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Easy Brazilian Steak Recipe (Juicy & Flavorful)

Easy Brazilian Steak Recipe (Juicy & Flavorful)

This Brazilian churrasco-style steak uses a garlic-lime marinade and fast, high-heat cooking for a juicy, deeply seasoned dinner. It works beautifully with flank steak, skirt steak, sirloin, or picanha.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lb Flank steak, skirt steak, sirloin, or picanha
Marinade
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 2 tbsp Fresh lime juice
  • 4 cloves Garlic, finely minced
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
Optional Finishing Ingredients
  • 2 tbsp Fresh parsley or cilantro, chopped
  • 1 tbsp Butter

Method
 

Step-by-Step
  1. Pat the steak dry. Whisk together the olive oil, soy sauce, lime juice, garlic, smoked paprika, cumin, kosher salt, black pepper, and optional chopped parsley or cilantro.
  2. Place the steak in a resealable bag or shallow dish and coat thoroughly with the marinade. Marinate for at least 30 minutes, or refrigerate it for 2–8 hours for deeper flavor.
  3. Remove the steak from the marinade and pat it lightly dry. Let it sit at room temperature for about 15–20 minutes while a grill or heavy skillet becomes very hot.
  4. Grill or sear the steak over high heat for approximately 3–5 minutes per side for a 1-inch steak. Cook to 125–130°F for medium-rare, 135–140°F for medium, or 145°F for medium-well.
  5. Transfer the steak to a cutting board, optionally top it with butter, and rest for 5–10 minutes. Slice thinly against the grain and serve with your favorite Brazilian-inspired sides.

Notes

Patting the steak dry before cooking helps create a browned crust instead of a steamed surface. Always slice flank or skirt steak against the grain for the most tender texture. For picanha, lightly score the fat cap, season generously with coarse salt, and cook fat-side-down first to render the fat.