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Brazilian Churrasco
Brazilian BBQ at its purest — thick beef cuts with nothing but coarse salt, flame-kissed on a rotating sword.
15 mins
15 mins
6 people
Brazilian
Picanha (top sirloin cap)
Fat cap intact — do not trim it
1.5kg
Coarse sea salt
Only seasoning needed
generous amount
Chorizo sausage
Brazilian-style
400g
Chicken hearts
Traditional churrasco item
300g
🍽️ Long espeto skewers over charcoal
→ High-heat grill or BBQ with cast iron grate
High direct heat is the key variable
🍽️ Picanha cut
→ Ask your butcher — it's the top sirloin cap with fat
Most butchers will cut it on request
Score fat cap in crosshatch. Apply coarse salt liberally to all surfaces 30 mins before cooking.
💡 Pro Tip: Thick coarse salt draws moisture to the surface, which then evaporates — it doesn't make the meat salty, it seasons it.
Fold picanha into a C-shape (fat cap out), skewer through. Start over indirect heat 5 minutes.
💡 Pro Tip: Fat cap faces the heat first — it renders and bastes the meat as it cooks.
Move to direct high heat. Rotate constantly until exterior is deeply seared.
💡 Pro Tip: Rotation prevents burning while ensuring even caramelization on all sides.
Slice thinly from the outside as it cooks — serve the outer layers while the center finishes.
💡 Pro Tip: This is rodizio style — you eat slices as they cook, working inward toward medium for the last portions.
Rest sliced meat 3 minutes before final service.
💡 Pro Tip: Brief rest keeps the juices from pouring out on the plate.
- ✓Coarse salt only — Brazilian churrasco needs no marinade
- ✓Never trim the fat cap — that fat is flavor
- ✓The outer medium-well layers are sliced first, working inward to rare
- →With farofa (toasted cassava flour)
- →With pão de queijo (cheese bread)
- →With chimichurri