Tender Juicy Skirt Steak (Churrasco)

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3 cloves garlic, minced
2 tablespoons balsamic vinegar, or to taste
2 tablespoons grill seasoning
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste
1 pound skirt steak
2 tablespoons olive oil, or as needed
1/4 cup water, or as needed
1 onion, chopped
1 (8 ounce) can mushrooms, drained


In a big bowl, combine pepper, salt, oregano, grill seasoning,
balsamic vinegar, and garlic. Put in steak and mix to evenly
blend. Use plastic wrap to cover the bowl and put in the fridge to
marinate for 8 hours to overnight.

In a frying pan, heat olive oil over medium-high heat until
sizzling; put in the meat. Cook without a cover for 3-5 minutes
until the steak has released their liquids. Lower the heat to
medium, put a cover on.

Cook the steak for 15 minutes, remove the cover and turn over.

Pour water into the frying pan as necessary so the steak remains
moist. Keep cooking for 15 minutes until partially firm, hot, and
the middle is slightly pink. An instant-read thermometer should
display 140 ° F (60 ° C) when you insert it into the middle.

Remove the meat to a serving dish and let the liquid stay in the
frying pan.

Add onion to the saved liquids in the frying pan, stir and cook for
5 minutes until tender. Turn the heat to low, add mushrooms. Stir
and cook for 5 minutes until the mushrooms are very warm. Add
the onion mixture to the steak.

Nutrition Information

Calories: 204 calories;
Protein: 15.5
Total Fat: 11.8
Sodium: 1039
Total Carbohydrate: 9.2
Cholesterol: 25