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Brazilian Churrasco

While its exact definition can vary from country to country, churrasco is a Portuguese-Brazilian term that broadly refers to grilled meat. If you haven’t experienced one of the Brazilian steakhouses (known as Churrascaria) popularized in the U.S. or traveled in Latin America (where most countries have their own variation on this cooking style), you can now experience the flavors at home with our homemade churrasco recipe.

Brazilian Churrasco

Ingredients:

Ingredients:
For the Meats:
• Picanha (Top Sirloin Cap): 2 pounds
• Beef Short Ribs: 2 pounds
• Chicken Thighs: 4-6, boneless
• Pork Sausages: 6-8
• Garlic: 6 cloves, minced
• Olive Oil: 1/4 cup
• Coarse Sea Salt: To taste
• Black Pepper: To taste
For the Marinade (optional for chicken thighs):
• Olive Oil: 1/4 cup
• Lime Juice: 2 tablespoons
• Garlic Powder: 1 teaspoon
• Paprika: 1 teaspoon
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
For the Chimichurri Sauce:
• Fresh Parsley: 1 cup, finely chopped
• Fresh Cilantro: 1/2 cup, finely chopped
• Garlic: 4 cloves, minced
• Red Wine Vinegar: 1/4 cup
• Olive Oil: 1/2 cup
• Red Pepper Flakes: 1 teaspoon
• Salt and Pepper: To taste

Instructions:

Instructions:
1. Prepare the Meats:
◦ For the picanha, score the fat cap in a crosshatch pattern and rub with coarse sea salt and black pepper.
◦ For the beef short ribs, rub with minced garlic, olive oil, coarse sea salt, and black pepper.
◦ For the chicken thighs, you can optionally marinate them. In a bowl, combine olive oil, lime juice, garlic powder, paprika, salt, and black pepper. Add the chicken thighs and marinate for at least 2 hours.
◦ For the pork sausages, they can be grilled as they are.
2. Prepare the Chimichurri Sauce:
◦ In a bowl, combine finely chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
◦ Mix well and set aside to let the flavors meld together.
3. Prepare the Grill:
◦ Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have an even heat distribution.
4. Grill the Meats:
◦ Place the picanha, beef short ribs, chicken thighs, and pork sausages on the preheated grill.
◦ Grill the picanha fat side down first for about 5-7 minutes, then flip and grill until the desired doneness. Picanha is typically cooked to medium-rare.
◦ Grill the beef short ribs for about 8-10 minutes per side, or until they are tender and have a nice char.
◦ Grill the chicken thighs for about 6-8 minutes per side, or until fully cooked.
◦ Grill the pork sausages for about 8-10 minutes, turning occasionally, until fully cooked.
5. Serve:
◦ Arrange the grilled meats on a large serving platter.
◦ Serve with chimichurri sauce on the side.
Serving Suggestions:
• Serve the Churrasco with traditional Brazilian sides such as farofa (toasted cassava flour), rice, black beans, and a fresh green salad.
• Garnish with lime wedges for an extra burst of flavor.

Tips:

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