Paulista Churrasco
Transform your backyard grill into a sizzling celebration with Paulista Churrasco, a Brazilian barbecue masterpiece brimming with bold, smoky flavors. This authentic recipe features a trio of meats—juicy beef picanha, succulent pork ribs, and tender chicken drumsticks—each seasoned to perfection with coarse sea salt, garlic, lime juice, and olive oil for a mouthwatering experience. The picanha, famed for its rich fat cap, takes center stage, while the hardwood charcoal imparts an irresistible smokiness to every bite. Perfect for sharing, this vibrant dish is grilled to golden perfection and pairs beautifully with chimichurri sauce, farofa, or fresh greens. Crafted for those who love bold flavors and authentic techniques, Paulista Churrasco is the ultimate recipe for entertaining in style.
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Recipe Information
Ingredients
- 2 lb Beef picanha (top sirloin cap)
- 2 lb Pork ribs
- 6 Chicken drumsticks
- 4 tbsp Coarse sea salt
- 6 Garlic cloves, minced
- 2 tbsp Fresh lime juice
- 3 tbsp Olive oil
- 2 tsp Ground black pepper
- 1 cup Chimichurri sauce (optional)
- 2 lb Hardwood charcoal (for grilling)
Instructions
1. Begin by preparing the meats. For the picanha, cut the beef into thick slices across the grain, about 2 inches thick. Leave the fat cap intact for added flavor.
2. For the pork ribs, remove the membrane from the back of the ribs and cut into individual rib pieces.
3. For the chicken drumsticks, rinse and pat them dry using paper towels.
4. In a small bowl, combine coarse sea salt, minced garlic, fresh lime juice, olive oil, and black pepper to create a marinade.
5. Rub the marinade generously over the pork ribs and chicken drumsticks. For the picanha, sprinkle only coarse sea salt on each side, as is traditional.
6. Cover the ribs and chicken and allow them to marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
7. Prepare your grill by lighting the hardwood charcoal and letting it heat until it forms white ash. Spread the hot coals evenly in the grilling area.
8. Place the meats on the grill over medium-high heat starting with the pork ribs and chicken drumsticks since they take longer to cook. Flip and rotate them every 10 minutes for even cooking.
9. After 20-25 minutes, add the picanha slices to the grill. Grill for 5-7 minutes per side for medium-rare or adjust timing to your desired doneness.
10. Once all the meats are cooked through (internal temperature should reach at least 165°F for chicken and 145°F for pork), transfer them to a cutting board and let them rest for 5-10 minutes.
11. Serve the picanha, pork ribs, and chicken drumsticks with chimichurri sauce on the side (if desired) and your favorite accompaniments like farofa, rice, or a fresh green salad.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.0 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1235 mg | 26% | |
*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.
