Brazilian Beef Recipes, Main Dishes

Brazilian Churrasco Recipe

Name: Brazilian Churrasco Recipe (Skirt Steak)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: Brazilian
Ingredients: 2 pounds (900 g) trimmed skirt steak (or another thin cut like hanger steak or butterflied boneless beef short rib); Kosher salt and freshly ground black pepper; Neutral oil (corn or canola) for the grill grate or plancha/skillet; 1 batch chimichurri sauce

By Camila

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.

What Is Brazilian Churrasco?

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.

Dry-Brine, Hot Fire, Frequent Flips, Thin Slices

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:

Seasoning : Salt pulls a little moisture out, then that salty moisture gets reabsorbed. You end up with better flavor inside the beef, not just on top.
Direct heat: Thin cuts need fast energy to build a crust before the interior overcooks.
Frequent flipping: It sounds counterintuitive, but on thin steaks it helps you build even browning without burning one side.
Chimichurri brush at the end: A light coating in the final minute perfumes the crust without steaming the steak.

Bring the flavors of a traditional cookout to your table with this authentic Brazilian churrasco recipe, featuring perfectly grilled meats with bold seasoning and smoky char. Serve it with fresh Vinaigrette for a bright, tangy contrast that balances the richness and completes the classic Brazilian barbecue experience.

Brazilian Churrasco Recipe — BrazilEats

🌿 BrazilEats

🔥 Grill or Plancha

Brazilian
Churrasco

Skirt steak cooked hot and fast — charred outside, juicy inside, finished with chimichurri. Authentic Brazilian barbecue at home.

🥩 2 lbs Skirt Steak

😴 Brine: 30 min–8 hr

🔥 Grill: ~8 min

😴 Rest: 10 min

🇧🇷 Churrasco-Style

Adjust Servings

base = 4 servings

Ingredients

The Steak

900 g

trimmed skirt steak (~1 whole skirt / 2 lbs)

Or: hanger steak, butterflied boneless beef short rib

generous

kosher salt and freshly ground black pepper

for grate

neutral oil — corn or canola — for the grill grate or plancha

1 batch

chimichurri sauce (green herb sauce)

Used both as a glaze in the last minute of grilling and as a finishing sauce

Equipment

🔥

Charcoal or gas grill (or cast iron skillet/plancha)

🪣

Chimney starter (for charcoal)

🥢

Tongs

🌡️

Instant-read thermometer

🔪

Wire rack + rimmed baking sheet (for dry-brine rest) · Cutting board + sharp knife

Choose Your Method

Select cooking method

⚫

Charcoal

🔵

Gas Grill

🍳

Plancha / Cast Iron

⚫ Charcoal: Open bottom vent fully. Light chimney, wait until top coals are partially ashed over. Bank coals steeply on one side — hot zone + cooler zone. Cover and preheat 5 minutes.

Instructions

Season & Dry-Brine

▾

Season the steak all over with salt and black pepper. Place on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 30 minutes — and up to 8 hours.

💡 The uncovered rest dries the surface, so you get better searing and less steaming. It's the easiest upgrade you can make without adding any ingredients.

Set Up Your Heat

▾

Charcoal grill: Open bottom vent fully. Light a chimney of charcoal briquettes, wait until top coals are partially ashed over. Pour into a steeply banked pile on one side — hot zone + cooler zone. Cover and preheat 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.

🛢️ Oil the grill grate using a folded paper towel dipped in neutral oil, held with tongs. This prevents sticking and improves sear marks.

Grill Fast, Flip Often, Chase Char

▾

Transfer steaks to the hot zone. Cover and cook 1 minute, flip, cover, cook another minute. Keep flipping and covering until well charred and the center hits your target temperature.

Select Your Doneness

Medium-Rare ⭐

Pull at 110–115°F / 43–46°C

Medium

Pull at 115–120°F / 46–49°C

Pull at 110–115°F — thin steaks carry over fast. Rest brings it to perfect medium-rare.

