Churrasco with Chimichurri
Brazilian-style grilled beef picanha, sliced thick and served with a fresh, herby chimichurri sauce on the side.
Total time
40 min
Prep
20 min
Cook
20 min
Difficulty
easy
Cuisine
Brazilian
gluten-free
Ingredients
1kgbeef picanha or rump cap, fat cap on
coarse rock saltgenerous
1 bunchflat-leaf parsley, finely chopped
1 bunchcoriander, finely chopped
4 clovesgarlic, minced
1red chilli, minced
1 tspdried oregano
4 tbspred wine vinegar
6 tbspolive oil
Instructions
1
Score fat cap in cross-hatch. Generously salt all over.
2
Make chimichurri: combine parsley, coriander, garlic, chilli, oregano, vinegar and olive oil.
3
Rest chimichurri at room temperature 30 minutes.
4
Grill picanha fat-side down over high heat 5 minutes. Flip.
5
Cook to medium-rare (4–5 minutes). Rest 10 minutes.
6
Slice against the grain. Serve with chimichurri.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
193
Protein
0.5g
Fat
20.5g
Carbs
2.1g
Fiber
0.6g
Sodium
7mg
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