Churrasco is the Portuguese and Spanish word for barbecue, but in Brazil it refers to a specific style of grilling meat on skewers or a grill, traditionally over open flame. It’s all about big cuts of beef, pork, and chicken, seasoned simply with coarse salt, and cooked slowly until juicy and charred. This recipe gives you the authentic experience at home, using a standard grill and easy-to-find cuts, so you can enjoy that smoky, savory flavor without a fancy rodÃzio setup.
Ingredients
- 2 lb (900 g) beef picanha (or sirloin cap), trimmed, fat cap left on
- 1 lb (450 g) pork loin, cut into 2-inch chunks
- 1 lb (450 g) chicken thighs, boneless, skinless
- 2 tbsp (30 g) coarse sea salt (or kosher salt)
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) black pepper (optional)
- 2 cloves garlic, minced (optional)
- 1 lime, cut into wedges (for serving)
- 1 recipe chimichurri or vinagrete (see Variations)
Instructions
- If using picanha, cut it into thick slices (about 1.5 inches / 4 cm) against the grain, keeping the fat cap on each piece. For pork and chicken, thread onto skewers if desired, leaving a little space between pieces.
- Season all meats generously with coarse salt on both sides. If using garlic and pepper, mix them with olive oil and rub over the meat. Let sit at room temperature for 30 minutes (or up to 2 hours in the fridge).
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using charcoal, wait until the coals are glowing and covered with white ash.
- Place the beef on the hottest part of the grill. Cook for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium, which is the USDA FSIS safe minimum for whole cuts of beef. Remove and let rest for 3 minutes before slicing.
- Grill the pork and chicken over medium heat, turning frequently, until cooked through. Pork should reach 145°F (63°C) with a 3-minute rest; chicken must reach 165°F (74°C) as the safe minimum. This usually takes 12–15 minutes for pork chunks and 15–20 minutes for chicken thighs.
- Slice the beef against the grain into thin strips. Serve immediately with lime wedges and chimichurri or vinagrete on the side.
Tips
- Don’t skip the rest: Letting beef and pork rest for 3 minutes after grilling allows juices to redistribute, making the meat tender and moist.
- Use a thermometer: Don’t guess doneness. Insert an instant-read thermometer into the thickest part of the meat to ensure it reaches the safe minimum temperatures.
- Salt timing: Salt the meat at least 30 minutes before grilling to allow the salt to penetrate. If you salt too early (more than 2 hours), it can draw out too much moisture and make the meat dry.
- Cut against the grain: Always slice cooked beef against the grain (perpendicular to the muscle fibers) to shorten the fibers and make each bite tender.
Serving Suggestions
Serve churrasco with traditional Brazilian sides: farofa (toasted cassava flour), vinagrete (a fresh tomato-onion vinaigrette), grilled cheese bread (pão de queijo), and a simple green salad. For drinks, a caipirinha or a cold beer pairs perfectly. The meat is the star, so keep sides light and acidic to cut through the richness.
Variations
- Chimichurri: Blend parsley, garlic, olive oil, red wine vinegar, and oregano. This Argentine-style sauce adds a bright, herby kick.
- Vinagrete: Combine diced tomatoes, onions, bell peppers, vinegar, and olive oil. Let it sit for 30 minutes before serving.
- Use other cuts: Try beef ribs, lamb chops, or chicken wings. Adjust cooking times accordingly.
- Smoky flavor: Add a handful of wood chips (like mesquite or hickory) soaked in water to the coals for a smokier taste.
Storage and Reheating
Refrigerate leftover cooked meats within 2 hours of cooking. They will keep for 3–4 days in an airtight container. To reheat, place in a 350°F (175°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). Avoid microwaving, as it can make the meat tough and rubbery. You can also slice cold leftovers for sandwiches or salads.
Frequently Asked Questions
What is picanha? Picanha is a cut of beef from the top of the sirloin (rump cap). It has a thick layer of fat that keeps the meat juicy and flavorful. If you can’t find it, ask your butcher for sirloin cap or use a thick-cut ribeye or strip steak.
Can I use a gas grill? Absolutely. Preheat it to medium-high and follow the same instructions. The flavor will be slightly different from charcoal, but still delicious.
How do I know when the meat is done? Use a meat thermometer. For beef and pork, 145°F (63°C) with a 3-minute rest is medium. For chicken, 165°F (74°C). Never rely on color alone.
Do I need to marinate the meat? Traditional churrasco uses only coarse salt, letting the meat’s natural flavor shine. If you prefer, you can add garlic and olive oil, but skip acidic marinades (like vinegar) as they can make the meat mushy.
Can I cook churrasco indoors? Yes, use a cast-iron grill pan over high heat. Open windows for ventilation, and expect more smoke than outdoor grilling.
What if I don’t have a skewer? You can grill the meat directly on the grates. Just make sure pieces are large enough not to fall through.
Related
- Rasgulla Recipe with Condensed Milk
- Rasgulla Recipe Without Maida (Soft & Spongy)
- Quick Indian Vegetarian Dhokla Recipe
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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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