Authentic Brazilian Churrasco
Juicy, flavorful grilled beef skewers seasoned with rock salt and garlic, a Brazilian barbecue classic.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 lbs beef top sirloin or picanha, cut into thick strips
- Coarse rock salt (to taste)
- 4 garlic cloves, minced
- 1 tbsp olive oil
- Wooden or metal skewers (soaked if wooden)
Nutrition Facts
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Instructions
Prepare the meat: Cut the beef into thick strips (about 1.5 inches wide) against the grain for tenderness.
Season the meat: Rub the beef strips generously with coarse rock salt and minced garlic. Drizzle with olive oil and let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
Skewer the meat: Thread the beef strips onto skewers in a 'C' shape, ensuring even thickness for consistent cooking.
Preheat the grill: Heat a charcoal or gas grill to high heat (around 450°F/230°C). For authenticity, use charcoal for a smoky flavor.
Grill the meat: Place skewers on the grill and cook for 4-5 minutes per side for medium-rare (adjust for preference). Avoid overcooking.
Rest and serve: Remove skewers from heat, let rest for 3 minutes, then slice or serve whole with farofa, chimichurri, or grilled vegetables.
Chef's Tips
- Meat Choice: Picanha (top sirloin cap) is traditional, but ribeye or flank steak also work well.
- Salt Matters: Use coarse rock salt for authentic flavor—it forms a crust and enhances juiciness.
- Grill Setup: For churrasco style, skewer meat vertically near open flames if using a rotisserie setup.
- Basting: Avoid sauces while grilling—let the meat’s natural flavors shine. Serve sauces on the side.
- Slicing: Cut against the grain before serving for maximum tenderness.
- Leftovers: Store in an airtight container for up to 3 days. Reheat gently to avoid drying out.
