Go Brazilian This Fall with These 15 Churrasco Steak Recipes

I wanted to sneak this article into our fall content calendar simply because it deserves a spot in it. Up next we’ll be discussing dozens of winter topics and related items.

If fall had an official fragrance, it wouldn’t be apple cinnamon – it would be smoke, rendered fat, and sizzling beef.

As a pitmaster who grew up chasing fire the way most kids chased ice cream trucks, I can tell you this: when the weather cools, the grill gets hotter. And nothing fires up a crowd faster than Brazilian-style churrasco steak.

Churrasco is the culinary equivalent of a victory lap – simple ingredients, bold flavor, flames doing half the work, and hungry guests doing the rest. Below you’ll find 15 churrasco steak recipes that will make your fall dinners louder, livelier, and definitely meatier.

Each one brings something new to the table – literally.

Let’s get into it.

1. Classic Brazilian Picanha Churrasco

If you’ve never made picanha, fall is the season to do it. This triangular cap of beef comes with its signature fat cap, which crisps up like a golden shield of glory.

Skewer it into C-shapes, salt it generously, and let the flame take it from there.

Highlight: Picanha is the crown jewel of churrasco steak – simple, juicy, unforgettable.

How to prep

Ingredients:

• 2–3 lb picanha (top sirloin cap)
• Coarse salt

Instructions:

1. Cut into 2–3 inch thick C-shaped sections, fat cap intact.
2. Coat generously with coarse salt.
3. Grill over high heat, fat side up, 10–15 mins per side until crusted.
4. Rest 10 mins, slice thin against the grain.

2. Chimichurri-Smothered Flank Steak

Flank steak gets a reputation for being “weeknight tough,” but when you grill it fast and slice it thin, it becomes a superstar.

Add a fresh chimichurri – parsley, garlic, vinegar, chili – and you suddenly look like a chef who trained in the mountains with Argentinian grill masters.

Highlight: Chimichurri turns a good steak into a loud, confident steak.

How to prep

Ingredients:

• 1.5 lb flank steak
• ½ cup chimichurri (parsley, garlic, vinegar, olive oil, chili)

Instructions:

1. Marinate steak in chimichurri for 30 mins.
2. Grill 3–4 mins per side over high heat.
3. Rest, slice thin, serve with extra chimichurri.

3. Coffee-Rubbed Churrasco Ribeye

Fall is coffee season, so you might as well rub it on meat. This ribeye gets a bold crust from espresso powder, smoked paprika, and brown sugar.

The result: smoky caramelization and a steak that tastes like it was born next to a campfire.

Highlight: Coffee rub = the grown-up version of sprinkling magic dust.

How to prep

Ingredients:

• 2 lb ribeye
• 1 tbsp espresso powder
• 1 tsp smoked paprika
• 1 tsp brown sugar

Instructions:

1. Rub ribeye evenly with espresso, paprika, and sugar.
2. Grill 5–7 mins per side over medium-high heat.
3. Rest 10 mins, slice, and serve.

4. Garlic-Lime Skirt Steak

Skirt steak is already delicious, but when you hit it with lime juice, garlic, and a little olive oil, it becomes borderline addictive. This is the steak you grill “just to taste” and then suddenly half of it disappears before dinner.

Highlight: The lime cuts through the richness and keeps things bright.

How to prep

Ingredients:

1. 1.5 lb skirt steak
2. Juice of 2 limes
3. 2 cloves garlic, minced
4. 1 tbsp olive oil

Instructions:

1. Marinate steak 15 mins in lime, garlic, and oil.
2. Grill 2–3 mins per side.
3. Slice against the grain, serve immediately.

5. Fall Spice Churrasco Strip Steak

Cinnamon and nutmeg? On steak? Yes – and it works shockingly well. Use them lightly with ancho chili and pepper to create a warm, fall-forward crust that pairs beautifully with a juicy strip steak.

Highlight: A subtle fall spice blend gives churrasco a seasonal twist.

How to prep

Ingredients:

1. 2 lb strip steak
2. ½ tsp cinnamon, nutmeg, chili, black pepper

Instructions:

1. Rub spices evenly on steak.
2. Grill 4–5 mins per side over medium heat.
3. Rest 5 mins, slice thin.

6. Honey-Chipotle Fire-Grilled Sirloin

Sweet meets heat in this sirloin brushed with a honey-chipotle glaze. The sugars form a lacquered crust that bites back – but politely, like a spicy friend who still remembers birthdays.

