Churrasco grilled steak is the centerpiece of Brazilian barbecue, where thick cuts of beef are seasoned simply with coarse salt and grilled over open flame until charred outside and juicy within. This recipe delivers that authentic churrasco experience at home using a chimney starter and a wire grill grate, yielding a deeply caramelized crust and a rosy, tender center. The technique is straightforward, but the payoff is a steak that tastes like it came from a churrascaria.
Ingredients
- 2 lb (900 g) picanha (or top sirloin cap), in one piece, fat cap on
- 1 tbsp (15 g) coarse kosher salt (or coarse sea salt), plus more to taste
- 1 tsp (2 g) freshly ground black pepper (optional)
- 2 cloves garlic, minced (optional)
- 2 tbsp (30 ml) olive oil, for brushing
Instructions
- Remove the steak from the refrigerator 30–45 minutes before grilling. Pat it dry with paper towels. If using picanha, score the fat cap in a crosshatch pattern, cutting just through the fat, not into the meat.
- Season generously on all sides with the coarse salt, pressing it in. If using pepper or garlic, apply them now. Let the steak sit at room temperature while you prepare the grill.
- Fill a chimney starter with charcoal and light it. When the coals are covered with gray ash (about 20–25 minutes), dump them into the grill and spread into a single layer. Set the wire grate about 4–5 inches above the coals. Brush the grate clean and oil it.
- Place the steak on the grill directly over the coals. Sear for 4–5 minutes per side, without moving, until a deep brown crust forms. For a 1.5-inch-thick steak, this will give a medium-rare interior.
- Move the steak to a cooler part of the grill (or reduce heat to medium) and continue grilling, turning occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare, about 8–12 minutes more. For medium, cook to 140°F (60°C).
- Remove the steak and let it rest on a cutting board for 5–10 minutes. The temperature will rise another 5–10°F during rest.
- Slice against the grain into 1/4-inch-thick slices. For picanha, slice across the grain in thin strips, then season with a pinch of salt if needed. Serve immediately.
Tips
- Use the right cut: Picanha is the traditional cut, but top sirloin cap or even tri-tip works well. If you can’t find picanha, ask your butcher for a whole sirloin cap.
- Don’t skimp on salt: Coarse salt is essential – it creates a crust and seasons the meat deeply. Use about 1 teaspoon per pound (450 g).
- Rest the meat: Letting the steak rest allows juices to redistribute. Cutting too early will cause the juices to run out, leaving the meat dry.
- Control flare-ups: If the fat cap drips and causes flames, move the steak to a cooler spot or briefly lift it. Flames can char the surface unevenly and create bitter spots.
Serving Suggestions
Serve the sliced steak with farofa (toasted cassava flour), white rice, and a simple vinaigrette of diced tomatoes, onions, bell peppers, and vinegar. A side of grilled plantains or a crisp green salad with lime vinaigrette also pairs well. For a traditional churrasco experience, offer chimichurri sauce on the side.
Variations
- Garlic-Butter Basted: During the last minute of grilling, brush the steak with melted butter mixed with minced garlic and chopped parsley.
- Spicy Rub: Add 1 teaspoon (2 g) smoked paprika and 1/2 teaspoon (1 g) cayenne pepper to the salt for a smoky, spicy crust.
- Skewer Style: Cut the meat into 2-inch cubes, thread onto skewers, and grill, turning every few minutes, until charred and cooked to your liking.
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 the steak and warm it in a skillet over medium heat for 1–2 minutes per side, or in a 350°F (175°C) oven for about 5–7 minutes. Avoid microwaving, as it will toughen the meat. For longer storage, wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is picanha? Picanha is a cut of beef from the top of the sirloin, known for its thick fat cap and rich flavor. It’s the most prized cut in Brazilian churrasco. If unavailable, top sirloin cap or tri-tip are good substitutes.
How do I know when the steak is done? Use a meat thermometer. For medium-rare, remove the steak at 130°F (54°C) and rest for 5–10 minutes; the temperature will rise to about 135°F (57°C). The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but many prefer it cooked less.
Can I grill this on a gas grill? Yes. Preheat the gas grill on high for 15 minutes, then sear the steak over high heat for 4–5 minutes per side, then reduce to medium and continue cooking until the desired internal temperature.
Why is my steak tough? Toughness usually comes from overcooking or slicing with the grain. Always slice against the grain, and don’t cook beyond medium. Also, letting the meat rest is crucial.
Can I marinate the steak? Traditional churrasco relies on salt only, but you can add a simple marinade of olive oil, garlic, and herbs for 30 minutes before grilling. Avoid acidic marinades for too long, as they can break down the meat’s texture.
What is the best way to light charcoal? Use a chimney starter with newspaper – it’s safe, fast, and doesn’t impart chemical flavors. Avoid lighter fluid, which can leave a petroleum taste.
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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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