How to Cook a Churrasco Steak (Flank, Skirt, and Picanha)

Churrasco isn’t just a way of cooking it’s a cultural experience rooted in South American grilling traditions. The word churrasco is commonly associated with Brazilian and Argentinian barbecues, where thinly sliced beef is cooked over an open fire and served family-style in abundant portions. If you’ve ever been to a Brazilian steakhouse, you’ve probably seen long skewers of richly marbled meat being carved directly onto diners’ plates. But churrasco is more than restaurant theater; it’s one of the tastiest ways to grill steak at home.

In this detailed guide, you’ll learn exactly how to cook churrasco steak, whether you’re using flank steak, skirt steak, or picanha (top sirloin cap). We’ll cover the traditional seasoning methods, how to prepare each cut properly, how to grill them over high heat for authentic flavor, and how to slice and serve them just like in a classic churrascaria.

What Is Churrasco Steak?

Churrasco refers to a style of cooking meat typically over an open flame or high heat grill—originating in Southern Brazil and later adopted across many Latin American countries. It’s known for three signature qualities:

• Simple, bold seasoning (usually coarse salt and pepper)
• Fast, high-heat grilling
• Thin slicing and communal serving

While picanha is the most traditional cut for Brazilian churrasco, skirt steak and flank steak are also widely used and popular in Argentine and Uruguayan churrasco-style grilling.

Choosing the Right Cut of Meat

Below is a quick comparison of the three most commonly used steaks for churrasco:

Cut	Texture/Flavor	Typical Thickness	Best for
Flank Steak	Lean, beefy, long grain	1–1.25 inches	Balanced flavor & tenderness
Skirt Steak	Rich, loose grain, very flavorful	0.5–0.75 inch	Intense flavor, fast cooking
Picanha	Marbled, juicy, fat cap on top	1.5–2 inches	Authentic Brazilian churrasco

💡 Tip: If you want the most authentic churrasco flavor, use picanha. If you prefer a quicker cook and bold flavor, skirt steak is fantastic. Flank is a great middle-ground and more widely available in most supermarkets.

Be sure to select steaks with:

• Bright red color
• Good marbling (especially picanha)
• No excess silver skin
• Uniform thickness for even cooking

Preparing the Steak

A. Clean and Trim (if Needed)

• Flank/Skirt Steak: Remove any excess silver skin or hard pieces of fat from the surface.
• Picanha: Leave the fat cap intact—this is where a lot of the churrasco flavor comes from. Just trim off any very thick or discolored areas.

B. Seasoning or Marinating

Traditional churrasco is incredibly simple:
Just coarse salt (kosher or sea) + black pepper.
This draws out moisture and forms a flavorful crust on high heat.

Optional Marinade (Latin-style variation):

• ¼ cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp red wine vinegar or lime juice
• 1 tsp smoked paprika
• 1 tsp dried oregano
  Marinate for 30–60 minutes at room temperature.

⚠️ Don’t marinate longer than 2 hours, especially for skirt steak, which absorbs flavors quickly and can become mushy in acidic marinades.

Preparing the Grill

While churrasco originally used open charcoal fires, you can absolutely use a gas grill or charcoal grill at home. The key is high, direct heat.

For Charcoal:

• Use hardwood lump charcoal (for richer flavor).
• Create even layer of hot embers.
• Clean and oil grates just before placing meat.

For Gas:

• Preheat all burners on HIGH for 10–15 minutes.
• Target temperature: 500–550°F.
• Clean and oil grates once hot.

Grilling the Churrasco Steak

A. Flank and Skirt Steak (Thin Cuts)

Step	Time
Place on direct high heat	2–3 minutes (first side)
Flip	Cook 1.5–2.5 minutes (second side)
Remove at internal temp	130–135°F (medium rare)

Because flank and especially skirt are thin, do not walk away—they cook very fast.

B. Picanha (Thicker Cut)

You can grill picanha in two ways:

1. Whole Steak Method

• Sear fat-cap side first (3–4 minutes)
• Flip and sear meat side (3–4 minutes)
• Move to indirect heat and grill for 8–12 minutes, turning occasionally until internal temp reaches:

Doneness	Internal Temp
Rare	120–125°F
Med-rare	130–135°F
Medium	140–145°F

2. Skewer / Folded Method (Brazilian style)

• Cut picanha into thick strips (2–3 inches), fold in half (fat cap on outside), and thread onto metal skewers
• Grill for 3–4 minutes per side
• Serve directly from skewer and slice thinly at the table

🔥 Authentic Tip: Sprinkle sea salt over the surface just before placing the skewers on the grill.

Resting and Carving

Resting

Once the steaks are cooked, let them rest on a board or tray for 5–10 minutes (cover loosely with foil if windy).

Carving

Cut	How to Slice	Thickness
Flank	Against the grain	¼ inch
Skirt	Against the grain	Very thin
Picanha	Traditionally sliced in thin strips at the table, keeping the fat cap on each slice

Always slice against the grain to cut through muscle fibers and maximize tenderness.

Serving Suggestions

Churrasco is all about family-style serving — big platters, simple sides, and bold, herbaceous sauces. Here are a few traditional pairing ideas:

✅ Classic Chimichurri Sauce

• Finely chopped parsley, garlic, olive oil, red wine vinegar, oregano, crushed red pepper
• Spoon over steak just before serving

✅ Grilled Vegetables

• Bell peppers, onions, zucchini, tomatoes — lightly seasoned and grilled on skewers

✅ Pão de Alho (Brazilian Garlic Bread)

• Crusty bread brushed with garlic butter and grilled until golden

✅ Rice or Farofa

• Simple white rice or cassava flour toasted with butter and bacon bits

✅ Beverage Pairings

• Red wine (Malbec, Cabernet, Tempranillo)
• Light lagers or Pilsners
• Sparkling water with lime

Tips and Common Mistakes to Avoid

Mistake	Why It Hurts the Steak
Using low or medium heat	Loses the signature churrasco crust and dries meat
Over-seasoning	Masks the natural beef flavor
Cutting with the grain	Makes slices chewy and tough
Overcooking	Especially for skirt/flank, leads to dry, leathery meat
Skipping resting period	Causes juices to spill out during slicing

Pro Tip: When in doubt, slightly undercook — you can always return it to the grill for 30 seconds.

Conclusion

Whether you use flank, skirt, or picanha, cooking a true churrasco steak is all about simplicity, high heat, and proper slicing. Salt, fire, and time-tested technique bring out the best in these cuts complex marinades and slow cooking are not required.

Here’s a quick recap:

• Use coarse salt + black pepper (or light marinade)
• Grill over high direct heat
• Remove at 130–135°F for medium rare
• Always rest before slicing
• Slice against the grain (thinly for flank/skirt)

Serve with a bright chimichurri sauce and a side of grilled vegetables, and you’ll have an authentic churrasco experience at home no steakhouse required.