Prime Churrasco Grilled Steak Recipe

Churrasco is the Brazilian tradition of grilling large cuts of beef over open flame, seasoned simply with coarse salt so the meat’s natural flavor shines. This recipe uses a prime-grade steak—like picanha, ribeye, or sirloin—rubbed with a bold chimichurri-style marinade, then grilled hot and fast for a deeply caramelized crust and a juicy, rosy center. It’s the kind of steak that turns a weeknight dinner into a backyard event, and it comes together in under an hour.

Ingredients

2 lb (900 g) prime-grade beef steak (picanha, ribeye, or top sirloin), about 1.5 inches (4 cm) thick
4 cloves garlic, minced
1/4 cup (60 ml) olive oil, plus more for the grill
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 g) coarse sea salt (or kosher salt)
1 tsp (2 g) freshly ground black pepper
1/2 cup (20 g) fresh parsley, finely chopped
2 tbsp (8 g) fresh oregano, finely chopped (or 2 tsp dried)
1 small shallot, minced (about 2 tbsp / 20 g)
1/2 tsp (1 g) red pepper flakes (optional, for heat)
1 tbsp (15 ml) lime juice (optional, for serving)

Instructions

Make the chimichurri marinade: In a small bowl, combine the minced garlic, olive oil, red wine vinegar, 1 teaspoon of the salt, black pepper, parsley, oregano, shallot, and red pepper flakes (if using). Stir well. Set aside 2 tablespoons of the mixture in a separate small bowl for serving.
Season the steak: Pat the steak dry with paper towels. Rub the remaining chimichurri all over both sides of the steak. Sprinkle the remaining 2 teaspoons of salt evenly over both sides. Let the steak sit at room temperature for 20 minutes to take the chill off and allow the seasoning to penetrate.
Preheat the grill: Meanwhile, heat a charcoal or gas grill to high heat (about 500–550°F / 260–290°C). If using a charcoal grill, arrange the coals for two-zone cooking: pile them on one side for direct heat and leave the other side empty for indirect heat. Oil the grates with a paper towel dipped in olive oil.
Grill the steak: Place the steak over the direct heat zone. Grill for 4–5 minutes per side for medium-rare, or until a thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. For medium, cook to 140°F (60°C). Remember: the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but you may choose to cook to a lower temperature for personal preference. Adjust the time if your steak is thicker or thinner.
Rest the steak: Transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, so they don’t run out when you slice.
Slice and serve: Slice the steak against the grain into 1/2-inch (1.3 cm) thick slices. Drizzle with the reserved chimichurri and a squeeze of lime juice, if desired. Serve immediately.

Tips

Get the right cut: Picanha (top sirloin cap) is the classic churrasco cut, but it can be hard to find. Ribeye or NY strip work beautifully—just make sure it’s at least 1.5 inches thick so it doesn’t overcook.
Don’t skip the rest: Resting the steak for 5 minutes is non-negotiable. If you slice it right off the grill, you’ll lose all the juices on the cutting board.
Use a thermometer: A digital instant-read thermometer is your best friend. It takes the guesswork out of doneness and prevents overcooking.
Make it ahead: The chimichurri can be made up to 3 days in advance and stored in the fridge. Bring it to room temperature before using.

Serving Suggestions

Serve the sliced steak 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, roasted potatoes, or a crisp green salad. For a truly authentic touch, offer a side of warm pão de queijo (cheese bread) and a bottle of hot sauce.

Variations

Chimichurri swap: If you’re short on time, use a store-bought chimichurri or simply season with coarse salt and cracked pepper—the Brazilian way.
Spicy version: Add 1–2 finely chopped fresh chilies (like malagueta or jalapeño) to the marinade for extra heat.
Smoky twist: Use smoked paprika or a pinch of liquid smoke in the marinade to mimic the smoky flavor of a wood-fired grill if you’re using a gas grill.
Different cut: This marinade works equally well on flank steak, skirt steak, or even chicken thighs (adjust cooking time accordingly).

Storage and Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak thinly and warm it in a skillet over medium heat with a splash of beef broth or water, just until heated through—about 2–3 minutes. Avoid the microwave, as it will toughen the meat. You can also enjoy leftovers cold in a sandwich or salad.

Frequently Asked Questions

What is churrasco steak? Churrasco is the Brazilian style of grilling meat on skewers or a grill, typically seasoned with just coarse salt. It originated in southern Brazil and is known for its simple, meat-forward flavor.

Can I use a less expensive cut? Yes, you can use sirloin, flank, or skirt steak, but they cook faster and may be less tender. If using a leaner cut, consider marinating for 2–4 hours to help tenderize.

How do I know when the steak is done? Use a meat thermometer. For medium-rare, remove the steak at 130°F (54°C); for medium, 140°F (60°C). The temperature will rise about 5°F during resting. If you prefer well-done, cook to 160°F (71°C), but note the USDA recommends 145°F (63°C) for safety.

Can I cook this indoors? Absolutely. Use a cast-iron skillet or grill pan over high heat. Sear for 4–5 minutes per side, then finish in a 400°F (200°C) oven if needed.

What if I don’t have red wine vinegar? Use white wine vinegar or apple cider vinegar. The flavor will be slightly different but still delicious.

Is it okay to marinate overnight? Yes, but only for 12–24 hours maximum. The acid in the vinegar can break down the meat’s texture if left too long, making it mushy.

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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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