Churrasco is the Brazilian tradition of grilling large cuts of meat on skewers over open fire, served sliced directly onto your plate. This full experience guide walks you through building a complete churrasco spread—from picanha and linguica to farofa and chimichurri—so you can recreate the rodizio-style feast at home. It works because it focuses on simple seasoning, proper grilling technique, and serving everything hot and fresh, just like at a Brazilian steakhouse.
Ingredients
- 2 lb (900 g) picanha (top sirloin cap), fat cap left intact
- 1 lb (450 g) beef short ribs (or chuck steak)
- 1 lb (450 g) linguica sausage (or chorizo)
- 1 lb (450 g) chicken thighs, boneless and skinless
- 1 tbsp (15 g) coarse sea salt, plus more for serving
- 1 tbsp (15 ml) olive oil
- 4 cloves garlic, minced
- 1 cup (240 ml) chimichurri sauce (store-bought or homemade)
- 2 cups (370 g) farofa (toasted cassava flour)
- 1 cup (150 g) diced onion
- 2 tbsp (30 g) butter
- 2 cups (470 ml) beef broth
- 1 cup (240 ml) water
- 1 large onion, sliced into rings (for serving)
- 1 lime, cut into wedges (for serving)
Instructions
- Pat the picanha, short ribs, linguica, and chicken thighs dry with paper towels. If the picanha has a thick fat cap, score it in a crosshatch pattern without cutting into the meat. Place all the meat in a large baking dish.
- In a small bowl, mix the coarse salt, olive oil, and minced garlic. Rub this mixture all over the meat, making sure to get it into the scored fat. Cover and refrigerate for at least 1 hour (or up to 12 hours for deeper flavor).
- While the meat marinates, prepare the farofa: in a skillet over medium heat, melt the butter and sauté the diced onion until soft, about 5 minutes. Add the farofa and toast, stirring frequently, until golden and fragrant, about 8 minutes. Season lightly with salt and keep warm.
- Preheat your grill to medium-high heat, about 400°F (200°C). If using a charcoal grill, arrange the coals on one side for direct heat and leave the other side cooler for indirect cooking.
- Thread the picanha onto a long skewer, folding the meat so the fat cap is on the outside. Do the same with the short ribs and chicken thighs. Leave the linguica whole.
- Place the skewers over direct heat. Cook the picanha for 6–8 minutes per side, turning to get a nice crust, until the internal temperature reaches 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts of beef). Remove and let rest for 3 minutes.
- Grill the short ribs for 8–10 minutes per side, until they reach 145°F (63°C) for medium, or up to 160°F (71°C) if you prefer well done. Rest for 3 minutes.
- Cook the chicken thighs for 6–7 minutes per side, until they reach 165°F (74°C) (USDA FSIS safe minimum for poultry). Remove and rest for 5 minutes.
- Grill the linguica for 4–5 minutes per side, until browned and heated through. The internal temperature should reach 160°F (71°C) (USDA FSIS safe minimum for ground meat).
- While the meat rests, pour the beef broth and water into a small saucepan and bring to a simmer. This will be used to keep the meat moist as you slice it.
- To serve, slice the picanha against the grain into thin strips. Slice the short ribs and chicken, and cut the linguica into diagonal pieces. Arrange all the meat on a large platter, drizzle with a little of the hot broth, and serve with the warm farofa, chimichurri, onion rings, and lime wedges.
Tips
- Substitutions: If picanha is hard to find, use a thick-cut sirloin steak with the fat cap intact. For linguica, any smoked pork sausage works. If you can’t find farofa, substitute toasted breadcrumbs, but note the texture will be finer.
- Don’t skip the rest: Letting the meat rest after grilling allows the juices to redistribute. Slicing too early will leave you with dry meat.
- Salt generously: The coarse salt is the key seasoning. Don’t be shy—it will not make the meat overly salty because it’s applied to the surface and some falls off during grilling.
- Common mistake: Overcooking picanha. It is a tender cut and best served medium-rare. Use a thermometer to avoid guesswork.
Serving Suggestions
Serve the churrasco with traditional sides like pão de queijo (Brazilian cheese bread), grilled pineapple slices, and a simple green salad with vinaigrette. For drinks, offer a caipirinha (for adults of legal drinking age, please drink responsibly) or a cold Brazilian lager. The farofa should be served on the side so each person can sprinkle it over their meat.
Variations
- Pork churrasco: Swap the beef for pork loin or pork shoulder, and cook to 145°F (63°C).
- Spicy version: Add 1 tsp (2 g) of cayenne pepper or crushed red pepper flakes to the garlic-salt rub.
- Vegetarian option: Grill thick slices of halloumi cheese and portobello mushrooms, and serve with the same chimichurri and farofa.
- Smoky twist: Use smoked paprika or chipotle powder in the rub, and add a handful of wood chips to the coals for extra smoke.
Storage and Reheating
Refrigerate leftover meat and farofa separately in airtight containers within 2 hours of cooking. The meat will keep for 3–4 days, and the farofa for up to 5 days. To reheat, place the meat in a skillet over medium heat with a splash of beef broth, and warm until heated through (165°F / 74°C for leftovers). The farofa can be reheated in a dry skillet over low heat, stirring frequently. Do not freeze the farofa, as it becomes soggy. The meat can be frozen for up to 3 months, but thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is picanha and where can I find it? Picanha is a triangular cut of beef from the top of the sirloin, prized for its thick fat cap. It’s often labeled as “top sirloin cap” or “rump cap” in US supermarkets. If you can’t find it, ask your butcher to cut it for you, or use a thick sirloin steak.
Can I cook churrasco indoors? Yes, you can use a grill pan or a cast-iron skillet over high heat. You won’t get the smoky flavor, but the meat will still be delicious. Just make sure to ventilate your kitchen well.
How do I know when the meat is done without a thermometer? For picanha, the meat should feel firm but still springy when pressed. For chicken, the juices should run clear, and the meat should have no pink. However, using a food thermometer is the only reliable way to ensure safety.
What is farofa and can I skip it? Farofa is toasted cassava flour mixed with butter and onions. It’s a classic churrasco side that adds a nutty, crunchy texture. If you can’t find it, you can skip it, but it really completes the experience.
Can I marinate the meat overnight? Yes, marinating for up to 12 hours is fine, but any longer and the salt may start to cure the meat, changing its texture. If you plan to marinate overnight, use slightly less salt.
What is chimichurri and how do I make it? Chimichurri is a vibrant sauce of parsley, garlic, olive oil, and vinegar. To make a quick version, blend 1 cup fresh parsley, 4 garlic cloves, 1/2 cup olive oil, 3 tbsp red wine vinegar, and 1 tsp red pepper flakes until smooth. It’s perfect for drizzling over the grilled meat.
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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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