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Lunch Meals Cooking Time : 15 min preparation + 20–30 min grilling + 5 min resting Recipe Servings : 4 - 6 Recipe Dificult : easy 0.00

Churrasco de Picanha | Traditional Brazilian Grilled Beef Barbecue

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Churrasco de Picanha is one of Brazil's most famous barbecue dishes, prepared using picanha, a prized cut of beef known for its distinctive fat cap and rich flavour. Traditionally cooked over an open charcoal grill, the meat develops a delicious smoky aroma and a beautifully browned exterior while remaining juicy and tender inside. A simple seasoning of coarse salt allows the natural flavour of the beef to take centre stage.

This iconic Brazilian barbecue is especially popular at churrascarias, where the meat is traditionally grilled on long skewers and sliced directly onto serving plates. It is commonly enjoyed with farofa, Brazilian rice, vinaigrette salsa, grilled vegetables, and toasted cassava flour. Perfect for family gatherings and outdoor barbecues, Churrasco de Picanha brings the authentic flavour of Brazilian grilling to the table.

Cooking Method

Prepare the Beef: Trim any excessively thick portions of the fat cap, leaving a generous layer attached to the picanha. Cut the beef into thick steaks or large portions.
Season the Meat: Sprinkle coarse salt evenly over both sides of the beef. Allow it to rest at room temperature briefly before cooking.
Prepare the Grill: Preheat a charcoal or gas grill to medium-high heat. Lightly oil the grill grates if necessary.
Grill the Beef: Place the picanha steaks on the grill. Cook until a golden-brown crust develops, turning as needed for even cooking.
Cook to Preference: Continue grilling until the beef reaches your preferred doneness. Use a food thermometer to check the centre; whole beef steaks should reach a safe minimum internal temperature of 63°C (145°F), followed by a 3-minute rest.
Rest the Meat: Remove the steaks from the grill and let them rest for 5 minutes so the juices redistribute.
Slice and Serve: Slice the beef against the grain into thin strips.
Garnish: Add a little extra coarse salt if needed and serve with farofa, rice, vinaigrette salsa, or grilled vegetables.