Churrasco

  • Total Time - 1 hour 15 minutes
  • Prep Time - 15 minutes
  • Grilling Time - 60 minutes
  • Servings: 4
  • Country: Brazil
Various types of Brazilian grilled meat (Churrasco) on a wooden serving board, including slices of beef with a fat cap and sausages.

The foundation for perfect Churrasco is selecting the right cut of meat, preferably picanha. The meat should be fresh and of high quality. It's also important to grill it on sufficiently hot coals to create a beautiful crust on the outside while the inside remains juicy. Salt plays a crucial role, as it creates a natural crust and prevents the meat from drying out. This recipe is simple, but it requires attention while grilling.

Ingredients

Main Ingredients

  • 1 kg beef, ideally picanha (top sirloin cap) with a fat layer
  • 1 as needed coarse salt

Recommended Sides

  • 1 salad fresh vegetables for vinaigrette salad
  • 1 bread toasted garlic bread
  • 1 serving toasted cassava flour (farofa)

Instructions

Step 1: Prepare the Meat

Cut the picanha meat into thick slices (about 2-3 cm) with the fat cap on. Fold each slice into a 'C' shape so the fat layer is on the outside, and skewer them.

Step 2: Salt the Meat

Liberally sprinkle the coarse salt on all sides of the meat. The salt will be easily removed after grilling, so don't worry about it being too salty. It helps create a crust and keeps the juices inside.

Step 3: Grilling

Prepare your grill for medium-high heat. Make sure the charcoal is hot enough, without flames.

Grill the meat with the fat side down first, for about 10-15 minutes, until the fat cap is rendered and a crispy crust forms. The fat will slowly melt and penetrate the meat, making it juicy.

Then, grill the meat on all sides, about 5-10 minutes per side, depending on the desired doneness (e.g., medium-rare). It's important to turn it often to prevent it from burning and to ensure even grilling.

Step 4: Rest and Slice

Remove the cooked meat from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute evenly throughout the meat. Scrape off any excess coarse salt.

Slice the meat against the grain into thin pieces (about 1 cm) and serve immediately.

Step 5: Serving

Serve the Churrasco hot with traditional Brazilian sides like a vinaigrette salad, farofa (toasted cassava flour), and garlic bread.