Churrasco with Chimichurri

Name: Churrasco with Chimichurri
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.2 kg Picanha (Top Sirloin Cap), Whole, fat cap on; 2 tbsp Coarse Sea Salt, sal grosso; 1 cup Flat-Leaf Parsley, Finely chopped; 2 tbsp Red Onion, Finely minced; 3 cloves of Garlic, Minced; 2 tsp Oregano, dried; 1/2 tsp Red Pepper Flakes; 3 tbsp Red Wine Vinegar; 120ml Extra Virgin Olive Oil, about 1/2 cup; 1/2 tsp Fine Salt; 1/4 tsp Pepper (Black), Freshly ground

A classic South American churrasco—juicy, crusty picanha grilled over high heat and finished with a vibrant, herbaceous chimichurri. The beef's rich, beefy fat is caramelized to perfection while the bright parsley-and-vinegar sauce cuts through with fresh, garlicky bite—ideal for a convivial grill night.

A classic South American churrasco—juicy, crusty picanha grilled over high heat and finished with a vibrant, herbaceous chimichurr... Show more

Traditional Brazilian Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

50 min

Price

1,17 €

Calories

745 kcal

gluten free

high protein

low carb

keto

Method

Wash the parsley

Rinse the Flat-Leaf Parsley well under cold water, shake off the excess, and pat it dry so the chimichurri stays bright instead of watery.

Chop and cut

Finely chop the parsley leaves and tender stems. Mince the Red Onion and Garlic as finely as you can so the sauce stays spoonable, then cut the Picanha (Top Sirloin Cap) into 3 thick steaks with the fat cap still on; trim away only any tough silver skin.

Mix chimichurri

In a bowl, stir the chopped parsley with the minced onion and garlic, Oregano, Red Pepper Flakes, Red Wine Vinegar, Extra Virgin Olive Oil, Fine Salt, and Pepper (Black) until the mixture looks glossy and evenly flecked. Set it aside while you work on the beef so the flavors can start to meld.

Salt the beef

Sprinkle the Coarse Sea Salt evenly over all sides of the picanha, pressing it in lightly with your fingers. Let the salted steaks sit for 10 minutes while you heat the grill to medium-high.

Grill the steaks

Lay the steaks on the hot grates, fat side down first, and grill for 5 minutes. Flip them and grill for 5 minutes more, or until the outside is deeply browned and the centre is still juicy. If the fat edge needs a little more rendering, hold it against the grate for a brief extra kiss of heat.

Rest and serve

Move the beef to a board and let it rest for 10 minutes so the juices settle. Slice across the grain, arrange the picanha on a platter, and serve with the chimichurri spooned over or alongside.

Ingredients

Method

For 4 servings

Adjust servings

For the churrasco (grilled beef)

1.2 kg Picanha (Top Sirloin Cap), Whole, fat cap on
2 tbsp Coarse Sea Salt, sal grosso

For the chimichurri

1 cup Flat-Leaf Parsley, Finely chopped
2 tbsp Red Onion, Finely minced
3 cloves of Garlic, Minced
2 tsp Oregano, dried
1/2 tsp Red Pepper Flakes
3 tbsp Red Wine Vinegar
120ml Extra Virgin Olive Oil, about 1/2 cup
1/2 tsp Fine Salt
1/4 tsp Pepper (Black), Freshly ground

Nutrition

Per Serving.

Calories

745 kcal

37% of Daily kcal

Protein

60 g

100% RDI

Fat

54 g

14g sat fat

Carbs

2.9 g

1% RDI

Sugar

0.5 g

1% RDI

Fiber

0.8 g

3% RDI

Salt

9.9 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.4 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the churrasco (grilled beef)

1.2 kg Picanha (Top Sirloin Cap), Whole, fat cap on
2 tbsp Coarse Sea Salt, sal grosso

For the chimichurri

1 cup Flat-Leaf Parsley, Finely chopped
2 tbsp Red Onion, Finely minced
3 cloves of Garlic, Minced
2 tsp Oregano, dried
1/2 tsp Red Pepper Flakes
3 tbsp Red Wine Vinegar
120ml Extra Virgin Olive Oil, about 1/2 cup
1/2 tsp Fine Salt
1/4 tsp Pepper (Black), Freshly ground

Churrasco with Chimichurri

Method

Wash the parsley

Chop and cut

Mix chimichurri

Salt the beef

Grill the steaks

Rest and serve

Ingredients

Method

For the churrasco (grilled beef)

For the chimichurri

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the churrasco (grilled beef)

For the chimichurri

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