Traditional Brazilian Churrasco with Garlic Chimichurri

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A succulent flame-grilled beef churrasco served with a vibrant garlic chimichurri sauce, capturing the spirit of Brazilian barbecue. This Brazilian-inspired barbecue recipe, ready in about 30 minutes, pairs top sirloin steak, coarse sea salt, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 550 cal/serving

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Ingredients

2 lbs top sirloin steak
2 tbsp coarse sea salt
1 cup, chopped fresh parsley
1/2 cup, chopped fresh cilantro
6, minced garlic cloves
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp dried oregano
1/4 tsp red chili flakes
1/2 tsp black pepper

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Instructions

Step 1: Preheat your grill or grill pan to high heat (around 450°F). Sprinkle 2 tbsp coarse sea salt evenly over 2 lbs top sirloin steak, pressing gently to adhere.
Step 2: Place the steak on the hot grill and cook for 5-6 minutes on each side for medium-rare, adjusting time slightly for desired doneness. Remove and let rest for 10 minutes.
Step 3: While the steak rests, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 6 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tsp dried oregano, 1/4 tsp red chili flakes, and 1/2 tsp black pepper in a bowl. Stir until well mixed, forming a bright, fragrant chimichurri sauce.
Step 4: Slice the rested steak thinly against the grain and drizzle generously with the prepared garlic chimichurri before serving.