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Loading...Churrasco Gaucho is the iconic grilling tradition of southern Brazil, where cowboys of the Pampas slow-roast premium cuts over open wood fire. This version centers on picanha, the prized top sirloin cap, served with a bright chimichurri and toasted manioc farofa. The hallmark is a fat-cap sear, coarse salt, and a juicy medium-rare finish.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 42 gFat
- 16 gSaturated Fat
- 18 gCarbs
- 3 gFiber
- 1 gSugar
- 42 gProtein
- 920 mgSodium
- 680 mgPotassium
- 75 mgCalcium
- 5.5 mgIron
- 18 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the Picanha
- 2 lb (900 g) whole picanha (top sirloin cap) with fat cap intact
- 2 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
- 2 tbsp neutral oil for the grill
For the Chimichurri Sauce
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 3 tbsp fresh oregano leaves, chopped
- 4 garlic cloves, minced
- 1/3 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1/2 tsp fine sea salt
For the Buttered Farofa
- 3 tbsp unsalted butter
- 1/2 small yellow onion, finely diced
- 2 tbsp bacon, finely diced
- 1 cup manioc (cassava) flour
- 1/4 tsp fine salt
For Serving
- 1 lime, cut into wedges
- 1/2 cup roasted red peppers, sliced (optional)
Directions
- If using wooden skewers, soak them in water for 30 minutes. Pat the picanha dry, score the fat cap lightly in a crosshatch (do not cut into the meat), and season the whole roast generously with coarse salt. Let stand at room temperature for 20 minutes.
- Meanwhile, make the chimichurri: whisk together parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a small bowl. Set aside to let the flavors meld while the grill heats.
- Prepare a two-zone charcoal or gas grill for high direct heat (about 450 to 500 F / 230 to 260 C).
- Cut the picanha against the grain into 1.5-inch thick steaks, keeping the fat cap on each piece. Thread each steak onto a skewer in a C-shape so the fat edge faces outward, using 3 to 4 pieces per skewer.
- Place the skewers fat-side down over the hottest part of the grill and sear 3 to 4 minutes until a deep golden crust forms. Rotate a quarter turn, sear another 3 minutes, then flip and cook 3 to 4 minutes more for medium-rare (internal temperature 130 to 135 F). Season with cracked pepper after the first flip.
- Transfer skewers to a warm platter, tent loosely with foil, and rest for 5 minutes so the juices redistribute.
- While the meat rests, prepare the farofa: melt butter in a small skillet over medium heat, add bacon and cook 2 minutes, then add onion and cook until translucent, about 3 minutes. Sprinkle in the manioc flour and salt, stir constantly for 3 to 4 minutes until lightly golden and toasty.
- Slice the picanha across the grain into 1/2-inch slices, keeping the fat cap attached to each piece.
- Mound the farofa on a platter, arrange the sliced picanha beside it, spoon chimichurri over the top, and serve immediately with lime wedges and roasted peppers on the side.
Cook’s Notes
- Always leave the thick fat cap intact on picanha; it self-bastes the meat and gives the signature gaucho flavor – just score it so it renders without flaring.
- Use the coarsest salt you can find (Brazilian sal grosso is ideal) so it seasons in bursts rather than dissolving too quickly.
- Traditional churrasco is served medium-rare to medium – pull the meat off the grill at 130 to 135 F, as carryover heat will bring it up another 5 degrees while resting.
- If picanha is unavailable, substitute with top sirloin cap or tri-tip, keeping the fat layer on top.
- Pair with traditional sides like vinaigrette (diced tomatoes, onions, peppers) or warm pão de queijo for a full rodízio experience.
