Churrasco

Name: Churrasco
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 3 lbs beef picanha (top sirloin cap), cut into thick steaks; 2 lbs pork ribs, trimmed; 3 lbs chicken thighs, bone-in, skin-on; 1/4 cup sea salt; 2 tbsp black pepper (coarse); 6 cloves garlic, minced; 1 cup fresh parsley, chopped; 2 tbsp dried oregano; 1/2 cup red wine vinegar; 1/2 cup olive oil; 2 white onions, sliced; 2 limes, cut into wedges

Brazilian grilled meats with chimichurri and traditional sides. A festive celebration of seasoned beef, pork, and chicken skewers grilled over charcoal.

75 minMediumServes 8520 cal/serving

BrazilianDinnerGrillStandard

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Ingredients

3 lbs beef picanha (top sirloin cap), cut into thick steaks
2 lbs pork ribs, trimmed
3 lbs chicken thighs, bone-in, skin-on
1/4 cup sea salt
2 tbsp black pepper (coarse)
6 cloves garlic, minced
1 cup fresh parsley, chopped
2 tbsp dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
2 white onions, sliced
2 limes, cut into wedges

Instructions

1

Prepare chimichurri by combining 1 cup chopped fresh parsley, 2 tbsp dried oregano, 6 cloves minced garlic, 1/2 cup red wine vinegar, 1/2 cup olive oil, and salt in a bowl. Set aside.
2

Season all meats generously with 1/4 cup sea salt and 2 tbsp black pepper (coarse) at least 30 minutes before grilling, allowing the seasoning to penetrate.
3

Heat the grill to high heat and oil the grates. Arrange coals to one side for direct and indirect heat zones.
4

Place 3 lbs cut into thick steaks beef picanha (top sirloin cap) on direct heat first, cooking 4-5 minutes per side for medium-rare. Internal temperature should reach 135°F.
5

Move picanha to indirect heat to keep warm and cook 2 lbs trimmed pork ribs on direct heat for 8-10 minutes per side until cooked through and charred.
6

Cook 3 lbs bone-in, skin-on chicken thighs on medium heat for 6-7 minutes per side until internal temperature reaches 165°F and skin is crispy.
7

Arrange all grilled meats on a large serving platter. Grill 2 sliced white onions until caramelized, about 3 minutes per side.
8

Serve with chimichurri sauce, grilled onions, and 2 cut into wedges limes on the side.

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Questions

What is Churrasco?

Brazilian grilled meats with chimichurri and traditional sides. A festive celebration of seasoned beef, pork, and chicken skewers grilled over charcoal. This reference files it under Brazilian dinner: cooked on the grill, rated medium and about 75 minutes start to finish.

What internal temperature should Churrasco reach?

For Churrasco, the target internal temperature is 135 F (about 55 C), given in step 4. A probe thermometer removes the guesswork. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I speed up the caramelized onions in Churrasco?

Step 7 reads: "Grill 2 sliced white onions until caramelized, about 3 minutes per side." Not by much. Step 7 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

Can I use chicken breasts instead of chicken thighs in Churrasco?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Churrasco uses 3 lbs chicken thighs, bone-in, skin-on.

How many calories are in Churrasco?

One serving (the recipe makes 8) is about 520 calories, with 55 g protein, 8 g carbohydrate and 28 g fat, plus 580 mg sodium.

Serve it with

Farofa side
Salada de Maionese salad
Vinagrete (Brazilian Tomato Onion Relish) sauce
Coconut Lime Cooler drink

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