. Food Wishes Chimichurri on the side. Holy cow! So good!

[@jonathanflores5213]

Takashi cleaned himself up. That's good. 🤣🤣

[@thecastncatchcrew]

Tried this recipe today, absolutely amazing tastes so good with the flavors of the salsita and steak together.

[@TheBrintz]

As a professional Butcher and an amateur cook, I just want to tell you to keep up the good work! YOur videos are simply amazing! So Greetings from Greece!

[@bobsteb61]

A little lightning behind gaga's head at about 5:00 ish.. Or is it just me?? Plz let me know lol

[@jedombrowski]

Hey Guga, how are you able to tenderize this? I’ve struggled with skirt steak to get it less tough. And thoughts?

[@jarchiec]

In Texas we cook this as Fajitas. one of my favorite steaks.

[@benmcbride8128]

Guys!!! I made this for my wife who is from Miami… she loved it!! Thank you for helping me look good 😊

[@emelyposadas4676]

I got a good Idea for a video, you blend green stuff, strain it, and inject it into a steak of your choice and make the other steak control and don't tell nothing to angel and have him taste it and tell him after he chooses his favorite

[@usernamemykel]

When I worked at the Miami-Dade courthouse on Flagler St., I couldn't wait for lunchtime to eat Churrasco and sweet fried plantain almost every day! Skirt steak, especially "outside" skirt steak is a bit hard to find, and expensive, at least here in NW Broward. At Sedano's market today, I picked up some flap steak, knowing that it wasn't going to taste as good as outside skirt steak.

[@Stoopzz]

I WISH someone in my family cooked like you haha! Bravo

[@shahinmotamedi654]

Try the green stuff it's delicious.

[@alanmaximilianog]

En argentina, mas que churrasco.. eso le decimos entrañita. No lo tomamos como churrasco pero si se puede hacer tanto en la parrilla, como en la plancha.

[@michaelkennedy996]

Going to try it- grew up with ‘Skirt Steak’ in California…fell in love with Churrasco in Miami. Can’t wait. Have home made chimichurri…Ynez let you know how it goes

[@sofiaromero5913]

Looooove chimichurri!!... Have you tried Al frugoni's dry chimichurri seasoning? You can have great chimi without all the work and it's really good!!

[@sw01ller]

Just make sure you use outside skirt. Get it from a butcher. Most big supermarkets will only have inside skirt which is a tougher cut. Outside is what the restaurants use. I also just watched till the end. Never do this steak well done. I think any steak done well done is bad but this would be particularly bad. If you HAVE to do one well done I would recommend a flat iron.

[@Colby_Knows]

Lmao I'd watch you cook a freaking shoe as long as it doesn't look like that Turkey

[@handcannon1388]

AND, you make Angel or Ninja try it while blindfolded.

[@dorothyv2863]

So, I'm curious, you don't use any oil in the marinade? I am trying it your way , marinating it for tomorrow & keeping my fingers crossed. I'll let you know what I think then!

[@seshagirirao7539]

Guga Please maintain Your Standards, Don't include your Angel to judge he is very interesting in eating beef pieces as much as possible rather than demonstration of flavor

[@photogl]

Which kind of Skirt Steak is best. I’ve had some that was very chewy and tough even tho it was grilled perfectly????

[@iyziejane]

Soy sauce adds nice flavor and great color, but it will also add a lot more mess to the cleanup (because soy sauce burns). It is a great marinade for grilled meats (teriyaki, kalbi, etc) but using it just to braise seems like a high ratio of work to flavor.

[@francotatus]

Eso no es churrasco maestro, eso es entraña! Y no es la forma correcta de cocinarlo, cuando vengas a Argentina te enseño ;)

[@Kato22PR]

What wrong with going to a restaurant? Some time people just dont want to cook at home and enjoy a good time out with family, and thats how restaurants make a living. Dumbest advice.

[@bobsteb61]

Angel. Start eating some green stuff. That's just silly that becuz the sauce is green that u scrape it off. And I can promise you some veggies go excellent as sides with a great steak

[@martinamicflyy2618]

Thank GOD for food! Ps........ Look up...... Gene kim Robert breaker Chuck missler

[@captaindj9790]

Salt and pepper that’s all bro. Don’t always gotta be fancy. Cook fat down to render. But really this cut is practically accident free

[@haydennoriega5785]

A critical question …..what was your grill temp ? And how long did you cook for on each side . I want to make I get that right

[@newbiegarden]

A churrasco is never that thick. This is rich people steak or something. Trust me, thin is better.

[@abelrb0306]

It called fajitas out here in south texas! On the border! I love your vids bro

[@louisnap2610]

Unless you go to a butcher. You have such a small variety of meat in the supermarkets. Only thing is, butchers are few and far between now here in the uk.

[@priestessbali]

What an easy job guys, just cooking steak and talking about steak. Me personally though, I need more spicy.

[@tiagomattos]

Fala Guga. Tb moro em Miami e sou viciado em Churrasco. Esta em qual cidade aqui? abrs

[@MrAcruz2]

tortilla, cilantro and onions with mexican salsa verde and that's it! ( no parsley) arracheras look good! is inner right? the outer is cheaper and not as soft.

[@george9822]

In Texas, we call them fajitas. Marinade in italian dressing or serrano peppers and pineapple, or mustard and brown sugar.

