Brazilian Churrasco Brazilian Barbecued Beef
Experience the bold flavors of Brazil with this authentic Brazilian Churrasco, a mouthwatering barbecued beef recipe featuring juicy picanha steaks coated in coarse sea salt and grilled to perfection. With its signature fat cap that renders beautifully over high heat, this dish delivers tender, flavorful bites with a smoky char that captures the essence of traditional Brazilian barbecue. Whether skewered into a "C" shape for a classic churrasco presentation or grilled as hearty steaks, each piece is cooked to your preferred doneness and pairs beautifully with sides like farofa or rice. Perfect for summer cookouts or an adventurous dinner night, this recipe balances simplicity and flavor for an unforgettable grilling experience. Keywords: Brazilian churrasco, barbecued beef, picanha steak, Brazilian barbecue recipe, grilled beef.
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Recipe Information
Ingredients
- 2 lbs Beef picanha (top sirloin cap)
- 3 tbsp Coarse sea salt
- 1 tsp Garlic powder (optional)
- 1 tbsp Olive oil (optional for basting)
Instructions
Begin by selecting a high-quality cut of picanha, ensuring the fat cap is intact for added flavor during grilling.
Place the beef on a cutting board and slice it into thick steaks, approximately 2 inches wide, cutting perpendicular to the grain.
Generously rub the coarse sea salt onto all sides of the beef. For enhanced flavor, you can also lightly sprinkle garlic powder if desired.
If using skewers, fold each steak into a C-shape, with the fat cap on the outside, and thread onto the skewers for traditional churrasco presentation. Alternatively, you can grill the steaks as-is.
Prepare your grill for high heat, ensuring you achieve a temperature of 450°F (232°C). If using charcoal, allow the coals to turn white-hot for optimal heat and grilling conditions.
Place the skewered or unskewered steaks on the hot grill, with the fat cap side down first, to render the fat and create a flavorful crust.
Cook the beef for about 6–8 minutes on each side or until a nice char develops. For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust cooking times based on your preferred level of doneness.
If desired, lightly brush the beef with olive oil during cooking to enhance moisture and shine.
Once cooked to your desired level, remove the beef from the grill and allow it to rest for 5–10 minutes to retain its juices.
Slice the beef into thin strips against the grain and serve immediately. Serve alongside traditional Brazilian sides such as farofa, rice, or a fresh salad.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 0.3 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
