Churrasco steak is a term used across Latin America, particularly in Brazil, Argentina, and Chile, to describe grilled beef, typically a thin, flavorful cut like skirt steak or sirloin, served with chimichurri sauce. The word itself comes from the Portuguese and Spanish term churrasco, which simply means “barbecue� or “grilled meat,� and its meaning shifts depending on the country. In the United States, it usually refers to a specific cut—often skirt or flank steak—marinated and grilled over high heat, then sliced against the grain and served with a bright, herby chimichurri. Because the term is broad and regional, what you get when you order churrasco can vary widely, from a thin-cut grilled steak in a Chilean sandwich to a massive skewer of fire-roasted meat at a Brazilian steakhouse.
What Does “Churrasco� Actually Mean?
The word churrasco is standard Spanish and Portuguese, not slang. In Brazil, churrasco refers to the whole tradition of grilling meat over open fire or hot coals, often on skewers or a specialized grill called a churrasqueira. In Argentina and Uruguay, churrasco typically means a thin slice of beef, usually from the sirloin or round, grilled quickly. In Chile, it is a thinly sliced beef cut used in the popular churrasco sandwich (like a steak sandwich). So the word is not slang; it is a standard culinary term with regional variations. In the U.S., “churrasco� is used informally to describe a specific grilled steak dish, often associated with Latin American restaurants.
Which Cut of Beef Is Churrasco?
There is no single “churrasco cut� in the way there is a ribeye or a T-bone. The cut depends on the country and the butcher. Common choices include:
- Skirt steak (entraña) – a long, flat, intensely beefy cut from the plate (diaphragm area). It is the most common choice in Argentina and Uruguay for churrasco.
- Flank steak – a lean, wide cut from the abdominal area, similar to skirt but slightly thicker and less marbled.
- Sirloin (sirloin or lomo) – in Brazil, churrasco often comes from the picanha (top sirloin cap) or other sirloin cuts, grilled on skewers.
- Chuck or round – thinner, less expensive cuts used in Chile for sandwiches.
In U.S. supermarkets, “churrasco steakâ€� is often labeled as skirt steak or flank steak, sometimes pre-marinated. If you are buying from a Latin American butcher, ask for entraña (skirt) or vacÃo (flank) for the most authentic result.
How Is Churrasco Traditionally Cooked?
The cooking method is as important as the cut. Traditional churrasco is cooked over hot coals or an open flame, not on a gas grill or pan. The key principles are:
- High heat – the fire should be hot enough to sear the meat quickly, creating a crust while keeping the inside juicy.
- Quick cooking – thin cuts like skirt steak cook in 4–6 minutes per side for medium-rare. Thicker cuts like picanha may take 10–15 minutes per side over indirect heat.
- Resting – always rest the meat for at least 5 minutes before slicing to let the juices redistribute.
- Slicing against the grain – this is crucial for tender results, especially with skirt or flank steak.
For food safety, whole cuts of beef (like skirt or flank) should reach a safe minimum internal temperature of 145°F (63°C) as measured by a food thermometer, followed by a 3-minute rest. Ground beef (if using for burgers) must reach 160°F (71°C).
Chimichurri: The Essential Accompaniment
Churrasco is almost always served with chimichurri, a vibrant sauce made from parsley, garlic, olive oil, vinegar, and red pepper flakes. It is not a marinade in the traditional sense—it is usually served on the side or spooned over the sliced meat. The acidity of the vinegar cuts through the rich beef, while the garlic and herbs add freshness. You can make a simple chimichurri by combining:
- 1 cup (40 g) fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 teaspoon (2 g) dried oregano
- 1/2 teaspoon (1 g) red pepper flakes
- Salt and black pepper to taste
Mix everything in a bowl and let it sit for at least 30 minutes to allow the flavors to meld. It will keep in the refrigerator for up to 5 days in an airtight container.