Highlight: Honey + charcoal = gorgeous caramelization.

How to prep

Ingredients:

1. 2 lb sirloin steak
2. 2 tbsp honey
3. 1 tsp chipotle powder

Instructions:

1. Mix honey and chipotle, brush on steak.
2. Grill 5–6 mins per side over medium-high heat.
3. Brush again before serving.

7. Herb-Crusted Tenderloin Medallions

Tenderloin isn’t usually a churrasco cut, but grilling these small medallions over high heat gives them incredible color without sacrificing juiciness. Coat them in rosemary, thyme, oregano, and coarse salt.

Highlight: A great choice for guests who want “soft steak but not boring steak.”

How to prep

Ingredients:

1. 1.5 lb tenderloin, cut into 1-inch medallions
2. 1 tbsp chopped rosemary, thyme, oregano
3. Salt and pepper

Instructions:

1. Coat medallions with herbs and season.
2. Grill 3–4 mins per side.
3. Rest, serve individually.

8. Red Wine–Marinated Churrasco Steak Tips

Steak tips are underrated, especially when soaked in red wine, garlic, black pepper, and bay leaf. Fall is red wine season, after all – might as well let the beef enjoy it too.

Highlight: Red wine marinades deepen flavor without overpowering the meat.

How to prep

Ingredients:

1. 1.5 lb steak tips
2. ½ cup red wine
3. 2 cloves garlic, crushed
4. 1 bay leaf

Instructions:

1. Marinate steak tips 1–2 hours in wine, garlic, bay leaf.
2. Grill 3–5 mins per side.
3. Toss with pan juices, serve.

9. Spicy Brazilian Vinaigrette Grilled Steak

This isn’t your balsamic-from-a-bottle vinaigrette. This is Brazilian vinagrete – diced tomatoes, onion, peppers, parsley, and vinegar. Spoon it over grilled steak and watch it disappear fast.

Highlight: Vinagrete adds freshness to an otherwise fire-dominant meal.

How to prep

Ingredients:

• 2 lb steak
• 1 cup vinagrete (tomato, onion, pepper, parsley, vinegar)

Instructions:

1. Grill steak 4–6 mins per side over high heat.
2. Rest 5 mins, top with fresh vinagrete.

10. Smoked Paprika Coulotte Steak

The coulotte (top sirloin cap) deserves more love. With a smoky paprika rub, it develops a deep red hue and a spicy crust. Slice it thin and serve it family-style.

Highlight: A cheaper alternative to picanha with tons of flavor.

How to prep

Ingredients:

• 2 lb coulotte steak
• 1 tsp smoked paprika
• Salt and pepper

Instructions:

1. Rub paprika, salt, and pepper on steak.
2. Grill 6–8 mins per side over medium-high heat.
3. Slice thin against the grain.

11. Bourbon-Glazed Grilled Rib Steak

Make your steak taste like it went to finishing school by brushing it with a bourbon glaze. Notes of caramel, vanilla, and oak pair beautifully with grilled beef.

Highlight: Bourbon and beef were separated at birth.

How to prep

Ingredients:

• 2 lb rib steak
• 3 tbsp bourbon
• 1 tbsp brown sugar

Instructions:

1. Mix bourbon and sugar, brush on steak.
2. Grill 5–7 mins per side, brushing glaze.
3. Rest 10 mins, slice, serve.

12. Mustard-Crusted Hanger Steak

Hanger steak – the butcher’s steak – has big personality. Coat it in coarse mustard, garlic, and pepper, and grill it hot for a bold, tangy finish.

Highlight: A great recipe when you want flavor that punches through the smoke.

How to prep

Ingredients:

• 1.5 lb hanger steak
• 2 tbsp coarse mustard
• Salt and pepper

Instructions:

1. Coat steak with mustard, season.
2. Grill 3–4 mins per side.
3. Slice thin against the grain.

13. Chili-Lime Tri-Tip Churrasco

Tri-tip deserves a passport because it travels well between cultures. In this churrasco spin, use chili, lime, cumin, and oregano. Grill it low and slow, then sear it for color.

Highlight: Tri-tip is a fall favorite because it feeds a crowd without emptying wallets.

