Succulent Barbecue Recipe - The Best Churrasco
A classic churrasco recipe with succulent meats and perfect seasoning, ideal for any occasion. The combination of picanha and ribeye with a special marinade guarantees an incredible grilling result. Ready in a few hours with a simple technique and professional results.
🛒 Ingredients
4 servings
- 3.3 lbs Picanha (Top Sirloin Cap)
- 2.2 lbs Ribeye Roast
- 7 tbsp Olive Oil
- 8 cloves Garlic
- Coarse Salt to taste
- Black Pepper to taste
- 3 Fresh Lemons
- 1 Red Onion
- 1 tsp Dried Oregano
Watch the original video
Watch on TikTokDirections
- 1
Prepare the meat: remove excess surface fat and let it come to room temperature for 30 minutes.
- 2
Create the marinade: mix olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
- 3
Marinate the meat for 2-3 hours in the refrigerator, massaging occasionally.
- 4
Heat the grill to high heat until it reaches 400°F (200°C), with the coals burning hot.
- 5
Place the meat on the grill and cook for 6-7 minutes per side for medium-rare.
- 6
Use the resting technique: remove the meat and let it rest, covered, for 10 minutes.
- 7
Serve with fresh sides and enjoy the succulent result.
💡 Chef's Tip
The secret lies in the quality of the meat and the resting time. Do not pierce the meat during cooking, as this will release the juices. If you want more smoky flavor, place wood (like hickory or oak) on the grill in the last 5 minutes.
