Churrasco steak is the centerpiece of Brazilian churrasco, a style of grilling that celebrates big, boldly seasoned cuts of beef cooked over open fire or charcoal. The magic lies in the coarse salt crust that forms a savory, crispy exterior while the inside stays juicy and tender. This recipe delivers that authentic steakhouse experience at home, using a simple marinade and high-heat grilling to create a deeply flavorful, perfectly cooked steak.
Ingredients
- 2 lb (900 g) picanha (top sirloin cap) or sirloin steak, in one thick piece
- 1 tbsp (15 g) coarse sea salt, plus more to taste
- 1 tbsp (15 ml) olive oil
- 4 cloves garlic, minced
- 1 tsp (2 g) black pepper
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- If using picanha, score the fat cap in a crosshatch pattern, cutting just through the fat, not into the meat. Pat the steak dry with paper towels.
- In a small bowl, mix the olive oil, minced garlic, black pepper, and lime juice. Rub this mixture all over the steak, then sprinkle generously with coarse salt on both sides. Let it sit at room temperature for 15 minutes while you prepare the grill.
- Preheat a grill or grill pan to high heat (about 450°F / 232°C). If using a charcoal grill, wait until the coals are glowing and covered with white ash.
- Place the steak on the grill, fat side down first if it has a thick fat cap. Sear for 4–5 minutes until the fat renders and the surface is deeply browned.
- Flip the steak and continue grilling for another 4–5 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium, as measured with a food thermometer. Adjust time for your desired doneness.
- Remove the steak from the grill and let it rest on a cutting board for 3 minutes. This allows the juices to redistribute.
- Slice against the grain into thin strips. Garnish with chopped parsley if desired. Serve immediately.
Tips
- Picanha vs. sirloin: Picanha is the traditional cut, but a thick sirloin steak works well. If using sirloin, skip the scoring step.
- Salt matters: Use coarse salt (like kosher or sea salt) – it dissolves slowly and creates a crust. Table salt is too fine and will make the steak overly salty.
- Don’t skip the rest: Resting the steak for at least 3 minutes is essential for juiciness. Cutting earlier lets the juices run out.
- Grill temperature: Make sure the grill is truly hot before adding the steak. A hot grill gives you a good sear without overcooking the inside.
Serving Suggestions
Serve churrasco steak with traditional Brazilian sides like farofa (toasted cassava flour), vinagrete (a fresh tomato-onion salsa), and collard greens. It also pairs well with rice and beans, grilled vegetables, or a simple green salad. For a complete churrasco experience, offer chimichurri sauce on the side.
Variations
- Spicy Churrasco: Add 1 teaspoon of red pepper flakes or a chopped fresh chili to the marinade for heat.
- Herb-Crusted: Mix 1 tablespoon of chopped fresh oregano or thyme into the garlic mixture.
- Smoky Version: Use smoked paprika or a pinch of liquid smoke in the marinade to mimic the flavor of a wood-fired grill.
- Skewer Style: Cut the steak into large cubes, marinate, thread onto skewers, and grill, turning frequently, until done.
Storage and Reheating
Refrigerate leftover steak in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, slice thinly and warm in a hot skillet with a little oil for 1–2 minutes per side, or in the microwave in 30-second bursts. Avoid overcooking to prevent toughness.
Frequently Asked Questions
What is the best cut of beef for churrasco? Picanha (top sirloin cap) is the traditional choice, prized for its fat cap and tenderness. Sirloin, ribeye, or flank steak are good substitutes.
Do I need to marinate the steak overnight? No, a short 15-minute rest with the marinade is enough. The salt and lime tenderize slightly, but the meat’s flavor comes from the quality of the beef and the high-heat sear.
Can I cook churrasco steak indoors? Yes, use a cast-iron grill pan or a heavy skillet. Heat it over high heat until smoking, then cook as directed. Ensure good ventilation.
How do I know when the steak is done without a thermometer? Use the finger test: compare the firmness of the steak to the muscle at the base of your thumb – rare is soft, medium is springy, well-done is firm. But a thermometer is more reliable.
What is the best way to slice churrasco steak? Always slice against the grain, which shortens the muscle fibers and makes each bite tender. For picanha, slice at a slight angle.
Can I use this recipe for other meats? Yes, the marinade works well for chicken, pork, or lamb. Adjust cooking times accordingly and ensure poultry reaches 165°F (74°C).
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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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