Churrasco

Name: Churrasco
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 3 lbs beef top sirloin cap (picanha) or rump roast; 3 tbsp coarse sea salt; 4 skewers or rotisserie spit; 1 tbsp garlic powder (optional); Chimichurri sauce for serving

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

Brazilian-style barbecue featuring large cuts of beef seasoned with coarse salt, slowly roasted on skewers over charcoal, a tradition central to Southern Brazilian culture.

Nutrition & Info

Protein 15.5g

Carbs 31.2g

Fat 15.3g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Ingredients

3 lbs beef top sirloin cap (picanha) or rump roast
3 tbsp coarse sea salt
4 skewers or rotisserie spit
1 tbsp garlic powder (optional)
Chimichurri sauce for serving

Instructions

1
Cut the beef into thick steaks about 2 inches thick, keeping any fat cap intact as it bastes the meat during cooking and adds tremendous flavor.
2
Season the beef generously on all sides with coarse sea salt, pressing it into the surface, and let it rest at room temperature for 30 minutes before grilling.
3
Thread the beef onto large skewers, bending each piece into a C-shape so the skewer passes through three times, ensuring the meat stays secure during rotation.
4
Grill the skewered beef over hot charcoal, rotating every 10 to 15 minutes, maintaining a distance of about 12 inches from the coals to cook slowly and evenly.
5
Once the exterior is beautifully charred and the interior reaches your desired doneness (medium-rare is traditional), slice thin pieces directly from the skewer onto plates.
6
Serve immediately with chimichurri sauce, farofa, vinagrete salsa, and white rice on the side.

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Did You Know?

Brazilian churrasco originated with the gauchos (cowboys) of Southern Brazil who would slow-roast large cuts of beef on swords stuck into the ground around open fires on the pampas grasslands.