Regional Variations You Should Know
Churrasco is not a single dish but a family of preparations:
- Brazilian churrasco – part of the churrascaria tradition, where large cuts of beef (like picanha, ribs, and sausage) are skewered and roasted over open flames, then carved tableside. It is often seasoned only with coarse salt.
- Argentine churrasco – thin-cut skirt steak grilled over charcoal, often served with chimichurri or salsa criolla (a tomato-onion relish).
- Chilean churrasco – a thinly sliced beef cut (often from the round or sirloin) that is griddled and served in a sandwich with avocado, tomato, and mayonnaise. It is a popular street food.
- U.S. “churrasco� – in many Latin American restaurants in the U.S., “churrasco� refers to a grilled skirt or flank steak served with chimichurri, rice, and beans. It is a fusion of the Argentine and Brazilian styles.
How to Choose and Buy Churrasco Steak
When buying churrasco steak, look for:
- Marbling – small streaks of fat within the meat add flavor and juiciness. Skirt steak has good marbling; flank is leaner.
- Color – the meat should be bright cherry-red, not brown or gray.
- Thickness – for quick grilling, choose steaks about 1/2 to 3/4 inch (1.3–2 cm) thick. Thicker cuts need longer cooking.
- Freshness – buy from a butcher you trust, or check the sell-by date on packaged meat.
If you cannot find skirt or flank steak, you can substitute sirloin or even hanger steak. The cooking time will vary, so use a thermometer to check doneness.
Common Mistakes and How to Avoid Them
Many home cooks struggle with churrasco because of a few common pitfalls:
- Overcooking – thin cuts cook fast; leaving them on the grill too long makes them tough and dry. Use a thermometer and pull at 145°F (63°C) for medium-rare.
- Not resting – slicing immediately after cooking releases all the juices. Rest for at least 5 minutes.
- Slicing with the grain – this makes even tender cuts chewy. Always slice across the grain.
- Marinating too long – acidic marinades can break down the meat’s texture and make it mushy. A 30-minute to 2-hour marinade is plenty; if you use a dry rub, you can apply it just before grilling.
Frequently Asked Questions
Is churrasco steak the same as skirt steak?
In the U.S., yes, churrasco steak is most often skirt steak (or flank steak). In Latin America, the term is broader and can refer to any thin cut of beef meant for grilling, such as sirloin or round. So while skirt steak is the most common interpretation, it is not the only one.
Can I cook churrasco in a pan instead of a grill?
Yes, you can use a cast-iron skillet or grill pan. Heat the pan over high heat until smoking, add a little oil, and cook the steak for 3–4 minutes per side for medium-rare. You will not get the smoky flavor of charcoal, but you can add a smoked paprika rub to mimic it.
What temperature should churrasco steak be cooked to?
For a whole cut like skirt or flank steak, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. This yields medium-rare. If you prefer medium, cook to 160°F (71°C). Always use a food thermometer inserted into the thickest part.
How long should I marinate churrasco steak?
Keep it short: 30 minutes to 2 hours. A longer marinade with acid (like lime or vinegar) can make the meat mushy. If you are using a dry rub, you can apply it up to 4 hours before grilling.
What is the best substitute for churrasco steak?
If you cannot find skirt or flank, use hanger steak or a thinly sliced sirloin. Both have good beefy flavor and cook quickly. Avoid cuts like ribeye or filet mignon—they are too thick and rich for the traditional churrasco style.
Is churrasco the same as Brazilian barbecue?
Brazilian barbecue (churrasco) is a specific style of grilling large cuts on skewers over open flame, often served rodÃzio-style (all-you-can-eat). The term “churrascoâ€� in Brazil refers to this barbecue tradition, while in other countries it means a thin steak. So they are related but not identical.
Storage and Leftovers
Cooked churrasco steak should be refrigerated within 2 hours of cooking. Store in an airtight container for 3–4 days. To reheat, slice thinly and warm gently in a skillet over medium heat with a splash of water or broth to keep it moist. Do not microwave, as it will toughen the meat. You can also use leftovers in salads, tacos, or sandwiches.
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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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