Kit churrasco is a Brazilian-style grilled beef dish, typically made with thinly sliced top sirloin (contra-filé) or another tender cut, seasoned simply with coarse salt and grilled over open flames. This recipe adapts it for camping, using a cast-iron skillet or a portable grill grate, so you can get that smoky, salty, crusty result wherever you are. It works because the thin slices cook in minutes, the seasoning is minimal, and the technique focuses on high heat and a good sear.
Ingredients
- 1.5 lbs (680 g) top sirloin, trimmed and sliced into 1/4-inch (6 mm) thick cutlets
- 1 tbsp (18 g) coarse sea salt or kosher salt
- 2 tbsp (30 ml) olive oil (for the skillet or grate)
- 1 lime, cut into wedges (for serving)
- 1/2 cup (120 ml) chimichurri sauce (store-bought or homemade, for serving)
Instructions
- Prepare your campfire or portable grill. If using a campfire, let the wood burn down to glowing coals (about 30–45 minutes). For a portable grill, preheat to high heat (about 500°F / 260°C).
- While the fire heats, pat the beef slices dry with paper towels. Season both sides generously with the coarse salt. Set aside at room temperature for 10–15 minutes (if the weather is hot, keep in a cooler until ready to cook).
- If using a cast-iron skillet, place it directly over the coals or on the grill grate. Add the olive oil and heat until shimmering. If using a grill grate, oil the grate with a folded paper towel dipped in oil.
- Place the beef slices in a single layer on the hot surface. Do not overcrowd; cook in batches if needed. Sear for 1–2 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts of beef). For medium, cook to 160°F (71°C).
- Remove the beef from the heat and let rest for 3 minutes on a cutting board or plate. This rest is essential for juices to redistribute.
- Slice the beef against the grain into thin strips (if not already sliced as cutlets). Serve immediately with lime wedges and chimichurri on the side.
Tips
- Use a meat thermometer: Even when camping, a simple instant-read thermometer is your best friend. It ensures you hit the safe 145°F (63°C) for beef and avoid overcooking the thin slices.
- If you don’t have coarse salt: Use regular table salt, but reduce the amount by half (about 1.5 tsp / 9 g) because it’s denser and saltier by volume.
- For a smoky flavor without a campfire: Add a handful of soaked wood chips (like hickory or mesquite) to a foil packet with holes poked in it, and place it on the coals or grill under the grate.
- Common mistake: Overcrowding the pan. If you pile the beef in, it steams instead of sears, and you lose the crust. Cook in batches and keep cooked slices warm in foil.
Serving Suggestions
Serve kit churrasco with classic Brazilian sides: white rice, farofa (toasted cassava flour), black beans, and a simple tomato and onion salad. For camping, you can simplify with crusty bread, grilled vegetables (like bell peppers and onions), or a quick slaw. The lime wedges and chimichurri are essential to brighten the rich, salty beef.
Variations
- Picanha-style: If you can get picanha (top sirloin cap), leave the fat cap on and slice it thick (1-inch / 2.5 cm). Score the fat and grill fat-side down first for crispy edges.
- Spicy version: Add a pinch of red pepper flakes or a drizzle of hot sauce to the chimichurri.
- Garlic butter baste: In the last minute of cooking, brush the beef with melted butter mixed with minced garlic (about 2 tbsp / 28 g butter + 1 clove garlic).
- Chicken alternative: Use boneless, skinless chicken thighs sliced thin. Cook to 165°F (74°C) safe minimum.
Storage and Reheating
Refrigerate leftover cooked beef within 2 hours of cooking. It will keep for 3–4 days in an airtight container. To reheat, place slices in a hot skillet with a splash of water or beef broth, or wrap in foil and warm over low coals for 5–7 minutes. Avoid microwaving, as it makes the beef tough and rubbery. If you have uncooked seasoned slices, refrigerate them separately and cook within 1 day.
Frequently Asked Questions
Can I use a different cut of beef? Yes, any tender cut that is good for quick grilling works: ribeye, strip steak, or even flank steak. Avoid tough cuts like chuck or brisket, as they need long, slow cooking.
Do I need to marinate the beef? No, traditional kit churrasco is seasoned only with salt. The high heat and thin slicing create a delicious crust. If you want extra flavor, you can add a simple marinade of olive oil, garlic, and lime juice for 30 minutes, but it’s not necessary.
How do I know when the coals are ready? You should be able to hold your hand about 5 inches (12 cm) above the coals for only 2–3 seconds before it feels too hot. That’s high heat, perfect for searing.
What if the beef is too salty? If you over-salt, the beef can taste briny. To fix it, serve with a squeeze of lime and a side of plain rice or bread to balance. Next time, use less salt and taste a small piece after cooking.
Can I prepare the beef at home? Yes, slice the beef and season it at home, then keep it in a cooler with ice packs. Use it within 24 hours. This saves time at the campsite.
Is it safe to eat beef cooked over a campfire? Yes, as long as you cook it to the safe minimum internal temperature of 145°F (63°C) and check with a thermometer. The fire itself doesn’t make it unsafe; undercooking does.
Related
- Snacks Made With Monk Fruit: Easy Baked Oat Bites
- Asian Fried Eggplant With Garlic Soy Sauce
- Pure Monk Fruit With No Additives: How to Use It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).