Grill de carne is a straightforward Brazilian-style grilled beef dish: tender steak is seasoned simply, seared over high heat, and sliced for serving. The phrase is used broadly, and seasoning varies by cook; this version keeps the focus on beef, salt, garlic, and a bright lime-herb sauce.
Ingredients
- 1½ lb (680 g) beef skirt steak or flank steak, about ¾ inch (2 cm) thick
- 1½ tsp (9 g) kosher salt, divided
- ½ tsp (1 g) freshly ground black pepper
- 2 garlic cloves, finely grated or minced
- 1 tbsp (15 ml) neutral high-heat oil, such as avocado or canola oil
- ½ cup (15 g) packed fresh parsley leaves, finely chopped
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) red wine vinegar
- 1 small shallot, finely minced (about 2 tbsp or 20 g)
- ¼ tsp (0.5 g) red pepper flakes, optional
Instructions
- Take the steak out of the refrigerator about 20 minutes before grilling. Pat it thoroughly dry with paper towels; surface moisture can prevent good browning. Season both sides with 1 teaspoon of the salt and the black pepper. Keep raw beef and its utensils separate from the finished sauce and cooked food.
- While the steak rests, make the sauce. Stir together the parsley, olive oil, lime juice, red wine vinegar, shallot, garlic, red pepper flakes if using, and the remaining ½ teaspoon salt. Set aside at room temperature while the beef cooks. The sauce should taste sharp and fresh; add a little more lime or salt only if needed.
- Heat a gas or charcoal grill to high, about 450–500°F (232–260°C). Clean and oil the grates using a lightly oiled paper towel held with tongs. If using a charcoal grill, arrange the coals to create a hot direct-heat area and a cooler zone for finishing thicker sections.
- Brush the steak lightly with the neutral oil. Lay it on the hottest part of the grill and cook without moving it for 3–5 minutes, until it releases readily and has deep grill marks. Turn and grill the second side for another 3–5 minutes. Exact time depends on thickness and grill heat, so use a thermometer rather than time or color alone.
- Check the thickest part with an instant-read food thermometer. USDA FSIS recommends a safe minimum of 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. If the steak has not reached that temperature, move it to the cooler zone and cook, checking every minute or two. For a thinner steak, insert the thermometer from the side to reach the center accurately.
- Transfer the cooked steak to a clean cutting board and rest for 3 minutes. Slice thinly across the grain; this is especially important for skirt and flank steak, whose long muscle fibers can seem tough when cut with the grain. Spoon some sauce over the slices and serve the rest alongside.
Tips
- Choose the right cut: Skirt steak has a pronounced beef flavor and cooks quickly; flank steak is leaner and usually a little thicker. Either works, but adjust grilling time to thickness. If neither is available, use a thin sirloin steak and still slice across the grain.
- Dry the surface: Wet meat steams rather than sears. Pat it dry just before seasoning, and avoid putting sugary marinades on the grill because they can burn over high heat.
- Keep sauce separate: The parsley-lime sauce is served fresh, not used as a raw-meat marinade. If you want to marinate the beef, do so covered in the refrigerator and discard the marinade that touched raw meat; make a fresh batch for serving.
- Mind the thermometer: Grill temperatures and steak thickness vary. Check the center and allow the full 3-minute rest after the beef reaches 145°F (63°C), rather than relying on grill marks or a fixed cooking time.
Serving Suggestions
Serve the sliced beef with rice and black beans, grilled vegetables, or a simple green salad. Warm tortillas, crusty bread, or boiled potatoes make useful options for soaking up the parsley-lime sauce. For a fuller Brazilian-inspired spread, add farofa if available; this toasted cassava-flour side has a dry, lightly nutty texture. Toasted breadcrumbs can provide crunch in a pinch, though they are not the same ingredient and have a different flavor.
Put the sauce in a small bowl rather than pouring it all over the platter. That lets diners choose how much acidity and herb flavor they want, and helps leftovers keep a better texture.
Variations
- Garlic-forward: Add one extra minced garlic clove to the sauce. For milder garlic, stir it into the sauce 10 minutes before serving so its sharpness softens slightly.
- Chili-lime: Increase the red pepper flakes to ½ teaspoon, or add a finely minced fresh chili. Keep the lime juice as written at first, then adjust to taste.
- Use another beef cut: Boneless sirloin or rib-eye can be grilled the same way, though thicker steaks need more cooking time and may be finished over indirect heat. Check temperature in the thickest part.
- Herb swap: Replace up to half the parsley with chopped cilantro. The sauce will taste more pungent and citrusy; avoid replacing all the parsley if you want a milder, familiar flavor.
Storage and Reheating
Refrigerate cooked beef and sauce separately within 2 hours of cooking, in covered containers. The beef keeps for 3–4 days in the refrigerator at 40°F (4°C) or below; the fresh sauce is best within 2 days. Freeze the beef, well wrapped, for up to 2–3 months for best quality. Thaw it in the refrigerator, not on the counter.
Reheat sliced beef gently in a covered skillet with a spoonful of water or broth over low heat, or microwave it in short intervals, turning between bursts. Reheat leftovers to 165°F (74°C), checked with a food thermometer. The beef may become less tender when reheated to that temperature, so slice it before storing and warm only the portion you plan to eat. Add the fresh sauce after reheating, not before.
Frequently Asked Questions
What does “grill de carne” mean?
It means grilled meat in Portuguese, and the exact dish can vary by context. This recipe is a simple grilled beef preparation served sliced with a parsley, lime, and shallot sauce.
Can I cook this without an outdoor grill?
Yes. Heat a well-ventilated grill pan or heavy skillet over high heat until very hot, then cook the steak in batches if needed so the pan does not crowd. Use the same thermometer target and 3-minute rest; expect more smoke indoors.
Can I season the steak ahead?
You can salt it and refrigerate it uncovered for up to 12 hours for a drier surface and more even seasoning. Leave it on a tray, keep it separate from ready-to-eat foods, and let it sit out only about 20 minutes before grilling. Make the fresh herb sauce shortly before serving.
How can I tell which way the grain runs?
Look for the direction of the long, visible muscle lines before slicing. Cut perpendicular to those lines into thin strips. If the grain changes direction along the steak, divide it into sections and turn each section as needed.
Is the sauce the same as chimichurri?
No. It shares parsley, garlic, oil, and acidity with some chimichurri versions, but recipes differ across households and regions. This quick sauce uses lime, red wine vinegar, and shallot; it is intended as a simple accompaniment rather than a claim to one definitive traditional formula.
Can I use bottled lime juice?
Fresh lime juice gives the sauce a brighter aroma, but bottled juice can work if necessary. Start with 2 teaspoons (10 ml), taste, and add more gradually because bottled products vary in acidity and flavor.
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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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