Churrasco Recipe
Latin American · Main course · 25 min total
Churrasco is a popular grilled steak dish from Latin America, especially in Argentina and Brazil, featuring a simple marinade that enhances the beef's natural flavor. This recipe delivers a tender, juicy steak with a smoky char, perfect for a backyard barbecue.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 boneless beef sirloin steaks (about 6 ounces each)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, combine minced garlic, olive oil, red wine vinegar, smoked paprika, cumin, oregano, salt, and pepper to make the marinade.
- Place the steaks in a shallow dish or resealable bag. Pour the marinade over the steaks, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to 8 hours.
- Remove steaks from the refrigerator 30 minutes before grilling to bring to room temperature.
- Preheat a grill or grill pan to high heat (about 450°F to 500°F).
- Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
- Remove steaks from grill and let rest for 5 minutes before slicing against the grain.
- Garnish with fresh parsley and serve with chimichurri sauce or grilled vegetables.
Tips
- For best results, use a meat thermometer to ensure perfect doneness.
- Churrasco is traditionally served with chimichurri sauce, a tangy herb sauce.
- Leftover steak can be sliced and used in salads or sandwiches.
- If using a charcoal grill, let the coals burn until covered with white ash for optimal heat.
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