Churrasco Recipe

Name: TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTOs Churrasco Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: South American
Ingredients: 2 lbs flank steak or skirt steak; 2 tbs coarse kosher salt; 2 tsp freshly ground black pepper; 1 tsp garlic powder; 2 tbs olive oil; 1 cups flat-leaf parsley, packed, stems removed; 0.5 cups fresh cilantro, packed (optional); 2 tbs fresh oregano leaves (or 1 tsp dried oregano); 4 each garlic cloves, peeled; 2 tbs red wine vinegar; 0.5 cups extra-virgin olive oil; 0.5 tsp crushed red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs lemon juice (optional, for brightness); 4 each lime or lemon wedges; 4 servings warm crusty bread or rice

Inspired by TROPEIRO'S GRILL BRAZILIAN STEAKHOUSE SACRAMENTO

Time1h

Serves4

Make Churrasco Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef

2 lbs flank steak or skirt steak

2 tbs coarse kosher salt

2 tsp freshly ground black pepper

1 tsp Watkins garlic powder

2 tbs olive oil

Chimichurri Sauce

1 cups flat-leaf parsley, packed, stems removed

1/2 cups fresh cilantro, packed (optional)

2 tbs fresh oregano leaves (or 1 tsp dried oregano)

4 each garlic cloves, peeled

2 tbs red wine vinegar

1/2 cups extra-virgin olive oil

1/2 tsp Crushed red pepper flakes

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs lemon juice (optional, for brightness)

To Serve

4 each lime or lemon wedges

4 servings warm crusty bread or rice

Method

Beef

Trim and score

Pat the steaks dry with paper towels. Trim any thick silver skin or excess fat, leaving a thin layer for flavor. Lightly score the surface against the grain in a few shallow diagonal cuts to help seasonings penetrate.

Season

Rub 2 tablespoons olive oil evenly over both sides of the steaks. Sprinkle kosher salt evenly across both sides (about 1 tablespoon per side for 2 lbs total) and then add the 2 teaspoons freshly ground black pepper and 1 teaspoon garlic powder, pressing the seasonings into the meat. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring back to room temp 30 minutes before cooking).

Preheat grill

Prepare a hot grill: for charcoal, bank coals to one side to create a two-zone fire; for gas, preheat on high for 10–15 minutes with one burner on high and one on medium to create hotter and cooler zones. Aim for a grate temperature of 500–600°F (260–315°C) at searing zone.

Sear and finish

Brush the grate clean and oil lightly. Place steaks directly over the hottest zone and sear without moving 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes. Move to the cooler zone and continue cooking until internal temperature reaches 125–130°F for medium-rare (about 3–6 more minutes depending on thickness). For medium, target 135°F. Use an instant-read thermometer inserted into the thickest part.

Rest and slice

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain at a slight diagonal into 1/4-inch slices for serving.

Chimichurri Sauce

While the grill heats or while the meat rests, make the chimichurri. Finely chop the parsley, cilantro (if using) and oregano leaves, or pulse briefly in a food processor for a coarser texture—do not puree. Mince the 4 garlic cloves and combine with the herbs in a bowl. Add 2 tablespoons red wine vinegar, 1 tablespoon lemon juice (optional), 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir in 1/2 cup extra-virgin olive oil until combined. Taste and adjust salt, acid and heat. Let sit at room temperature at least 10 minutes for flavors to meld; chimichurri can be made several hours ahead and stored covered in the refrigerator for up to 3 days—bring back to room temperature before serving.

To Serve

Arrange sliced churrasco on a platter. Spoon chimichurri generously over the sliced meat or serve on the side. Offer lime or lemon wedges and warm bread or rice. Leftover churrasco is excellent in sandwiches or chopped into salads.