Gaucho churrasco is a Brazilian-style barbecue feast centered on fire-grilled meats, typically picanha (top sirloin cap), chorizo sausage, and chicken hearts, served with farofa, vinagrete, and crusty bread. It’s a communal, smoky meal that works because the simple salt-and-fire technique lets the beef’s natural flavor shine. This recipe brings the gaucho experience to your backyard grill, with a full spread that feeds a crowd.
Ingredients
- For the meats:
- 2 lb (900 g) picanha (top sirloin cap), left whole with fat cap on
- 1 lb (450 g) beef chorizo or linguica sausages
- 1 lb (450 g) chicken hearts, cleaned
- Coarse sea salt, to taste (about 2 tbsp / 30 g)
- 2 tbsp (30 ml) olive oil for the chicken hearts
- Wooden or metal skewers (soak wooden ones in water for 30 minutes)
- For the vinagrete:
- 2 large tomatoes, diced (about 2 cups / 300 g)
- 1 medium red onion, finely chopped (about 1 cup / 150 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 1/2 cup (120 ml) red wine vinegar
- 1/4 cup (60 ml) olive oil
- 1/2 cup (20 g) fresh parsley, chopped
- Salt and black pepper to taste
- For the farofa:
- 2 cups (200 g) cassava flour (also called yuca flour or farofa flour)
- 4 tbsp (60 g) butter
- 1/2 cup (80 g) chopped onion
- 2 cloves garlic, minced
- 1/2 cup (40 g) sliced green olives (optional)
- 1/4 cup (30 g) raisins (optional)
- Salt to taste
- For serving:
- 8 crusty bread rolls or sliced French bread
- 1 lime, cut into wedges
Instructions
- Prepare the picanha: Using a sharp knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Season generously with coarse salt on both sides, pressing it in. Let rest at room temperature for 20 minutes.
- Soak skewers if using wooden ones, and heat your grill to medium-high (about 400°F / 200°C). For charcoal, wait until coals are ash-covered.
- Skewer the picanha: Cut the picanha into thick slices (about 1.5 inches / 4 cm) against the grain, keeping the fat cap on each piece. Thread the slices onto a skewer, folding them so the fat is on the outside. Repeat with remaining slices.
- Skewer the sausages: Prick sausages with a fork, then thread onto skewers (or place directly on the grill).
- Skewer the chicken hearts: In a bowl, toss chicken hearts with olive oil and a pinch of salt. Thread onto small skewers.
- Grill the picanha: Place the picanha skewers on the hottest part of the grill. Cook for 15–20 minutes, turning every 2–3 minutes, until the internal temperature reaches 145°F (63°C) for medium-rare, as measured with a food thermometer. Remove and let rest for 3 minutes before slicing.
- Grill the sausages: Cook for 12–15 minutes, turning often, until browned and cooked through (internal temperature of 160°F / 71°C for ground meat).
- Grill the chicken hearts: Cook for 5–7 minutes, turning once, until firm and browned. They cook quickly; do not overcook.
- Make the vinagrete: While meat grills, combine tomatoes, onion, bell pepper, vinegar, olive oil, parsley, salt, and pepper in a bowl. Mix well and set aside.
- Make the farofa: In a skillet over medium heat, melt the butter. Add onion and garlic; sauté until soft, about 3 minutes. Add cassava flour and stir constantly until golden and toasted, about 5 minutes. Stir in olives and raisins if using, season with salt, and remove from heat.
- Slice and serve: After the picanha rests, slice it thinly against the grain. Arrange all meats on a large platter. Serve with vinagrete, farofa, bread, and lime wedges.
Tips
- Substitutions: If picanha is unavailable, use a thick-cut top sirloin roast with a fat cap; ask your butcher to leave the fat on. For chicken hearts, substitute with chicken thighs cut into chunks (cook to 165°F / 74°C).
- Don’t overseason: Picanha only needs coarse salt; the fat renders and bastes the meat. Avoid marinades that mask the beefy flavor.
- Control flare-ups: If fat drips cause flames, move meat to a cooler zone or lower the heat. Keep a spray bottle of water handy.
- Let meat rest: Always rest whole cuts for 3 minutes after grilling; this allows juices to redistribute and ensures a safe, tender result.
Serving Suggestions
Serve the churrasco family-style with the vinagrete and farofa on the side. Add a simple green salad with vinaigrette, and offer extra coarse salt and lime wedges. For drinks, a cold Brazilian lager or a caipirinha (for adults, of legal drinking age, please drink responsibly) pairs perfectly.
Variations
- Pork version: Replace picanha with pork shoulder or pork belly slices; cook to 145°F (63°C) with a 3-minute rest.
- Spicy kick: Add a diced jalapeño to the vinagrete, or serve with a chimichurri sauce.
- Vegetarian option: Grill thick slices of halloumi cheese and portobello mushrooms; cook to 165°F (74°C) for the mushrooms.
- Smoky twist: Add a handful of wood chips (soaked) to the coals or a smoker box for extra smoke flavor.
Storage and Reheating
Refrigerate leftover meats and sides within 2 hours of cooking. Store in airtight containers; cooked meats keep for 3–4 days. To reheat, place meat in a 350°F (175°C) oven for 10–15 minutes or until warmed through (internal temperature of 165°F / 74°C). Farofa can be reheated in a skillet over medium heat for 3–4 minutes; vinagrete is best served cold and will keep for 2 days. Freeze cooked meats for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I cook churrasco indoors? Yes, use a cast-iron grill pan over high heat, but you won’t get the same smoky flavor. Cook in batches to avoid overcrowding.
What is picanha? Picanha is a triangular cut of beef from the top of the sirloin, prized in Brazil for its thick fat cap. It’s sold as a whole roast; ask your butcher for “top sirloin cap” or “rump cap.”
How do I know when the meat is done? Use a food thermometer. Picanha should reach 145°F (63°C) for medium-rare; sausages and chicken hearts should hit 160°F (71°C) and 165°F (74°C) respectively.
Can I prepare the meats ahead? Yes, season the picanha up to 4 hours in advance and keep refrigerated. Skewer everything a few hours ahead, but keep raw meats separate from cooked.
What if I don’t have cassava flour? Substitute with fine cornmeal or toasted breadcrumbs; the texture will be slightly different but still tasty.
Is it safe to eat chicken hearts medium-rare? No. Chicken hearts must be cooked to 165°F (74°C) to be safe. They are small, so they cook quickly; use a thermometer to check.
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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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