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Churrasco (Brazilian grilled beef)
Churrasco is at the heart of Brazilian grilling culture: a thick cut of beef cooked over a high flame, seasoned simply with salt and pepper, served with fresh, herby chimichurri. In Brazil, whole family gatherings are built around the grill.
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Method
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- Let the meat come to room temperature, rub it with oil, then season thoroughly with the coarse salt and pepper.
- Mix the chimichurri ingredients together and let it stand for at least 15 minutes so the flavours combine.
- Heat a grill or a heavy frying pan until very hot.
- Cook the meat for 4-5 minutes on each side until medium, then rest it wrapped in foil for 5-10 minutes before slicing.
- Cut into thin slices across the grain and serve with the chimichurri.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the meat come to room temperature before cooking, as cold meat cooks unevenly.
- Always rest the meat wrapped in foil before slicing, otherwise the juices will run out.
- Make the chimichurri fresh, as the parsley loses its flavour on standing.
- Season the meat with just salt and pepper - the chimichurri is what gives the dish its character.
Frequently asked questions
What cut of meat is best?
Sirloin, tenderloin or flat iron steak (picanha) are the most typical; any good-quality cut that isn't too thin will work.
Can it be made in a pan?
Yes, in a cast-iron or heavy frying pan, very hot, the same way, 4-5 minutes per side.
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