Churrasco is a Portuguese and Spanish term for grilled beef that is prominent in the cuisines of Brazil, Uruguay, and Argentina. The term is used in other Spanish- and Portuguese-speaking countries for a variety of different meat products. The related Brazilian term churrascaria (or churrasquería) is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customers plate. This serving style is called espeto corrido or rodízio, and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná, Santa Catarina, and São Paulo.

Churrasco is made from skirt steak, which comes from the section of the cow known as the beef plate primal cut. It is a very tasty cut of beef, yet it is known to be a tougher cut, as it has a lot of connective tissue. The meat is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. It is often served with chimichurri sauce, which is made with macerated parsley, garlic, peppers, and olive oil sauce.

Churrasco is a very popular food in South America and is the traditional Brazilian way to barbecue. It is representative of celebrations, great times, and enjoyable experiences including Saturday and Sunday barbecues, music and dancing, sharing, acceptance, and hospitality among families, friends, and neighbors. Other meats that can be cooked via churrasco include beef ribs, lamb, sausage, and in Brazil, entire blocks of hard Brazilian cheese. These meats can be cooked using only Sal Grosso (in the traditional method) as the only seasoning, but if you’re looking for a different flavor experience and profile, chimichurri makes a very welcome addition.