Churrasco is the Brazilian art of grilling large cuts of meat over open fire, and this beef churrasco recipe brings that smoky, juicy experience to your backyard. It works because a simple marinade of lime, garlic, and herbs tenderizes the steak while the high-heat grill creates a charred crust and a rosy, tender center. Served with a bright chimichurri sauce, it’s a festive, crowd-pleasing main that’s surprisingly easy to master.
Ingredients
- 2 lb (900 g) beef sirloin cap (picanha) or top sirloin steak, about 1.5 inches thick
- 4 cloves garlic, minced
- 1/2 cup (120 ml) fresh lime juice (about 3 limes)
- 1/4 cup (60 ml) olive oil, plus more for the grill
- 1 tbsp (15 g) coarse salt (kosher or sea salt)
- 1 tsp (2 g) black pepper
- 1 tsp (1 g) dried oregano
- 1/2 cup (120 ml) chimichurri sauce (store-bought or homemade, see Variations)
Instructions
- Marinate the beef: In a small bowl, mix garlic, lime juice, olive oil, salt, pepper, and oregano. Place the steak in a large zip-top bag or shallow dish, pour the marinade over it, and turn to coat. Seal and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
- Prep the grill: About 30 minutes before cooking, remove the steak from the fridge and let it sit at room temperature. Preheat a gas grill to high (450–500°F / 230–260°C) or prepare a charcoal grill with hot coals. Clean the grates and oil them lightly with a paper towel dipped in olive oil.
- Grill the steak: Remove the steak from the marinade, letting excess drip off. Pat it dry with paper towels (this helps browning). Place the steak on the hot grill. Cook for 4–6 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) as measured by a food thermometer (USDA FSIS safe minimum for whole cuts of beef). Adjust time for your desired doneness.
- Rest the steak: Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring a moist result.
- Slice and serve: Slice the steak against the grain into 1/2-inch thick strips. Serve immediately with chimichurri sauce on the side.
Tips
- Use a meat thermometer: Don’t guess doneness. Insert the thermometer into the thickest part of the steak. For medium-rare, pull it at 135°F (57°C) because the temperature will rise during rest to 145°F (63°C).
- Don’t over-marinate: The lime juice can begin to “cook� the meat if left too long (over 8 hours), making it mushy. Stick to 2–8 hours.
- Let the steak come to room temperature: Cold steak cooks unevenly. Take it out of the fridge 30 minutes before grilling.
- Pat dry before grilling: A dry surface is key for a good sear. Wet meat will steam, not char.
Serving Suggestions
Serve churrasco with traditional Brazilian sides like farofa (toasted cassava flour), black beans, rice, and a simple tomato-onion salad. It also pairs well with grilled vegetables, crusty bread, or a fresh green salad. For drinks, try a caipirinha (for adults of legal drinking age, drink responsibly) or a cold beer.
Variations
- Chimichurri: To make homemade chimichurri, blend 1 cup fresh parsley, 1/2 cup cilantro, 4 garlic cloves, 2 tbsp red wine vinegar, 1/2 cup olive oil, and a pinch of red pepper flakes.
- Spicy churrasco: Add 1–2 minced jalapeños or a teaspoon of red pepper flakes to the marinade for heat.
- Different cuts: Use flank steak, skirt steak, or ribeye. Adjust grilling time based on thickness.
- Smoky flavor: Add a handful of wood chips (like mesquite or hickory) to the grill for a deeper smoke.
Storage and Reheating
Store leftover churrasco in an airtight container in the refrigerator for up to 3–4 days. To reheat, slice the steak thinly and warm it in a skillet over medium heat with a splash of beef broth or water, or microwave in 30-second intervals. Avoid overcooking when reheating to prevent toughness. You can also freeze cooked steak 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 traditional, but top sirloin, flank, or skirt steak work well. Choose a cut at least 1 inch thick for even grilling.
Can I use lemon instead of lime? Yes, lemon juice works as a substitute, though it will slightly change the flavor. Use the same amount.
How do I know when the steak is done without a thermometer? Use the finger test: press the steak with your finger. If it feels like the flesh between your thumb and index finger (when your hand is relaxed), it’s rare; like the base of your thumb (when touching thumb to index finger), it’s medium-rare; like the base of your thumb (when touching thumb to pinky), it’s well done. But a thermometer is more reliable.
Can I grill churrasco on a cast-iron pan? Yes, heat the pan over high heat until smoking, then sear the steak for 3–4 minutes per side. Work in batches to avoid crowding.
Why is my steak tough? Overcooking is the main cause, but slicing against the grain is also crucial. Always slice perpendicular to the muscle fibers.
Is it safe to eat churrasco medium-rare? Yes, whole cuts of beef are safe at 145°F (63°C) with a 3-minute rest, per USDA FSIS. Ground beef must reach 160°F (71°C).
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- Paneer Makhani vs Paneer Butter Masala: Key Differences
More recipes to cook
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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