Ingredients:

  • 2 lbs beef sirloin or flank steak, cut into 1-inch cubes (or chicken, pork, or sausages as alternatives)
  • 1/4 cup olive oil
  • 1 tablespoon fresh garlic, minced
  • 2 tablespoons fresh lime juice (for a zesty kick)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin (optional for an extra depth of flavor)
  • Wooden skewers (soaked in water for 30 minutes to prevent burning)

For the Chimichurri Sauce:

  • 1/2 cup fresh parsley, chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1 small red onion, finely diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust for spice)
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Marinade:
    In a bowl, combine olive oil, minced garlic, lime juice, soy sauce, brown sugar, parsley, paprika, black pepper, and cumin. Stir well to mix all ingredients.
  2. Marinate the Meat:
    Cut your beef (or chicken, pork, or sausages) into cubes and place them in the bowl with the marinade. Toss the meat to ensure it’s well coated. Cover and refrigerate for at least 1-2 hours (or overnight for more flavor).
  3. Prepare the Chimichurri Sauce:
    While the meat marinates, prepare the chimichurri sauce by combining parsley, red wine vinegar, olive oil, garlic, red onion, oregano, red pepper flakes, and salt and pepper in a bowl. Stir to combine and set aside.
  4. Skewer the Meat:
    Thread the marinated meat onto the soaked wooden skewers. Make sure the pieces are spaced out evenly.
  5. Grill the Skewers:
    Preheat your grill to medium-high heat. Place the skewers on the grill and cook, turning occasionally, for about 6-8 minutes for medium-rare, or longer if you prefer your meat more well-done.
  6. Serve:
    Once the meat is grilled to your liking, remove it from the skewers and place it on a serving platter. Drizzle with the homemade chimichurri sauce and serve with a side of grilled vegetables or a fresh salad.

Why This Recipe Works:

The Brazilian Churrasco recipe is perfect for July BBQs because it’s full of bold, fresh flavors and can be enjoyed with friends and family outdoors. The grilling technique (similar to skewering) allows the meat to be cooked quickly while absorbing the smoky, flavorful aromas from the open flame. The Chimichurri sauce adds a vibrant, tangy finish, which complements the richness of the grilled meat and brings a refreshing element to the dish. Whether you’re serving beef, chicken, or pork, this method allows for a fun and interactive meal where everyone can enjoy their favorite cuts of meat.

Enjoy this Brazilian BBQ technique during the summer heat, and delight your guests with a dish that celebrates the flavors of outdoor cooking!