Brazil • Regional Dish • Roasted Dish
Churrasco (Brazilian BBQ)
Brazilian churrasco keeps things gloriously simple: great beef, coarse salt, hot fire, and slices served straight from the grill.
Instructions
- Remove the beef from the fridge 30 to 45 minutes before grilling. Pat it dry.
- Trim only any loose or excessive outer fat, but keep the main fat cap intact. Score the fat lightly in a shallow crosshatch pattern without cutting into the meat.
- Slice the picanha with the grain into 3 to 4 thick steaks, each about 4 cm thick. Sprinkle the coarse salt evenly on both sides, then add the black pepper.
- Fold each steak into a loose C-shape with the fat cap on the outside and thread onto sturdy metal skewers if you want the classic churrasco look. You can also grill the steaks flat if that is easier at home.
- Heat a grill to high and oil the grates lightly. Once hot, place the beef on the grill and sear for 2 to 3 minutes per side.
- Move the beef to a slightly cooler part of the grill, close the lid, and continue cooking for 6 to 10 minutes, turning once or twice, until the thickest part reaches about 54 to 57 C for medium-rare.
- Transfer the beef to a board and rest for 5 to 10 minutes.
- Slice the meat against the grain and serve immediately. If using the simple vinaigrette topping, stir together the parsley, tomato, onion, vinegar, and olive oil and spoon a little over the sliced beef just before serving.
Cultural Context
Churrasco is a deeply rooted Brazilian grilling tradition, especially associated with the South and with gaúcho barbecue culture. In Brazilian-style churrasco, meats are cooked over high heat on skewers, and picanha is one of the most prized cuts. Simple seasoning, usually coarse salt, is a defining part of the style.
Fun Fact
One classic way to serve churrasco is with molho vinagrete, a bright chopped dressing of tomato, onion, herbs, oil, and vinegar. It cuts through the richness of the grilled meat and commonly appears alongside sides such as farofa.
Cook’s Tip
Picanha is the classic choice for churrasco because the fat cap helps baste the meat as it grills. If you cannot find it, use top sirloin cap, rump cap, or another well-marbled grilling steak with an intact fat edge.
Traditional Brazilian churrasco often keeps the seasoning very simple, usually coarse salt and fire doing most of the work. The goal is clean beef flavor, not a heavy marinade.
Trivia
For Brazilian picanha, many cooks slice the meat with the grain before grilling, then slice against the grain to serve. That little two-step move helps keep the finished meat tender.
More Brazilian Recipes
Pão de Queijo (Brazilian Baked Cheese Roll)
These little Brazilian cheese rolls are crisp on the outside, chewy on the inside, and dangerously easy to keep eating while pretending you are just testing one more.
View Recipe
Coxinha (Brazilian Chicken Cheese Appy)
Coxinha is Brazil’s gloriously addictive answer to the question, “What if a chicken croquette got better dressed and much crispier?”
View Recipe
Caipirinha (Brazilian National Cocktail)
Caipirinha is bright, cold, sharp, and wonderfully unfussy, which is exactly what a proper hot-weather cocktail should be.
View Recipe