If you’ve ever tried to make churrasco at home and ended up with steak that’s either gray and tough or burnt on the outside and raw in the middle, you’re not alone. A proper Brazilian churrasco recipe isn’t complicated, but it does depend on doing a few small things on purpose: a short dry brine, serious heat, frequent flipping, and slicing thin against the grain so the beef stays tender.
This style of Brazilian/South American barbecue is all about speed. Thin cuts like skirt steak and flank steak cook in minutes, develop smoky charred edges, and stay juicy inside when you hit the right internal temperature. In this guide, you’ll get a clear definition of churrasco, the best beef cuts to use, a practical method you can do on a charcoal grill, gas grill, or plancha, plus serving ideas that go beyond “just chimichurri.” And yes, we’ll keep the spirit of Brazilian BBQ meat: bold seasoning, open flame, and that irresistible crust.
A brazilian churrasco recipe is a high-heat method for cooking seasoned beef over open flame or direct heat, usually served in thin slices with an herb sauce like chimichurri. Think of it as a grilled meat dish within Brazilian cuisine where the goal is smoky flavor, charred edges, and a juicy center, achieved quickly using thin steak cuts such as skirt steak or flank steak.
“Churrasco” can refer to the broader barbecue tradition and also to the specific steak on your plate. In Brazil, it’s closely tied to churrascarias and weekend grilling culture. In neighboring countries, you’ll see similar techniques with local twists. That’s why you’ll sometimes hear it called Brazilian BBQ steak, grilled beef, or Latin grilled steak , even though the core idea stays the same: direct heat, confident seasoning, and smart slicing.
Two common variants you’ll run into are skirt steak churrasco and chimichurri-topped churrasco. Both work beautifully at home because they’re fast, forgiving, and wildly satisfying.
A lot of people assume churrasco is all marinade. It can be, but it doesn’t have to be. One of the most reliable approaches is a short dry brine: salt and pepper on the meat, then a rest in the fridge so the surface dries out and browns hard when it hits the grill grate. That surface dryness is the difference between “mild vs smoky” flavor.
Here’s what’s happening under the hood:
Master the flavors of Brazilian barbecue with this Brazilian Churrasco Recipe, featuring tender skirt steak cooked on a grill or plancha for authentic, smoky results. Perfectly seasoned and juicy, this recipe brings the classic Churrasco experience straight to your home, ideal for a festive meal or weekend cookout.
Season the steak all over with salt and black pepper. Put it on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 30 minutes (and up to 8 hours).
Why this works: the uncovered rest dries the surface, so you get better searing and less steaming. It’s the easiest upgrade you can make without adding ingredients.
Charcoal grill (open flame / direct heat): Open the bottom vent fully. Light a chimney of charcoal briquettes and wait until the top coals are partially ashed over. Pour them into a steeply banked pile on one side of the grill so you have a hot zone and a cooler zone. Cover and preheat for about 5 minutes.
Gas grill: Turn all burners to high, cover, and heat until very hot (around 500°F / 260°C). Clean and oil the grill grate.
Either way, oil the grill grate lightly using a folded paper towel dipped in neutral oil and held with tongs.
Transfer the steaks to the hot side of the grill. Cover and cook for about 1 minute, then flip, cover, and cook another minute. Keep going like this, flipping and covering, until the steak is well charred and the center hits your target temperature.
Temperature targets (fill-the-gap guide):
Those numbers look low because thin steaks carry over fast, and you’re slicing thin later.
In the last minute of grilling, brush a small amount of chimichurri over the steak. This creates a fragrant, garlicky finish without making the surface soggy.
Move the steak to a plate and rest in a warm spot for 10 minutes. Resting protects juiciness (juicy vs dry), especially on thin cuts.
Cut the steak crosswise into 5–6 inch sections, then slice thinly against the grain. Spoon chimichurri over the top and serve hot.
Heat 2 tablespoons neutral oil in a large cast iron skillet or on a plancha over high heat until it’s lightly smoking. Add steaks in a single layer and cook, turning frequently, until browned and the center reaches the same target temperatures above. Brush with chimichurri in the last minute, rest 10 minutes, then slice thin against the grain.
If you have a grill press or weight, you can use it gently to improve contact and sear, especially with slightly uneven cuts.
Based on the nutrition you shared:
This is where churrasco gets interesting beyond “salt and grill.”
Across South American barbecue culture, the similarities are bigger than the differences: high heat, quality beef, and social cooking. Brazil’s churrasco tradition is often associated with serving multiple meats in rounds and pairing them with simple sides like rice, farofa, and vinaigrette-style salads. Argentina often leans hard into asado rituals and different fire management, while Uruguay has its own parrilla culture and timing traditions.
For home cooks, the takeaway is practical: the method travels well. You can make churrasco-style steak on a small backyard grill and still hit the essential texture: smoky flavor, charred edges, and a tender bite.
A marinade can add flavor, but too much acid for too long can make thin steak feel mushy (soft vs dense). If you want a marinade:
A few small habits make this Brazilian churrasco recipe far more consistent:
The best cut of beef for churrasco is skirt steak, because it grills quickly over direct heat and stays juicy when sliced thin against the grain. Flank steak, hanger steak, and butterflied boneless beef short rib also work well for churrasco-style grilling.
Churrasco is different from regular grilled steak because it’s cooked hot and fast over open flame or high heat, then sliced thin for serving with sauces like chimichurri. The emphasis is on charred edges, smoky flavor, and shareable slices rather than one thick steak.
Churrasco steak cook time is usually 6–8 minutes total for thin cuts like skirt steak, flipping frequently. The best approach is to cook to internal temperature: pull at 110–115°F for medium-rare or 115–120°F for medium, then rest.
Yes, churrasco can be made without marinade. A simple salt-and-pepper dry-brine builds flavor and helps create a better sear, especially when the steak rests uncovered in the fridge before grilling.
Chimichurri sauce for churrasco is typically a blend of herbs, garlic, oil, and vinegar (or another acid). It’s served as a spoon-on sauce and can also be brushed lightly on the steak in the last minute of cooking for extra aroma.
Brazilian BBQ meat like churrasco pairs well with chimichurri sauce, rice, grilled vegetables, and simple salads. If you want a fuller churrasco-style meal, add a starchy side and something bright and acidic to balance the richness.
Yes, churrasco steak can be cooked in a cast iron skillet or on a plancha. Use very high heat, turn frequently for even browning, brush with a little chimichurri at the end, then rest and slice thinly against the grain.
Great churrasco is what happens when you combine high heat, simple seasoning, and smart slicing. The single most important thing to remember is this: a Brazilian churrasco recipe lives or dies on crust and thin slices against the grain. Get those right, and your Brazilian BBQ meat will taste smoky, juicy, and deeply satisfying every time.
Through Brazil Eats, I share authentic Brazilian recipes inspired by family traditions and everyday cooking.
