If you’ve ever been to a Brazilian steakhouse (churrascaria), you know the magic of churrasco — smoky, juicy, perfectly salted meat cooked over open flames and sliced straight from the skewer.
This centuries-old grilling tradition started with the gauchos (cowboys) of southern Brazil, who seasoned beef simply with coarse salt and cooked it slowly over charcoal. No marinades, no sauces — just pure, mouthwatering flavor.
Today, churrasco has become a celebration food, perfect for family gatherings, summer weekends, or anytime you want to bring a taste of Brazil to your backyard.
Ingredients
(Serves 4–6 people)
Choose your favorite meats:
- 1 kg (2.2 lb) picanha (top sirloin cap), sliced into thick steaks
- 1 kg (2.2 lb) beef ribs, flank steak, or short ribs
- 500 g (1.1 lb) pork sausage (linguiça or chorizo)
- 500 g (1.1 lb) chicken thighs or drumsticks
- Optional: lamb chops or chicken hearts (for the adventurous)
For seasoning:
- Coarse sea salt (essential for authentic flavor)
- Optional: black pepper
- Optional for chicken: 2 cloves garlic (minced), 1 lime (juiced), 2 tbsp olive oil
To serve:
- Farofa (toasted cassava flour)
- Vinagrete (Brazilian vinaigrette salsa)
- Rice
- Grilled cheese (queijo coalho)
- Chimichurri sauce (optional)
Instruction
1. Prepare the Meat
Cut the picanha into thick slices — about 2 inches wide — keeping the fat cap intact. Thread all meats onto large skewers. Sausages can go whole, and chicken pieces can be skewered in pairs.
2. Season Simply
Sprinkle coarse salt generously on both sides of the beef.
For chicken, mix lime juice, garlic, olive oil, and salt; let it marinate for about 30 minutes.
3. Heat the Grill
For authentic churrasco, use charcoal. When the coals are glowing and white-hot, you’re ready to cook.
Avoid direct flames — steady, hot embers are ideal.
4. Grill to Perfection
Grill the skewers over medium-high heat, turning occasionally:
- Picanha: 10–15 min (medium-rare)
- Ribs: 40–60 min (indirect heat)
- Sausages: 15–20 min
- Chicken: 25–30 min
Slice and serve meat as it cooks — the churrasqueiro (grill master) typically shaves off pieces directly onto the plate, then returns the skewer to the fire for more.
5. Serve the Brazilian Way
Serve your churrasco family-style with farofa, vinagrete, rice, and grilled cheese.
Pair it with an ice-cold beer or a refreshing caipirinha for the ultimate Brazilian barbecue experience!
Tips for Perfect Churrasco
- Don’t over-marinate or over-season — simplicity is key.
- Use coarse rock salt, not fine table salt.
- Always let the meat rest for a few minutes after grilling before slicing.
- If you can, use metal skewers for even cooking.