Don Signature Crab - Singapore Food Guide

Churrasco Steak

Singapore-style Churrasco Steak: charred skirt steak grilled over high heat and served with a bright chimichurri, perfect for East Coast Park barbecues or a family zi char-style dinner.

Churrasco Steak

About this dish

Churrasco Steak is a simple, social dish — think Brazil’s parrilla meeting Singapore’s weekend BBQ culture. A well-seasoned skirt or flank steak gets a quick sear over very high heat to develop a smoky crust, then rests until juicy and tender. The finishing touch is a herb-forward chimichurri (parsley, garlic, vinegar and olive oil) that cuts through the beef’s richness.

In Singapore this recipe works beautifully for East Coast Park grilling sessions, HDB rooftop gatherings, or a lazy Sunday family meal at home. Pair it with plain steamed rice for a homely supper, or with crusty bread and a salad for a kopitiam-style sharing plate. It’s also a handy dish for potlucks — slice and serve family-style so everyone can help themselves, just like ordering a big plate at a zi char stall.

Flavour-wise expect a balance of smoky, savoury beef and a lively, tangy herb sauce. For a local twist, try brushing the steaks with a thin glaze of kecap manis or a dab of sambal when resting for sweet-spicy notes that Singaporeans love. The texture should be charred on the outside and juicy inside; always slice against the grain for the most tender bites.

Ingredients

  • 700 g skirt steak or flank steak, trimmed
  • 1 tsp coarse sea salt, plus extra to finish
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil, plus extra for grill brushing
  • 4 garlic cloves, minced
  • 1 bunch (about 40 g) flat-leaf parsley, finely chopped
  • 20 g fresh coriander (cilantro), finely chopped (optional)
  • 1 small red chilli or 2 bird’s eye chilli (chilli padi), finely chopped, optional
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice (about half a lemon)
  • 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
  • 1/2 tsp smoked paprika
  • 1 tsp caster sugar or honey (balances acidity)
  • 2 tbsp water (to loosen chimichurri if needed)
  • 150 g crusty baguette or steamed jasmine rice, to serve
  • Lime or lemon wedges, to serve
  • Optional: 1 tbsp kecap manis or 1 tsp sambal oelek for a local glaze

Step-by-Step Method

  1. Pat the steak dry with paper towels and score lightly on the fat edge if present. Season both sides with 1 tsp coarse salt and 1/2 tsp black pepper. Let sit at room temperature for 15–20 minutes.
  2. Make the chimichurri: in a bowl combine 2 tbsp olive oil, minced garlic, chopped parsley, chopped coriander (if using), red wine vinegar, lemon juice, dried oregano, smoked paprika, sugar and chopped chilli. Stir and taste; adjust salt, acid or sugar. Set aside to let flavours marry for at least 10 minutes.
  3. If you have time, marinate the steak with a little of the chimichurri (reserve most sauce separately) for 30 minutes in the fridge. This gives extra flavour but is optional.
  4. Preheat a heavy-bottomed cast-iron pan or grill to very high heat — you want it smoking hot. If using a charcoal BBQ (East Coast Park vibes!), make sure coals are white-hot for direct searing.
  5. Brush the grill or pan with a little oil and place the steak down. Sear for 2.5–4 minutes per side depending on thickness until well-charred with good grill marks. For skirt steak aim for medium-rare (internal 52–55°C).
  6. Remove steak and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes — this keeps the meat juicy and finishes internal cooking.
  7. Slice the steak thinly, always against the grain; slicing across the muscle shortens fibres and makes the meat tender. Arrange on a serving board.
  8. Spoon the reserved chimichurri over the sliced steak and serve extra on the side. Finish with a light sprinkle of coarse salt and a squeeze of lime. Serve with steamed rice or crusty bread and achar or a simple cucumber salad for a Singapore-style spread.

Tips & Serving Ideas

  • Buy skirt or flank steak from NTUC FairPrice, Cold Storage or a neighbourhood butcher — skirt has great flavour but slice thin across the grain for tenderness.
  • For authentic char, use a very hot cast-iron pan or charcoal grill. A smoking-hot surface gives the best crust; avoid moving the steak too much so you get good sear marks.
  • Adjust the chimichurri heat to taste — swap bird’s eye chillies for milder red chilli if you prefer less spice (Singapore kids and elders often like it toned down).
  • Make chimichurri ahead: it keeps in the fridge for up to 3 days. Bring to room temperature before serving so the olive oil isn't too firm.
  • If you like a local sweet-savory layer, brush a thin coat of kecap manis during the last minute of grilling for caramelised glaze typical of Singapore palates.
  • Slice only after resting 8–10 minutes. Resting redistributes juices and improves tenderness — a common trick used by zi char cooks and home chefs alike.
  • Leftovers reheat gently in a hot pan for 1–2 minutes or served cold in a sandwich with sambal mayo for a quick lunchbox option.

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