Churrasco is the Brazilian tradition of grilling large cuts of meat on skewers over open flames, resulting in juicy, smoky, and deeply flavorful beef, pork, and chicken. What makes it work is the simplicity: high-quality meat, coarse salt, and a hot fire create a caramelized crust while keeping the interior tender and pink. This recipe gives you a home-friendly version of the classic rodÃzio experience, with a chimichurri-style sauce to brighten every slice.
Ingredients
- 2 lb (900 g) picanha (or sirloin cap), in one piece
- 1 lb (450 g) beef short ribs (or flanken-style ribs)
- 1 lb (450 g) pork loin, in one piece
- 4 chicken thighs, bone-in, skin-on
- Coarse sea salt (about 1 tbsp / 15 g per lb of meat)
- 2 cloves garlic, minced (optional, for the salt rub)
- For the chimichurri:
- 1 cup (240 ml) extra-virgin olive oil
- 1/2 cup (120 ml) red wine vinegar
- 1/2 cup (20 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh oregano, chopped (or 1 tsp dried)
- 4 cloves garlic, minced
- 1 tsp (5 g) red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Make the chimichurri: in a bowl, combine the olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes (if using), and a pinch of salt and pepper. Stir well, cover, and let it sit at room temperature while you grill. (You can make it a day ahead and refrigerate; bring to room temp before serving.)
- Prepare the meat: pat all the cuts dry with paper towels. If using picanha, score the fat cap in a crosshatch pattern, being careful not to cut into the meat. Leave the fat intact—it bastes the meat as it renders.
- Season generously with coarse salt on all sides. If you like, mix the minced garlic into the salt before applying. Do not use fine salt—it will make the meat too salty. Let the meat sit at room temperature for 30 minutes (this is part of the prep time).
- Light a charcoal grill and wait until the coals are glowing with a light ash coating (medium-high heat, about 400°F/200°C). For a gas grill, preheat to medium-high.
- Grill the picanha and short ribs first, fat-side down, for 4–5 minutes to render the fat and create grill marks. Then turn and continue grilling, turning every 3–4 minutes, until the internal temperature reaches 130°F (54°C) for medium-rare. Use a food thermometer to check. Remove and let rest for 5 minutes.
- Grill the pork loin and chicken thighs at the same time or after the beef, depending on grill space. Cook the pork until it reaches 145°F (63°C) and the chicken until 165°F (74°C) (USDA FSIS safe minimums). The chicken will take longer—about 20–25 minutes total, turning often to avoid burning the skin.
- When all the meat is done, transfer to a cutting board and let rest for 5 minutes (the beef and pork need this rest to reabsorb juices).
- Slice the picanha against the grain into 1/2-inch (1.25 cm) thick slices. Slice the short ribs, pork, and chicken into serving pieces. Serve immediately with chimichurri on the side.
Tips
- Use coarse salt, not table salt. Coarse salt dissolves slowly and seasons the surface without penetrating too deeply. If you only have fine salt, use half the amount and apply it just before grilling.
- Don’t flip too often. Let the meat develop a crust before turning. Flipping every 3–4 minutes is ideal for even cooking without drying out.
- Let the meat rest. Resting for 5 minutes allows the juices to redistribute. If you slice immediately, the juices will run out and the meat will be dry.
- If you can’t find picanha, use a thick-cut sirloin steak or a tri-tip roast. The fat cap is key, so ask your butcher for a piece with a good layer of fat.
Serving Suggestions
Serve churrasco with farofa (toasted cassava flour), white rice, black beans, and a simple tomato and onion salad. Grilled pineapple slices are a classic sweet contrast. For drinks, a caipirinha or a cold Brazilian lager works well. Remember to serve the chimichurri on the side so each person can add as much as they like.
Variations
- Chicken hearts: A rodÃzio favorite—thread 1 lb (450 g) of chicken hearts onto skewers and grill for 5–7 minutes, turning often, until cooked through (165°F/74°C).
- Lamb: Replace the pork loin with a butterflied leg of lamb. Grill to 145°F (63°C) for medium-rare, then rest.
- Spicy version: Add 1–2 tbsp (15–30 g) of smoked paprika and a pinch of cayenne to the salt rub for a smoky heat.
- Veggie option: Grill thick slices of halloumi cheese, portobello mushrooms, and bell peppers alongside the meat. Halloumi should be grilled for 2–3 minutes per side until golden.
Storage and Reheating
Refrigerate leftover sliced meat in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, place slices on a baking sheet and warm in a 300°F (150°C) oven for 8–10 minutes, or until heated through. Avoid the microwave—it will toughen the meat. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the best cut for churrasco? Picanha (sirloin cap) is the classic, prized for its fat cap and tenderness. If unavailable, use a thick sirloin steak or tri-tip. Short ribs add rich flavor, and pork loin or chicken thighs are common additions.
Can I use a gas grill instead of charcoal? Yes. Preheat to medium-high (about 400°F/200°C) and follow the same instructions. You won’t get the smoky charcoal flavor, but the meat will still be delicious. You can add wood chips in a smoker box for extra smokiness.
How do I know when the meat is done without a thermometer? Use the touch test: for medium-rare, the meat should feel like the fleshy part of your hand when your thumb and index finger are pressed together. But a thermometer is more reliable—insert into the thickest part of the meat, avoiding bone.
Can I marinate the meat overnight? Traditional churrasco uses only salt, so marinating isn’t necessary. If you want extra flavor, you can rub with garlic and olive oil, but avoid acidic marinades (like vinegar or lemon) for more than 2 hours—they can break down the meat’s texture.
What is the white sauce served with churrasco? That’s chimichurri, though in Brazil it’s often called vinagrete—a fresh salsa of tomatoes, onions, and vinegar. This recipe gives you an Argentine-style chimichurri, which is more herb-forward. Both work well.
Is it safe to eat beef cooked to medium-rare? Yes, for whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest. Cooking to 130°F (54°C) is a personal preference; if you’re concerned, cook to 145°F (63°C) and rest for 3 minutes.
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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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