Churrasco (High-Heat Grilled Beef with Coarse Salt and Lime)
Why this recipe works
- High-heat flavour: A very hot grill gives the beef a charred, savoury crust without needing a complicated marinade.
- Simple seasoning: Coarse salt, pepper and lime let the flavour of the beef stay at the centre of the dish.
- Built for sharing: Slicing the steak thinly across the grain makes it easy to serve at the table with lime wedges.
Get the most out of this recipe
Timing notes
- Take off the chill: Letting the steak sit briefly before grilling helps it cook more evenly over intense heat.
- Rest before slicing: A short rest allows the juices to settle, so the beef stays juicier when carved.
- Serve straight after slicing: Churrasco is best served soon after resting, while the crust is still warm and the lime tastes bright.
Texture tips
- Dry the steak well: Patting the beef dry before oiling helps the surface sear rather than steam.
- Slice across the grain: Cutting across the muscle fibres makes each slice noticeably easier to chew.
- Avoid slicing too early: Carving immediately after grilling can cause the juices to run out onto the board.
Ingredient notes
- Choose a thick steak: A steak with some thickness is easier to char well while keeping the inside juicy.
- Use coarse salt confidently: Coarse salt gives the surface a clean savoury crust; season generously, then adjust at the table if needed.
- Finish with citrus: Lime sharpens the rich grilled beef, while lemon gives a slightly softer finish.
Authenticity notes
- A broad Latin American style: Churrasco generally refers to grilled beef, with details varying by country, cut and serving style.
- Fire, salt and beef: The recognisable character comes from direct high heat, simple seasoning and sliced grilled meat rather than a heavy sauce.
Equipment you'll need
Ingredients
Instructions
- Take the beef sirloin steak out of the fridge 20 minutes before cooking so it loses its chill. Pat it dry, then rub all over with the olive oil.
- Heat a barbecue grill (or grill) to very high heat until the grates are hot. Season the steak generously on both sides with the coarse sea salt and black pepper.
- Grill the steak over high heat until well charred outside and still juicy within, about 4 to 6 minutes per side depending on thickness. For medium-rare, aim for a deep brown crust and a springy feel when pressed.
- Transfer the steak to a board and rest for 8 to 10 minutes. This keeps the juices in the meat when you slice it.
- Cut the limes into wedges. Slice the steak across the grain into thin slices and serve straight away with lime for squeezing over.
Recipe notes
Tips
- If your grill has hot spots, turn the steak a quarter turn halfway through each side for more even charring.
- For clean slices, use a sharp knife and cut across the grain; it makes the beef noticeably more tender.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the steak to well done and ensure it is piping hot throughout.
Substitutions
- Replace Beef sirloin steak with Beef ribeye for a richer, more marbled churrasco.
- Replace Lime with Lemon for a slightly softer, less aromatic citrus finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat slices in a hot frying pan with a splash of water just until piping hot, or eat cold in thin slices; freeze for up to 2 months and defrost overnight in the fridge.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 3 servings
- Total time: 50min (30min active)
- Difficulty: Easy
- Cuisine: Latin American
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Zwiebelrostbraten (Pan-Fried Steak with Crispy Onions)
Pan-fried steak topped with crispy onions and pan sauce
Duck Confit with Puy Lentils
Crispy duck confit with thyme-scented Puy lentils
Beef Wellington with Mushroom Duxelles
Beef Wellington wrapped with mushroom duxelles, prosciutto and pastry
Slow-Cooked Kansas City BBQ Ribs
Slow-baked pork ribs finished with Kansas City BBQ sauce
Arrosto di Vitello (Italian Roast Veal with Rosemary and White Wine)
Italian roast veal with rosemary, garlic and white wine
Pork Tenderloin with Dijon and Tarragon Sauce
Seared pork tenderloin with Dijon and tarragon cream sauce
Spaghetti alle Vongole Veraci (Spaghetti with Clams)
Spaghetti with clams, white wine, garlic and lemon
Tết Chicken Rice with Herbs and Fish Sauce Dressing
Chicken rice with cucumber, herbs and fish sauce dressing
Ribbe (Norwegian Roast Pork Belly with Crisp Crackling)
Norwegian roast pork belly with crisp crackling
Duck Confit with Sarladaise Potatoes
Crisp duck confit with duck fat potatoes, garlic and parsley
Youvetsi (Greek Beef Stew with Orzo)
Greek beef stew baked with orzo in tomato and cinnamon
Soutzoukakia Smyrneika (Spiced Meatballs in Tomato Sauce)
Greek spiced beef meatballs in tomato sauce
Lime and Coriander Rice
Fluffy lime and coriander rice finished with olive oil
Air Fryer Steak
Air fryer steak finished with butter and rested before slicing.
Mango Chilli Salad
Mango salad with cucumber, coriander and a lime dressing
Baked Salmon with Aji Amarillo and Honey Glaze
Baked salmon with aji amarillo, honey and lime glaze
Ensalada de Nopales (Cactus Paddle Salad)
Nopales salad with tomato, lime and queso fresco
Air Fryer Spicy Chilli Shrimp
Air-fried spicy chilli prawns with garlic and lime.
You might also like
Sopa de Maní (Bolivian Peanut Soup with Beef)
Bolivian peanut soup with beef and potatoes
Pasta alla Zozzona (Roman Sausage and Egg Pasta)
Roman pasta with sausage, guanciale, eggs and pecorino
Croque Monsieur (French Ham and Cheese Sandwich)
French toasted ham and Gruyère sandwich topped with béchamel
Beef Chow Fun (Cantonese Stir-Fried Rice Noodles)
Cantonese beef stir-fried rice noodles with beansprouts
Air Fryer Keto Chicken Thighs
Keto air-fried chicken thighs with lemon butter and broccoli.
Lobster Bisque
Smooth lobster bisque finished with brandy, tomato purée and cream
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
