Churrasco — Brazilian Grilled Beef Skewers
The pride of Brazilian churrascarias: thick-cut beef slices threaded on a spit and grilled over open flame until the exterior is charred and the interior juicy and pink. A minimalist marinade of sea salt, black pepper, and olive oil lets the beef's natural richness shine. Carved tableside and served with vibrant chimichurri and crusty bread.
Ingredients
- Beef picanha or ribeye — 1.5 kg
- Coarse sea salt — 2 tbsp
- Black pepper — 1 tsp (optional)
- Olive oil — 1 tbsp
Method
- 1
Slice beef into thick pieces (4–5 cm) against the grain.
- 2
Generously season with coarse sea salt.
- 3
Cut into thick slices and season with sea salt.
- 4
Grill over very hot open flame for 8–10 minutes, rotating constantly.
- 5
Carve the cooked layer onto a warm plate.
- 6
Return the skewer to the grill for continued cooking.
- 7
Prepare chimichurri sauce.
- 8
Slice meat thinly before serving.
- 9
Serve with chimichurri, roasted vegetables, and crusty bread. Remove meat from the refrigerator 40–60 minutes before grilling for even cooking.
