The churrasco sandwich is a beloved South American staple, especially popular in Chile and Brazil, featuring thinly sliced, grilled beef piled high on a crusty roll. It works because the quick-cooking steak stays juicy and tender, while tangy pebre salsa or chimichurri cuts through the richness. This recipe gives you the essential ingredients and a foolproof method to build a truly satisfying sandwich at home.
Ingredients
- 1 ½ lb (680 g) beef sirloin or flank steak, sliced ¼-inch thick against the grain
- 4 crusty rolls (such as marraqueta, ciabatta, or bolillo)
- 2 tablespoons (30 ml) olive oil, divided
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) freshly ground black pepper
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1 large tomato, sliced
- 1 avocado, sliced
- ½ cup (75 g) pebre salsa or chimichurri (see notes)
- 4 leaves of lettuce (optional)
For the Pebre Salsa (or use store-bought chimichurri):
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tomato, seeded and finely diced
- ¼ cup (15 g) fresh cilantro, chopped
- 2 tablespoons (30 ml) red wine vinegar
- 3 tablespoons (45 ml) olive oil
- ½ teaspoon (2 g) salt
- Pinch of chili flakes (optional)
Instructions
- Make the pebre salsa (if using): In a medium bowl, combine the diced onion, garlic, tomato, cilantro, red wine vinegar, olive oil, salt, and chili flakes. Stir well and set aside to let the flavors meld while you prepare the beef.
- Season the beef: Pat the sliced beef dry with paper towels. In a small bowl, mix the salt, pepper, cumin, and smoked paprika. Rub the spice mixture evenly over both sides of the beef slices.
- Heat the grill or skillet: Heat a large cast-iron skillet or grill pan over high heat until smoking hot. Add 1 tablespoon (15 ml) of olive oil and swirl to coat.
- Cook the beef: Working in batches if needed, lay the beef slices in the hot pan in a single layer. Cook for 1–2 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium (USDA FSIS safe minimum for whole cuts of beef). Use a food thermometer to check. Transfer the cooked beef to a plate and tent loosely with foil. Repeat with remaining beef, adding the remaining olive oil as needed.
- Rest the beef: Let the beef rest for 3 minutes before assembling the sandwiches. This allows the juices to redistribute.
- Toast the rolls: While the beef rests, split the rolls and toast them cut-side down on the hot skillet or in a toaster oven until golden brown, about 1–2 minutes.
- Assemble the sandwiches: Spread a generous spoonful of pebre salsa on the bottom half of each roll. Layer with the sliced tomato, avocado, and lettuce (if using). Pile the warm beef slices on top, then add another spoonful of pebre salsa over the beef. Close the sandwiches with the top halves of the rolls.
- Serve immediately: Cut the sandwiches in half if desired, and serve warm.
Tips
- Slice the beef thinly: For easier slicing, place the beef in the freezer for 15–20 minutes before cutting. This firms it up, making it easier to slice thinly and evenly.
- Don’t overcook: The beef is best cooked quickly over high heat. Overcooking will make it tough and chewy. Use a thermometer to hit 145°F (63°C) and then remove from heat.
- Substitute the bread: If you can’t find marraqueta or bolillo, use a sturdy baguette or even sourdough. Avoid soft sandwich bread, which will get soggy.
- Make it ahead: The pebre salsa can be made up to 2 days in advance and stored in the refrigerator. The beef can be grilled ahead and reheated gently, but the sandwich is best freshly assembled.
Serving Suggestions
Serve the churrasco sandwich with a side of crispy french fries or a simple green salad. For a traditional Chilean touch, add a fried egg on top of the beef before closing the sandwich. A cold beer or a glass of Chilean red wine, like Carménère, pairs beautifully.
Variations
- Churrasco a lo Pobre: Top the sandwich with a fried egg, caramelized onions, and french fries inside the roll for a hearty, indulgent version.
- Brazilian Style: Use a crusty French roll and add melted mozzarella or provolone cheese. Swap the pebre for a simple vinaigrette of diced onion, tomato, and vinegar.
- Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to the assembled sandwich for extra heat.
- Chicken Churrasco: Substitute the beef with thinly sliced chicken breast, cooked to 165°F (74°C) safe minimum internal temperature.
Storage and Reheating
Store leftover cooked beef separately from the bread and toppings in an airtight container in the refrigerator for up to 3 days. Reheat the beef gently in a skillet over medium heat or in the microwave until warmed through (165°F / 74°C for leftovers). Assemble the sandwich fresh with reheated beef and new toppings for best texture. The pebre salsa can be refrigerated for up to 3 days.
Frequently Asked Questions
What cut of beef is best for churrasco?
Thinly sliced sirloin, flank steak, or skirt steak are ideal. They cook quickly and stay tender when sliced against the grain. Avoid tough cuts like chuck or brisket, which require long cooking.
Can I use a regular skillet instead of a grill?
Yes, a heavy cast-iron skillet works perfectly. It gets hot enough to sear the beef quickly. Just make sure it’s well-heated before adding the meat.
What is pebre salsa?
Pebre is a Chilean salsa made of onion, tomato, cilantro, garlic, and vinegar. It’s similar to chimichurri but uses tomato and is less oily. If you can’t find it, chimichurri or a simple pico de gallo are good substitutes.
How do I keep the bread from getting soggy?
Toast the rolls well and place the salsa on the bottom, then add the beef on top. This creates a barrier. Also, don’t over-saturate the bread with salsa; use a moderate amount.
Can I make this sandwich ahead of time?
It’s best served immediately after assembly. If you need to prep ahead, cook the beef and make the salsa up to a day in advance, then assemble just before serving.
Is it safe to eat the beef medium-rare?
Yes, for whole cuts of beef like sirloin or flank steak, the USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest. Use a food thermometer to ensure accuracy.
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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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