Churrasco Memorial City is a tribute to the Brazilian steakhouse experience, featuring juicy, flame-grilled beef skewers served with a vibrant chimichurri sauce. This recipe brings the bold, smoky flavors of a traditional churrasco to your home grill, using simple ingredients and techniques that deliver impressive results. Perfect for weekend gatherings, this dish is all about quality meat, proper seasoning, and that irresistible char.
Ingredients
- 2 lbs (900 g) beef sirloin or picanha, cut into 2-inch chunks
- 4 cloves garlic, minced
- 1/2 cup (120 ml) olive oil
- 3 tbsp (45 ml) red wine vinegar
- 1 tbsp (15 g) coarse salt (preferably sea salt or kosher)
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) smoked paprika (optional)
- For the Chimichurri:
- 1 cup (240 ml) fresh parsley, finely chopped
- 1/2 cup (120 ml) fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) red pepper flakes (optional)
- Salt to taste
Instructions
- In a large bowl, combine the minced garlic, olive oil, red wine vinegar, salt, black pepper, and smoked paprika if using. Add the beef chunks and toss well to coat. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
- While the beef marinates, make the chimichurri: in a medium bowl, mix together the parsley, cilantro, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and salt. Set aside at room temperature to allow flavors to meld.
- Preheat your grill to high heat (about 450°F / 230°C). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the marinated beef chunks onto the skewers, leaving a small gap between pieces to ensure even cooking.
- Place the skewers on the grill and cook for 4-6 minutes per side for medium-rare, turning occasionally to get a nice char on all sides. Use a meat thermometer to check doneness: for medium-rare, aim for 135°F (57°C) before resting; the temperature will rise to 145°F (63°C) during rest, which is the USDA FSIS safe minimum for whole cuts of beef.
- Once cooked to your liking, remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
- Serve the beef skewers hot, with the chimichurri sauce drizzled over the top or on the side for dipping.
Tips
- Cut matters: Use a tender cut like sirloin, picanha, or ribeye. Avoid tough cuts like chuck or round, as they will be chewy on the grill.
- Don’t over-marinate: The acid in the vinegar can break down the meat’s texture if left too long. Stick to 4 hours max in the fridge.
- Let it rest: Resting the meat after grilling is crucial. It allows the juices to settle, making every bite tender and flavorful.
- Chimichurri can be made ahead: Prepare the sauce up to 2 days in advance and store in the fridge. Bring it to room temperature before serving.
Serving Suggestions
Serve the churrasco skewers with traditional Brazilian sides like farofa (toasted cassava flour), pão de queijo (cheese bread), and a fresh tomato and onion salad. For a lighter meal, pair with grilled vegetables or a simple green salad. The chimichurri sauce is also fantastic on grilled chicken or fish.
Variations
- Chicken churrasco: Substitute chicken thighs or breasts for the beef. Cook to a safe minimum internal temperature of 165°F (74°C).
- Spicy version: Add a chopped jalapeño or a teaspoon of cayenne pepper to the marinade for extra heat.
- Herb swap: Replace cilantro with fresh mint or basil in the chimichurri for a different flavor profile.
- Oven method: If you don’t have a grill, broil the skewers in the oven on a baking sheet for 8-10 minutes, turning once.
Storage and Reheating
Leftover churrasco can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the beef on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Avoid microwaving, as it can make the meat tough. The chimichurri sauce can be stored separately in the fridge for up to a week; bring to room temperature before using.
Frequently Asked Questions
Can I use a different cut of beef? Yes, you can use ribeye, strip steak, or even tenderloin. Just ensure it’s a tender cut suitable for grilling.
How do I know when the beef is done? Use a meat thermometer. For medium-rare, remove from the grill at 135°F (57°C) and let rest; the temperature will rise to 145°F (63°C) during rest. For medium, cook to 145°F (63°C) before resting.
Can I make this ahead of time? You can marinate the beef up to 4 hours in advance, and the chimichurri up to 2 days ahead. However, it’s best to grill the beef just before serving to enjoy it at its peak.
What if I don’t have skewers? You can grill the beef chunks directly on the grill grates, just make sure they are large enough not to fall through. Or use a grill basket.
Is chimichurri supposed to be spicy? Traditional chimichurri is not spicy, but you can add red pepper flakes or a chopped chili for heat if you like.
Can I freeze the cooked beef? Yes, you can freeze cooked churrasco in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently in the oven.
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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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