[@renecuevas4128]

Gracias se ve Rico ,,,,,are u from Uruguay,,,,,,Argentinean? Wow looks delicious. Burn appetite. I 'll buy Fogo charcoal from now on😊

[@jiggaman636]

69s double lmao give him candy hair scribble on his face with a marker job done....and them steak look bad ass

[@himdabo]

Guga, why does Angel put the fork all the way into the back of his throat? Something ain’t right with that boy.

[@patron626]

Hey brother I made the churrasco but mines came out very chewy any reason why ? I cooked it medium rare in the middle and the skinnier side came out well done

[@FireWaterCooking]

All the Cuban's Love their Churrasco! We have it up here in Tampa as well. Great cook on the KJ jr Guga!

[@nordicwarrior9566]

Still trying to figure out how a skirt steak is tender, all mine are like rubber and I've removed the membrane???

[@gndmiller6]

Your marinate was definitely lacking... How about some Korean BBQ sauce?

[@ElJosher]

I guess the name stuck because of puerto ricans and cubans. Since at least I know it is called churrasco in PR

[@fulltimebitcoin2124]

Can you try making a burger by grinding up a skirt steak? I think it’s the best tasting cut, but it’s so chewy.

[@danf16dcc38]

Guga i finally made this recipe and it was amazing. The salsa was just ok. Thanks Guga your the best.

[@simonadventum]

Guga, in Central America we call the outside skirt stake "ENTRAÑA"....I love it...and l'm from Honduras btw

[@RaulPerez-rz4oo]

Here un México, we call it arrachera

[@Antoto96]

Arrachera is the name of the skirt steak itself. American-born Latinos often just call steak Churrasco rather than the actual terms Bistec/Filete because most of them aren't actually educated in Spanish. In addition, it's also one of the most common ways to eat steal in Latin American restaurants that everyone just calls it that. However, don't be surprised when you don't get skirt steak because again here Latinos think steak is Churrasco 😡

[@christianmolina4895]

Esa es la arrachera no sabia graciaspor el info.

[@JonnieDarko316]

Depende el lugar, en mi ciudad le llamamos carne asada

[@nxdboi]

@@Antoto96 Mexican-American in LA here. I've never heard anyone call it Churrasco consistently. It always been Bistec or Asada.

[@GypsyGypsy1826]

Raul, arrachera así se consigue en las carnicerías?, gracias

[@mistermanlysir]

100% agree, best steak is homemade steak. Any restaurant made steak can’t compete with my steaks 😉

[@terryn9450]

No offense but Angel doesn't have the personality for it... Ninja has way better of a reaction to

[@jerryocrow1]

Angel: No 1 rule of improve: YES, always say yes, never no as it kills momentum.

[@pbr549]

Thanks! I will try this. I bought inside skirt steak today wondering what it was. You recipe I will be my first try. Again thanks.

[@stevenpatsatsis4060]

Very Well Done .... I Really Like How U Made an Incredibly Flavorful Churasco, Without The Need for Crazy Hard to Find Ingredients. Kept Simple, Yet Incredible Flavor. Awesome Job. I'm Grilling This Recipe Tonight For Sure !! Steve From Ft Laud.

[@nestornarvaez8416]

Hola campion como hacer la misma receta pero en un grill mas barato Gracias se ra posible

[@laurianpopescu2935]

Great recipe but if you follow those cooking times you'll get a raw piece of steak.

[@johnveca2979]

The sauce looks great but I would ALWAYS serve the sauce on the side, never directly on the entire steak. If I've put sauce on the entire steak and my customer doesn't like it then I'm screwed. Let the diner taste the virgin meat first, then if the diner so chooses he/she can add the sauce. That's just my way of approaching most sauces with meat dishes. On the other hand, a dish like Eggs Benedict? Smother it in Hollandaise, HA!

[@MrMikkyn]

He has an interesting accent. Like Hawaiian and Cherokee.

[@GypsyGypsy1826]

Por favor cuál es la dirección en Miami fl

[@edgarcastillo4148]

Yes, open one ! You could be on top of the world by now, chuchi told me is great! Ño!

[@OscarTalavera95]

Typically on Brazilian restaurants it is called churrasco... In Mexico at least in the northern states it is ARRACHERA... If someone says carne asada or filete or steak or whatever it can be almost any steak. Also, fajitas can be made from different beef cuts.

[@Palvana]

Is that the Kamado Joe Jr grill? Been thinking about getting a Kamado style grill but the reg Joe and Big Joe are pretty expensive. Could you explain any difference between the Joe's except for size? We are mostly 2 people when I cook so thinking a Jr might do the trick for us.

[@chrismechanic6164]

I will be trying this soon. Looks FANTASTIC. Great video. What was that charcoal you used. I'll have to back video up and see if I can tell.

[@sean3836]

Since i've gone on a carnivore diet Guga foods has made my food not boring. Only wish I could find some of these cuts in my little town here in Canada. Moving mid august, so hopefully will be able to get in touch with a proper butcher. Also getting rid of my propane BBQ and have the option for a gas hook-up BBQ. It's that or a weber it seems, hah

[@rickidicki590]

Guga. Kosher salt, coarse black pepper, garlic powder, orange juice, lime, Red onion, and fresh cilantro. 24 hr marinade. My friends loved it.

[@angelpee9155]

oh i bet he doesn’t have to order steaks when he goes to restaurants that lucky bastard eats them 24/7