Churrasco is the Brazilian tradition of grilling large cuts of meat over open flames, and this recipe brings that bold, smoky experience to your backyard. The key is a simple but powerful marinade of garlic, lime, and coarse salt that tenderizes the steak while letting the beefy flavor shine. Served with a vibrant chimichurri sauce, this is a show-stopping main course that’s surprisingly easy to master at home.
Ingredients
- 2 lb (900 g) flank steak or sirloin cap (picanha), trimmed of excess fat
- 6 cloves garlic, minced
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 g) coarse kosher salt, plus more for finishing
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika (optional)
- For the chimichurri:
- 1 cup (40 g) fresh flat-leaf parsley, finely chopped
- 1/4 cup (10 g) fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (120 ml) olive oil
- 3 tbsp (45 ml) red wine vinegar
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) red pepper flakes
- Salt and black pepper to taste
Instructions
- Make the chimichurri: In a bowl, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, and red pepper flakes. Stir well, season with salt and pepper, and let sit at room temperature while you prepare the steak.
- In a small bowl, mix the minced garlic, lime juice, olive oil, 2 tbsp coarse salt, black pepper, and smoked paprika (if using). Place the steak in a large resealable bag or shallow dish and pour the marinade over it. Turn to coat, then refrigerate for at least 2 hours, or up to 8 hours.
- Remove the steak from the marinade and let it come to room temperature for 30 minutes. Pat it dry with paper towels to ensure a good sear.
- Preheat a grill or grill pan to high heat (about 450°F/230°C). If using a charcoal grill, wait until the coals are glowing and covered with white ash.
- Grill the steak for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium, as measured with a food thermometer. For a whole cut of beef, the USDA FSIS safe minimum temperature is 145°F (63°C) with a 3-minute rest.
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5–10 minutes. This allows the juices to redistribute.
- Slice the steak thinly against the grain, at a slight angle. Sprinkle with a little extra coarse salt and serve with the chimichurri sauce.
Tips
- Don’t over-marinate: The lime juice will start to break down the meat’s proteins; 2–4 hours is ideal. Any longer than 8 hours can make the texture mushy.
- Slice against the grain: Look for the lines of muscle fibers on the cooked steak and cut perpendicular to them. This shortens the fibers and makes every bite tender.
- Use a meat thermometer: Churrasco is best served medium-rare to medium. Pull the steak off the grill when it reads 5°F (3°C) below your target, as it will continue to cook while resting.
- Substitute if needed: If you can’t find picanha, use flank steak, skirt steak, or even a thick-cut sirloin. Adjust grilling time based on thickness.
Serving Suggestions
Serve the sliced steak with white rice, black beans, and farofa (toasted cassava flour) for a traditional Brazilian meal. A simple green salad with tomatoes and red onion also works well. For a lighter option, wrap the slices in warm pão de queijo (cheese bread) or serve on a bed of grilled vegetables.
Variations
- Spicy Churrasco: Add 1–2 minced jalapeños or a teaspoon of chili paste to the marinade for heat.
- Herb Crust: Instead of the marinade, rub the steak with a mixture of minced garlic, olive oil, salt, and a handful of chopped fresh oregano, then grill as directed.
- Smoky Version: Use smoked paprika or a pinch of liquid smoke in the marinade to mimic the flavor of a wood-fired grill if you’re cooking indoors.
- Chicken Churrasco: Use the same marinade on boneless chicken thighs; grill until the internal temperature reaches 165°F (74°C).
Storage and Reheating
Store leftover sliced steak in an airtight container in the refrigerator for up to 3–4 days. To reheat, place slices in a skillet over medium heat for 1–2 minutes per side, or microwave in 30-second bursts until just warmed through. Avoid overcooking, as it will dry out. The chimichurri can be refrigerated for up to 5 days; bring it to room temperature before serving.
Frequently Asked Questions
What cut of beef is traditionally used for churrasco?
In Brazil, picanha (the top sirloin cap) is the classic choice. Outside Brazil, flank steak, skirt steak, or sirloin are common substitutes. Each has a slightly different texture, but all work well with this marinade.
Can I cook churrasco indoors?
Yes, use a cast-iron grill pan or a heavy skillet over high heat. Open a window and turn on the exhaust fan, as the searing will produce smoke.
Do I need to marinate the steak overnight?
No, 2 hours is enough to impart flavor. Overnight marinating is fine, but the lime juice may start to “cook” the meat, making it softer but less steak-like.
Why is my churrasco tough?
Most likely you either sliced it with the grain or overcooked it. Always slice against the grain, and aim for medium-rare to medium internal temperature. Also, let the steak rest before cutting.
Can I freeze the marinated steak?
Yes, place the steak and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling.
What is the best way to make chimichurri ahead of time?
Chimichurri can be made up to 2 days in advance. Store it in the refrigerator, but let it come to room temperature and stir well before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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