Churrasco is a traditional Brazilian dish and is incredibly popular.
The word churrasco means “grilled meat”, and its beef or pork that is traditionally cooked over an open fire on a grill made from wood.
That being said, it isn’t just pork and beef that are used to make this delicious meal; you can use chicken as well as a range of other meats.
Let’s take a look at 25 different takes on churrasco and how you can make them yourself.
This recipe utilizes butterflied tenderloin cooked in Nicaraguan style.
Blend up some olive oil, vinegar, garlic, and parsley and refrigerate it for two hours at the least and eight hours at the most.
When it comes to the meat, use salt and pepper to season both sides of the tenderloin.
Once the sauce is ready, cover two-thirds of the meat and then grill it at moderately high heat for around 4 minutes. Turn it once as you do so, and let it rest before you slice.
Rub in sea salt to both sides of the steak, oil the grill grate, and cook it on preheat until brown.
After 5 minutes, flip the steak whilst scraping as much of the salt from the top as possible.
Keep cooking until the other side of the steak is brown, then scrape off the rest of the salt.
For this take on chimichurri sauce, mix garlic, hot pepper flakes, cilantro, onion, oregano, and parsley with vinegar and lemon juice.
Stir the mixture, drizzling in some olive oil as you do so. The final touch to the sauce is some adobo.
Once the sauce is refrigerated, cook your steak on medium-high heat and sprinkle it on both sides with adobo and sazon.
Keep flipping the steak until golden brown, which should take about six minutes when aiming for medium-rare. Finish with chimichurri sauce, and you’re ready to eat!
This recipe offers a Portuguese-style marinade for chicken breasts that are then grilled.
This is a great way to change up the traditional churrasco recipe by using chicken instead of beef.
Marinate your chicken with a glaze of paprika and garlic powder.
Cook the chicken on medium-high heat until perfectly cooked and serve with chimichurri sauce.
Create your sauce for this Argentinian Churrasco by mixing lime juice, cilantro, vinegar, garlic, pepper, salt, olive oil, parsley, oregano, and chili flakes. Mix them up and leave them overnight to refrigerate.
Set your grill to about 400F and after seasoning your steak with pepper and salt, cook your meat for three minutes on both sides.
Finish off by brushing it with lime juice and butter and apply the sauce.
Jamie Oliver’s take on churrasco chicken involves a marinade of paprika, lemon juice and zest, oil, dried chili, paprika, and parsley and massaging it into the chicken before leaving it overnight.
The next day, cook the chicken in the oven for around 40 minutes, or until you are sure the chicken is completely cooked through.
To make this delicious Ecuadorian Churrasco, you’ll need a marinade of salt, pepper, crushed garlic, and cumin.
Use high heat to grill the steaks and add other ingredients, such as red onion, achiote, or oregano.
Serve up the steak and mixture with a fried egg for a traditional Ecuadorian breakfast.
Create a chimichurri sauce by combining chopped parsley, oregano, garlic, white wine vinegar, lemon juice, and olive oil.
Season the flank steak with rock salt and grill it for about five minutes on each side to get a medium-rare steak.
Once done, let it rest for ten minutes. Garnish with the chimichurri and enjoy!
For this beef top sirloin steak sandwich, season the meat with garlic and grill it thoroughly before serving it with chimichurri.
To assemble the sandwich, place the steak between two pieces of bread and spread a layer of chimichurri on one piece of bread.
This pork interpretation of the classic Brazilian dish uses tenderloins that are pounded to the thickness of a usual skirt steak.
Create your marinade, marinate the pork for two to six hours and then grill to your liking.
Make this grilled halloumi burger with a simple Portuguese marinade inspired by churrasco.
Marinate your halloumi slices in a mix of herbs, olive oil, lemon juice, garlic, salt, and pepper. Grill the halloumi and serve it up in burger buns.
For a barbecue-style take on churrasco, try this barbecue steak. This version of the dish calls for four 10 to 12-ounce strip steaks.
Season the steak liberally with Dinosaur Bar-B-Que Churrasco steak sauce, made from parsley, cumin, oregano, olive oil, red pepper flakes, garlic, and lemon juice.
Once marinated overnight, grill the steaks over direct heat for as long as you need.
Another pork option, this version of the Brazilian dish features pork filets that are marinated with a mix of garlic, olive oil, salt, pepper, and lime juice.
Cook the pork and then grill it over an open flame for a couple of minutes on either side. Finish the pork off with a drizzle of Chimichurri Sauce.
For a bit of extra spice, consider this Argentinian version of churrasco using flatbread instead of tortillas.
For the meat, use flank steak or skirt steak. Marinate the meat in a mixture of olive oil, onion, garlic, salt, and black pepper.
Let it sit for at least three hours, and then grill it over direct heat for five to seven minutes per side.
The addition of salsa verde and charred scallion makes this take on churrasco a little different.
Season the steak with salt and pepper and grill it over direct heat. In a small bowl, combine scallions, serrano peppers, jalapeño peppers, vinegar, salt, and pepper.
Stir well and set aside. When the steak has cooked, let it rest for about ten minutes. Slice the steak into thin strips and serve it with the salsa verde.
Marinated with cilantro, garlic, and citrus, this skirt steak takes on a Mexican twist, making it perfect for those who want something new but still crave their favorite churrasco recipe.
Marinate boneless, skinless breasts in a mixture of olive, garlic, salt, and freshly ground black pepper.
After letting them sit for two to three hours, cook the chicken over direct heat for six to eight minutes per side. Serve the burgers on buns topped with chimichurri sauce.
A unique twist on classic churrasco, this pizza features grilled skirt steak, mozzarella cheese, fresh basil leaves, and chimichurri sauce on top.
These churrasco tacos are easy to make and feature grilled skirt steak, avocado, tomato, lettuce, and chimichurri.
To make these chicken heart churrasco skewers, marinate the chicken thoroughly and season it generously with salt and pepper.
Grill the chicken over direct heat until done. Then, skewer the chicken pieces onto wooden sticks and brush each piece with chimichurri.
This sandwich combines a grilled skirt steak with Swiss cheese, ham, and roasted red bell peppers. It’s best when eaten on a toasted brioche bun.
Utilizing a T-bone steak, rub the meat with olive oil, season it with salt and pepper and let it sit overnight.
Place the steak on a hot cast iron skillet and sear it over high heat for four to five minutes per side.
The flavors of Brazil come together beautifully in this dish featuring grilled skirt steak, onions, peppers, and tomatoes.
This is a great way to use up leftover meat after you’ve made your favorite churrasco recipes.
Another unique take on churrasco, kushari is rice pilaf. For this version, marinate the skirt steak and then cook over direct heat for five to seven minutes per side.
Once the steak has cooled, cut it into thin slices and serve it atop the rice pilaf.
25. Shrimp Churrasco
Utilizing shrimp, this version of churrasco is quick and easy to make. Simply marinate the shrimp in lemon juice, olive oil, garlic powder, salt, and pepper.
Cook the shrimp over direct heat for about five minutes per side.
There you have it! 25 delicious ways to enjoy churrasco. We hope you enjoyed our list and make sure to try out some of these amazing recipes soon.