Authentic Paulista Churrasco – Brazilian Grilled Beef
Experience the authentic flavors of São Paulo with this traditional Paulista Churrasco recipe. This Brazilian barbecue technique transforms simple cuts of beef into a smoky, tender feast that brings families together around the grill. The secret lies in the perfect seasoning blend and the slow, patient grilling process that creates that coveted charred exterior while keeping the inside juicy and flavorful.
Frequently asked questions
＋ − What cut of beef works best for Paulista Churrasco?
Picanha (top sirloin cap) is the traditional choice, but you can also use ribeye, tri-tip, or top sirloin steaks. Look for well-marbled cuts with good fat content.
＋ − Can I make this recipe indoors?
Yes! Use a grill pan or cast iron skillet over high heat. You can also broil in the oven, placing steaks 4 inches from the heat source.
＋ − How do I know when the meat is perfectly cooked?
Use a meat thermometer: 125°F for rare, 135°F for medium, 145°F for medium-well. The meat should feel firm but still give slightly when pressed.
＋ − Can I prepare the chimichurri ahead of time?
Absolutely! Chimichurri actually improves in flavor when made a few hours or even a day ahead. Store covered in the refrigerator and bring to room temperature before serving.
Authentic Paulista Churrasco – Brazilian Grilled Beef
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Remove beef from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with coarse sea salt, black pepper, and garlic powder on all sides.
- 2
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Mix well and set aside to let flavors meld.
- 3
Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking. If using charcoal, create zones with different heat levels.
- 4
Place seasoned beef on the hottest part of the grill. Sear for 3-4 minutes per side to develop a beautiful crust, then move to medium heat area.
- 5
Cook for additional 8-12 minutes, turning occasionally, until internal temperature reaches 130°F for medium-rare or your desired doneness.
- 6
Remove from grill and let rest for 5 minutes. Slice against the grain and serve immediately with chimichurri sauce on the side.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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