Brazilian Churrasco with Three Sauces


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      25 min

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

All South American countries have their particular method of ‘churrasco’, which is the Spanish word for grill. In Brazil the cuts of meat are skewered and slowly roasted on a rotisserie over charcoal. As the sides cook, the meat is thinly sliced off, like a kebab. Since most of us have pretty basic barbecues, I’ve devised a marinade that pimps up any cut of meat no matter what grill you use. Try it with one or all three of the sauces.


  • 1 kg (2 lb 4 oz) beef skirt (onglet), flank or bavette steak
  • 3 garlic cloves, crushed
  • juice of 2 limes
  • tablespoons red wine vinegar
  • tablespoons Worcestershire sauce
  • 1 small onion, grated
  • 2 teaspoons cumin seeds
  • 3 teaspoons Aleppo pepper or chilli flakes
  • tablespoons olive oil, plus extra for drizzling


    Cut the steak into 4-6 even portions and season well with salt and freshly ground black pepper on both sides, then put the steak in a shallow non-metallic dish. Put the remaining ingredients in a small bowl and mix well. Pour the marinade over the steaks, turn to coat, then cover and refrigerate overnight. Remove from the refrigerator 1 hour before cooking to bring the meat back to room temperature.

    Preheat a barbecue or chargrill pan until very hot. Remove the meat from the marinade and pat dry on paper towel, then drizzle with a little extra oil and season with extra salt and pepper. Thread two long metal skewers through two of the steaks and repeat with the others. Grill for 3-4 minutes on each side or until cooked to your liking. Rest in a warm place for 10 minutes, then slice and serve with the sauces (recipes on the following page).