Brazilian Churrasco
Succulent grilled beef skewers marinated in garlic and herbs, served with chimichurri sauce. A traditional Brazilian churrascaria favorite that's perfect for gatherings.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 2 lbs beef sirloin or picanha, cut into 2-inch cubes
- 6 cloves garlic cloves, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic cloves, minced
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- 1
Combine garlic, parsley, cilantro, olive oil, vinegar, salt, pepper, and cumin in a large bowl to create the marinade.
- 2
Add beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
- 3
While beef marinates, prepare chimichurri sauce by mixing parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Set aside.
- 4
Soak wooden skewers in water for 30 minutes, or use metal skewers.
- 5
Preheat grill to high heat (450–500°F).
- 6
Thread marinated beef cubes onto skewers, leaving a small gap between pieces for even cooking.
- 7
Grill skewers for 3–4 minutes per side for medium-rare, or until desired doneness is reached. Work in batches if needed.
- 8
Let meat rest for 5 minutes after grilling, then serve hot with chimichurri sauce on the side.
Tools you’ll need
- Large mixing bowl
- Grill (gas or charcoal)
- Metal skewers or wooden skewers
- Tongs
- Meat thermometer
- Small bowl for chimichurri sauce
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