Churrasco Steak (Outside Skirt Steak), Florida Grass-Fed & Finished

Outside skirt, the cut Miami knows as churrasco. Grass-fed and grass-finished in Ocala, which gives it a deeper, beefier flavor than grain-finished skirt. Best over very high heat for 2–3 minutes a side, rested, then sliced thin against the grain. Each pack is about 1–1.2 lb; pick your weight above.

What is churrasco steak?

In Miami, churrasco means outside skirt steak: a long, thin, well-marbled cut from the plate, grilled fast over high heat and served sliced with chimichurri. It's the steak you'll find at the city's Nicaraguan and Argentine grills. In Brazil, churrasco is the name for grilled meats in general, where the star cut is picanha.

How to cook churrasco at home

1. Take the steak out of the fridge 30 minutes ahead, pat it dry and salt it well.
2. Get a grill or cast-iron pan as hot as it goes.
3. Sear 2–3 minutes per side for medium-rare. Grass-finished skirt is lean, so don't take it past medium.
4. Rest 5 minutes, then slice thin across the grain.
5. Serve with chimichurri: chopped parsley, garlic, dried oregano, red wine vinegar, olive oil, salt and a pinch of red pepper flakes.

Our beef comes straight from Florida Fresh Meat Company’s local farms—grass-fed and grass-finished in Ocala. These farms uphold the highest standards: antibiotic-free, GMO-free, and pesticide-free—so you're getting meat that's as natural as nature intended.

Why it matters for you:

• Exceptional Meat Quality: Grass-fed, grass-finished, non-GMO, pesticide-free, and antibiotic-free..

• Ethical and Sustainable Farming: Hormone- and chemical-free practices for pasture-raised, local meat you can trust.

Approximate weight