This vibrant green sauce is the essential companion to a Brazilian churrasco sandwich, a hearty steak sandwich piled high with grilled meat, cheese, and often a fried egg. It’s a bright, herbaceous blend of parsley, garlic, olive oil, and vinegar that cuts through the richness of the beef with its zesty, slightly tangy kick. This sauce comes together in minutes with a food processor or blender, and its bold flavor elevates everything from sandwiches to grilled meats.
Ingredients
- 1 cup (240 ml) extra-virgin olive oil
- 1/2 cup (120 ml) white wine vinegar or apple cider vinegar
- 1 cup (30 g) fresh flat-leaf parsley leaves, tightly packed (stems removed)
- 1/2 cup (15 g) fresh cilantro leaves, tightly packed (optional, for a more herbaceous flavor)
- 4 cloves garlic, peeled
- 1 teaspoon (5 g) kosher salt, plus more to taste
- 1/2 teaspoon (1 g) freshly ground black pepper
- 1/2 teaspoon (1 g) red pepper flakes (optional, for heat)
- 1 tablespoon (15 ml) fresh lemon juice (about 1/2 lemon)
Instructions
- Prep the herbs: Rinse the parsley (and cilantro, if using) thoroughly and pat dry with paper towels. Remove the thick stems and measure the leaves by packing them loosely into a measuring cup.
- Combine ingredients: In a food processor or blender, add the parsley, cilantro (if using), garlic cloves, salt, black pepper, red pepper flakes (if using), lemon juice, and vinegar.
- Pulse to chop: Pulse the mixture 8–10 times until the herbs are finely chopped but not pureed. Scrape down the sides of the bowl with a spatula.
- Add oil slowly: With the food processor or blender running on low speed, slowly drizzle in the olive oil in a steady stream. Continue blending until the sauce is emulsified and slightly thickened, about 30–45 seconds. The sauce should be a vibrant green, pourable but with some texture.
- Adjust seasoning: Taste the sauce and adjust with more salt, pepper, or vinegar if needed. It should be well-seasoned and tangy.
- Rest before serving: Transfer the sauce to a bowl or jar. Let it sit at room temperature for at least 15 minutes to allow the flavors to meld. Give it a stir before serving.
Tips
- Use a neutral oil if you prefer: Extra-virgin olive oil provides the classic fruity, peppery base. If you find it too strong, substitute half of the olive oil with a neutral oil like canola or grapeseed for a lighter flavor.
- Don’t over-blend: Blending the sauce too long will create a frothy, overly smooth puree and can make the herbs bitter. Pulse and blend just until the herbs are finely chopped and the oil is incorporated.
- Make it ahead: This sauce actually tastes better after a few hours or even overnight in the refrigerator, as the garlic and herbs infuse the oil. If making ahead, store in a jar with a tight lid and bring to room temperature before using.
- Adjust the acid: The vinegar and lemon juice provide the tang. If you prefer a milder sauce, reduce the vinegar to 1/3 cup (80 ml) and add a splash of water to help thin it.
Serving Suggestions
This sauce is the classic accompaniment for a Brazilian churrasco sandwich: a crusty French roll filled with thinly sliced grilled steak (like picanha or sirloin), melted mozzarella or provolone cheese, and often a fried egg. Slather the sauce generously on both sides of the bread before adding the meat. It also works beautifully as a marinade for grilled chicken or vegetables, a finishing drizzle for any grilled steak, or a zesty spread for burgers and other sandwiches. For a simple appetizer, serve it as a dip with crusty bread or grilled chorizo.
Variations
- Spicy Churrasco Sauce: Add 1–2 fresh jalapeños or serrano peppers (seeded for less heat) to the food processor with the herbs. You can also increase the red pepper flakes to 1 teaspoon (2 g).
- Creamy Churrasco Sauce: Add 1/2 cup (120 g) plain Greek yogurt or mayonnaise to the blender after the oil is incorporated. This creates a thicker, creamier sauce that clings well to sandwiches.
- Mint and Cilantro Version: Replace the parsley with an equal amount of fresh mint leaves (about 1/2 cup / 15 g) and keep the cilantro. This gives a brighter, more refreshing flavor that pairs well with lamb or chicken.
- Smoky Churrasco Sauce: Add 1 teaspoon (5 ml) of smoked paprika or 1/2 teaspoon (2 g) of chipotle powder to the blender for a smoky undertone that mimics the char from a grill.
Storage and Reheating
Store the churrasco sauce in an airtight glass jar or container in the refrigerator for up to 5 days. The olive oil may solidify slightly when cold, so let the sauce sit at room temperature for 15–20 minutes and stir well before using. You can also freeze the sauce in ice cube trays for up to 3 months. Transfer the frozen cubes to a zip-top bag, then thaw individual cubes in the refrigerator or at room temperature as needed. Do not reheat the sauce in the microwave, as this will cook the herbs and alter the fresh flavor; simply bring it to room temperature.
Frequently Asked Questions
Can I use dried parsley instead of fresh? No, dried parsley will not provide the same vibrant color or fresh, herbaceous flavor. This sauce relies on fresh herbs for its character. If you must substitute, use fresh basil or a mix of fresh herbs like oregano and chives.
What type of vinegar is best? White wine vinegar or apple cider vinegar are the most common choices. Red wine vinegar also works well and adds a deeper color. Avoid balsamic vinegar, as its sweetness and dark color will overpower the sauce.
How do I make the sauce less oily? If the sauce tastes too oily, add an extra squeeze of lemon juice or a teaspoon of water and blend again. You can also increase the amount of herbs slightly to balance the oil-to-herb ratio.
Can I use this sauce as a marinade? Yes, but it’s best used as a finishing sauce or spread. As a marinade, the acid from the vinegar can break down the meat’s surface, making it mushy if left for too long. Use it for no more than 2 hours for tender cuts.
Is this the same as chimichurri? This sauce is very similar to Argentine chimichurri, but the Brazilian version often includes lemon juice and sometimes cilantro, and it’s usually blended smoother than the coarsely chopped chimichurri. Both are excellent, but this recipe is tailored for the churrasco sandwich.
Can I make it without a food processor? Yes, you can finely mince the herbs and garlic by hand and whisk them with the oil, vinegar, and seasonings. The texture will be more rustic, but the flavor will be just as good. Just ensure the herbs are very finely chopped.
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