🌿 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.

Rest, Then Slice Correctly

▾

Move the steak to a plate and rest in a warm spot for 10 minutes.

🥩 Resting protects juiciness — especially on thin cuts. Don't skip or rush this step.

Cut the steak crosswise into 5–6 inch sections, then slice thinly against the grain. Spoon chimichurri over the top and serve hot.

🌿 Chimichurri is not just garnish. Its herb-and-acid punch cuts through rich beef fat and makes every bite taste brighter.

Indoor Option

🍳 Plancha / Cast Iron Skillet

Heat 2 tablespoons neutral oil in a large cast iron skillet or plancha over high heat until lightly smoking. Add steaks in a single layer and cook, turning frequently, until browned and the center reaches the same target temperatures.

Brush with chimichurri in the last minute, rest 10 minutes, then slice thin against the grain.

💡 Have a grill press or heavy weight? Use it gently to improve contact and sear, especially with slightly uneven cuts.

Nutrition

Per Serving (Estimate)

676

Calories

53g

Fat

Carbs

45g

Protein

Notes

🥩

Slice Against the Grain

Skirt steak has long, visible muscle fibers. Cutting against them shortens the fibers and turns what could be chewy into silky, tender bites.

🧂

Dry-Brine Time

30 minutes minimum. 4–8 hours is ideal. Longer brine = better crust, more seasoning throughout.

🔥

Heat Matters

Skirt steak needs very high heat to char fast. Medium heat steams it — you lose the crust and gain toughness.

🌿

Chimichurri

Make it 30 min ahead so the garlic mellow slightly. Spoon generously — it's meant to pool around the slices.

🍽

Serve With

Farofa, Brazilian potato salad, pão de queijo, and fresh lime wedges. Classic churrasco spread.

Regional Differences and Marinade Science

This is where churrasco gets interesting beyond “salt and grill.”

Brazil vs Argentina vs Uruguay (without turning it into a debate)

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.

Marinade science (optional, but useful)

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:

Keep it short: 30–90 minutes is plenty for skirt steak.
Go light on acid: a splash of vinegar or citrus is fine, but don’t soak it overnight.
Salt separately when possible: salt is better as a dry-brine when your goal is crust.

Practical Tips for Better Brazilian BBQ Meat at Home

A few small habits make this Brazilian churrasco recipe far more consistent:

Choose the right cut: Skirt steak is ideal because it’s thin and flavorful. Flank steak works too, but you’ll need a touch more care with slicing.
Don’t skip the wire rack: Elevating the meat helps it dry evenly, so you get better browning on the grill grate.
Manage flare-ups: Thin cuts don’t drip much, but if you’re using butterflied short rib, fat can flare. Keep a cooler zone and move the steak briefly if flames spike.
A thermometer beats guessing: On a 6–8 minute cook, 60 seconds matters. Use an instant-read thermometer.
Slice thin on purpose: Churrasco is not “one thick steak per plate.” They’re thin slices meant for sharing, dipping, and piling over rice or grilled vegetables.

Common Mistakes and What to Avoid

Over-marinating with acid: It can turn the texture from pleasantly chewy to oddly soft. If you want marinade flavor, keep it short.
Cooking too cool: A mild grill leads to gray meat and a weak crust (smoky vs mild). Churrasco needs real heat.
Skipping the rest: If you slice immediately, juices spill out and the steak tastes drier. Ten minutes is enough.
Slicing with the grain: This is the classic toughness problem. Always slice against the grain, especially with skirt steak, which has long muscle fibers.

FAQ

What cut of beef is used for churrasco?

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.

What makes churrasco different from regular grilled steak?

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.

How long should churrasco steak cook?

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.

Can churrasco be made without marinade?

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.

How do you make chimichurri sauce for churrasco?

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.

What should I serve with Brazilian BBQ meat?

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.

Can I cook churrasco steak in a skillet instead of a grill?

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.

Conclusion

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.