Brazilian Churrasco is a celebrated style of barbecue that originated in the southern regions of Brazil, particularly Rio Grande do Sul, where gauchos (cowboys) traditionally grilled large cuts of meat over open flames. Known for its smoky flavor, simplicity, and focus on high-quality beef, churrasco has become a symbol of Brazilian culinary culture. What sets it apart is the technique: meats are skewered and cooked slowly over wood or charcoal, often seasoned minimally with coarse salt to highlight their natural flavors.
This recipe pairs the smoky, juicy grilled meats with vibrant chimichurri sauce—a fresh, herbaceous condiment made with parsley, garlic, red pepper, vinegar, and olive oil. While chimichurri has roots in Argentina and Uruguay, its bright, tangy flavor complements Brazilian-style churrasco perfectly, cutting through the richness of the meat and adding a zesty, aromatic finish. Together, the churrasco and chimichurri create a balance of bold, smoky, and fresh flavors that is both celebratory and approachable.
Ideal for summer cookouts, festive gatherings, or a weekend dinner that feels special, Brazilian Churrasco with Chimichurri is a show-stopping main course. The combination of perfectly grilled meats and fresh, tangy sauce allows diners to experience the essence of South American grilling traditions. It’s a dish that celebrates communal eating, vibrant flavors, and the simple joy of fire-kissed, perfectly cooked meat.
Brazilian Churrasco is a celebrated style of barbecue that originated in the southern regions of Brazil, particularly Rio Grande do Sul, where gauchos (cowboys) traditionally grilled large cuts of meat over open flames. Known for its smoky flavor, simplicity, and focus on high-quality beef, churrasco has become a symbol of Brazilian culinary culture. What sets it apart is the technique: meats are skewered and cooked slowly over wood or charcoal, often seasoned minimally with coarse salt to highlight their natural flavors.
This recipe pairs the smoky, juicy grilled meats with vibrant chimichurri sauce—a fresh, herbaceous condiment made with parsley, garlic, red pepper, vinegar, and olive oil. While chimichurri has roots in Argentina and Uruguay, its bright, tangy flavor complements Brazilian-style churrasco perfectly, cutting through the richness of the meat and adding a zesty, aromatic finish. Together, the churrasco and chimichurri create a balance of bold, smoky, and fresh flavors that is both celebratory and approachable.
Ideal for summer cookouts, festive gatherings, or a weekend dinner that feels special, Brazilian Churrasco with Chimichurri is a show-stopping main course. The combination of perfectly grilled meats and fresh, tangy sauce allows diners to experience the essence of South American grilling traditions. It’s a dish that celebrates communal eating, vibrant flavors, and the simple joy of fire-kissed, perfectly cooked meat.
Total Time:95 minutes
Yield:41x
Ingredients
UnitsScale
1cupflat leaf parsley
1/3rd cup white vinegar
1 teaspoon salt
1cupcilantro leaves
1cupvirgin olive oil
1/2 teaspoon black pepper
6 cloves garlic, peeled
1/2cupmint leaves
1/2 teaspoon hot pepper flakes
1/3rd cup water
6-inch piece tenderloin, middle cut
2cupsoak chips, soaked for 60 minutes and drained
Instructions
To make the chimichurri, add the herbs with the garlic to the blender and pulse until fine.
Now add the remainder of the ingredients and pulse into a sauce.
Once ready correct the seasoning.
Add a ¼ of the sauce to a baking tray, making sure the beef will fit inside.
Slice the beef into 4 pieces and then bat out to around ¼ inch thick, in between cling wrap.
Place the beef in the tray, then add another ¼ of the sauce over the top.
Leave on the side for 30-45 minutes.
Now heat the grill to high placing the chips on the grill, if you are cooking on gas you will need a smoke box to put the chips in and heat until they smoke.
Tin foil can be used for this shaping into a box.
Once hot add the beef to the grate and cook for 2 minutes on either side.
When cooking make a criss cross design.
Place on the platters with the remainder of the sauce.
