Brazilian Churrasco Style Grilled Steak Recipe

Grilled Brazilian Steak Recipe

Grilled Brazilian Style Churrasco Steak Recipe
over a Wood Fire
3.5 out of 5
stars based on 41 ratings.

Grilled Brazilian Churrasco Style Steak Recipe from Paggi Pazzo

Brazilian Style Grilled Churrasco Steak Recipe
Published: February 28, 2012

Prep time: 30 min
Cook time: 4 hours
Total time: 4 hours 30 min
Yield: 4 servings
Calories per serving: 534
Fat per serving: 29.3g


  • 2 lbs. strip steaks (or skirt, flank, top-loin, or NY sirloin)
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 1 lime
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup fresh parsley
  • 1 long iron or metal skewer

Cooking Directions

  1. Clean beef and then salt heavily on both sides with a dash of pepper and place long skewer through one end edge of beef going through the other end, almost as if you were making a giant beef kabob
  2. Chop garlic and parsley finely, then add to a small aluminum tray with olive oil and a pinch of salt and pepper
  3. Prepare charcoal grill: Add lump hard wood charcoal to 2 chimney starters with paper towel brushed with olive oil and lite to start fire
  4. Once charcoal is a nice grey color, remove charcoals from chimney into grill pit, evenly distributed throughout with a small pile for a high-heat zone, but do not add grates onto grill
  5. Place beef with skewer over charcoal fire just above heat with skewer ends touching the edges of the grill (you can add other meats and vegetables the same way to the fire if you’d like). Place aluminum tray of garlic, olive oil, and parsley mop onto grill if you have a higher-grate attached area not above the heat zone as it will be used to dress the meat every hour
  6. Slow cook/grill the beef for several hours, turning once every hour so all sides of meat are cooked/grilled evenly and lightly dress with olive oil, garlic, parsley mop
  7. After about 4 hours, beef will be nice and crispy on outside and moist on the inside so remove from grill and let rest for 5 minutes
  8. Keep beef in skewer and slice down with thick cutting knife to serve as well as preserve Brazilian tradition
  9. Ready to serve and add a side of chimichurri if you’d like!

Let it Rip!

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