How to prep

Ingredients:

• 2 lb tri-tip
• Juice of 2 limes
• 1 tsp chili powder
• ½ tsp oregano

Instructions:

1. Marinate 30 mins in lime, chili, oregano.
2. Grill 20 mins indirect heat, sear 2–3 mins per side.
3. Slice thin against the grain.

14. Pineapple-Infused Grilled Chuck Steak

Chuck steak isn’t exactly glamorous, but marinate it in pineapple juice, soy, and ginger, and suddenly it becomes tender, tangy, and tropical. The enzymes in pineapple do the work while you enjoy your afternoon.

Highlight: A budget-friendly churrasco steak that tastes premium.

How to prep

Ingredients:

• 2 lb chuck steak
• ½ cup pineapple juice
• 1 tbsp soy sauce
• 1 tsp ginger

Instructions:

1. Marinate 1 hour.
2. Grill 5–7 mins per side.
3. Slice thin for tacos or plates.

15. Black Garlic Churrasco Flat Iron Steak

Black garlic has the sweetness of balsamic and the depth of roasted garlic. Rub it onto flat iron steak, and you get a flavor bomb with almost no effort.

Highlight: Black garlic makes you look fancier than your grocery budget suggests.

How to prep

Ingredients:

• 1.5 lb flat iron steak
• 2 tbsp black garlic paste
• 1 tbsp olive oil

Instructions:

1. Rub black garlic and oil on steak.
2. Grill 4–5 mins per side over medium-high.
3. Slice thin, drizzle pan juices.

How to Choose the Right Cut for Churrasco

Choosing the right cut matters almost as much as the seasoning. Some steaks shine with quick grilling. Some need a marinade to soften up. Some simply need salt and fire.

Top choices for churrasco steak:

• Picanha – Rich, tender, iconic
• Skirt steak – Big flavor, fast cooking
• Flank steak – Lean but rewarding
• Ribeye – Because ribeye
• Tri-tip – Perfect for crowds
• Sirloin cap – Underrated and flavorful

Pro tip: If it has a fat cap, don’t trim it. That’s free flavor.

Essential Churrasco Tools (Minimal but Mighty)

You don’t need a spaceship of gadgets. You just need essentials that work.

• Sharp knife – You’re slicing steak, not battling it
• Skewers – Traditional and fun
• Instant-read thermometer – Because “I think it’s done” is not a plan
• Charcoal grill – Gas grills are fine, but charcoal grills are soul food

Keep it simple. Keep it hot. Keep it moving.

Fall-Friendly Sides to Serve with Churrasco

Steak loves company. Especially sides that bring color, crunch, or carbs.

• Grilled corn with lime butter
• Farofa (the Brazilian must-have)
• Roasted sweet potatoes
• Garlic rice
• Black bean salad
• Warm rolls for sopping up juices

Highlight: Balance the richness of churrasco steak with acidity, texture, or sweetness.

FAQ Section for Churrasco Steak Recipes

Q1: What is churrasco steak?

A: Churrasco steak is a Brazilian-style grilled beef, usually cooked over high heat or wood/charcoal fire. It emphasizes bold flavors, simple seasonings, and smoky aroma. Cuts like picanha, skirt, flank, and ribeye are traditional.

Q2: Do I need a special grill for churrasco steak?

A: Not necessarily. A charcoal, gas, or pellet grill works. Key is indirect heat, high surface temperature, and optional wood chunks for smoke.

Q3: Can I make churrasco steak indoors?

A: Yes, with a cast-iron skillet or broiler, but outdoor grilling enhances smoky flavor and char.

Q4: What cuts of beef are best for churrasco?

A: Picanha, skirt, flank, ribeye, tri-tip, sirloin cap, and flat iron are top choices. Fat cap or marbling helps with juiciness and flavor.

Q5: How do I keep churrasco steak tender?

A: Use marinades, rubs, or dry brine, cook over moderate heat, and let it rest 10–15 minutes before slicing.

Bring the Heat, Keep the Fun

Fall rewards people who cook with fire. These 15 churrasco steak recipes bring bold flavor, big energy, and a lot of opportunity to impress guests – or just yourself.

If you want a season filled with smoke, sizzle, and serious steak, this list is your new playbook. Go Brazilian, go bold, and prepare for applause – because churrasco doesn’t whisper. It shows up with maracas.

Featured image credit: @chefmq