Bring the bold flavors of a Brazilian steakhouse to your backyard with this easy Texas de Brazil churrasco marinade recipe. Made with fresh lime juice, garlic, cumin, soy sauce, and a touch of honey, this savory marinade gives any cut of steak incredible flavor while helping it stay tender and juicy on the grill.
You don’t need a Brazilian steakhouse or a restaurant-size rotisserie to make delicious churrasco at home. A hot grill, a flavorful cut of beef, and the right marinade are all you need.
This recipe is inspired by the churrasco steak marinade published by Texas de Brazil. It is especially good with skirt steak, but you can also use it with flank steak, flap steak, sirloin, or steak skewers. Texas de Brazil’s published recipe combines olive oil, lime juice, soy sauce, garlic, cumin, sweetener, salt, and pepper.
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What Is Churrasco?
Churrasco is the Portuguese word commonly used for barbecue. In Brazilian cooking, it generally refers to meat cooked over an open flame, often on long metal skewers.
The meat is traditionally seasoned simply so the natural beef flavor remains the star. However, a churrasco marinade can be especially helpful when cooking skirt or flank steak on a standard backyard grill.
The lime juice and salt season the meat, while the olive oil helps it brown beautifully. Garlic, cumin, and soy sauce create the rich, savory flavor you expect from a Brazilian steakhouse.
Why You’ll Love This Churrasco Marinade
- Bold Brazilian steakhouse-inspired flavor
- Made with simple pantry ingredients
- Ready in about five minutes
- Helps tenderize skirt and flank steak
- Works for whole steaks or churrasco skewers
- Perfect for grilling, entertaining, and summer cookouts
Ingredients for Texas de Brazil Churrasco Marinade
Extra-virgin olive oil
Olive oil carries the seasonings across the surface of the steak and helps prevent it from drying out over the high heat of the grill.
Fresh lime juice
Fresh lime juice gives the marinade its bright, tangy flavor. It also helps tenderize tougher cuts such as skirt and flank steak. Freshly squeezed juice will give you better flavor than bottled lime juice.
Soy sauce
Soy sauce adds saltiness, savory depth, and a subtle umami flavor. You can use reduced-sodium soy sauce if you prefer more control over the salt.
Fresh garlic
Freshly minced garlic gives the beef a much stronger flavor than garlic powder. Four to five large cloves should give you approximately one tablespoon.
Ground cumin
Cumin adds a warm, smoky earthiness that works beautifully with grilled beef and fresh lime.
Honey or brown sugar
A small amount of honey or brown sugar balances the acidity of the lime juice and encourages caramelization on the grill.
Kosher salt and black pepper
Kosher salt seasons the meat throughout, while freshly ground black pepper gives the marinade a little extra bite.
Steak
Inner skirt steak is an excellent choice because it is flavorful, thin, and cooks quickly over high heat. Flank steak, sirloin flap steak, and flat iron steak are also good options.
How to Make Texas de Brazil Churrasco Marinade
1. Mix the marinade
Add the olive oil, fresh lime juice, soy sauce, garlic, cumin, honey, salt, and black pepper to a bowl. Whisk until the honey dissolves and the ingredients are thoroughly combined.
2. Marinate the steak
Place the skirt steak in a large resealable bag or shallow nonreactive dish. Pour the marinade over the steak and turn it several times to coat every surface.
Marinate the steak for 30 minutes to one hour. Because this recipe contains a generous amount of lime juice, avoid leaving the meat in the marinade overnight. Too much time in an acidic marinade can make the surface of the steak soft or mushy.
3. Preheat the grill
Preheat an outdoor grill to high heat, approximately 450–500°F. Clean and lightly oil the grill grates to help prevent sticking.
4. Grill the churrasco steak
Remove the steak from the marinade and allow the excess to drip off. Discard the used marinade.
Place the steak on the hot grill and cook for approximately three to four minutes per side, depending on its thickness and your preferred doneness.
For medium-rare steak, remove it when the internal temperature reaches approximately 130–135°F. The temperature will continue to rise slightly while the meat rests.
5. Rest and slice
Transfer the grilled steak to a cutting board and let it rest for five to ten minutes. Look closely at the direction of the meat fibers, then cut the steak into thin slices against the grain.
Slicing against the grain shortens the long muscle fibers and gives you a noticeably more tender bite.
How to Make Churrasco Steak Skewers
To make churrasco skewers, cut the skirt steak into strips against the grain before marinating. Thread the strips onto sturdy metal skewers, gently folding longer pieces into loose curves.
Grill the skewers over high heat for approximately two to three minutes per side. Since the strips are thin, they will cook quickly.
If you are using bamboo skewers, soak them in water for at least 30 minutes before grilling.
Tips for the Best Churrasco Steak
- Use fresh lime juice. It gives the marinade a brighter, cleaner flavor.
- Do not over-marinate. Thirty minutes to one hour is enough for thin skirt steak.
- Preheat the grill thoroughly. Churrasco is best when cooked quickly over intense heat.
- Remove excess marinade. Too much liquid can prevent the steak from developing a good sear.
- Use an instant-read thermometer. Thin steaks can go from medium-rare to well-done very quickly.
- Rest the steak before cutting. This helps keep the flavorful juices inside the meat.
- Slice against the grain. This is one of the most important steps for tender skirt or flank steak.
What Cut of Beef Is Best for Churrasco?
Skirt steak is my first choice for this Texas de Brazil churrasco marinade. It has a deep beefy flavor and enough texture to stand up to the lime, garlic, and cumin.
You can also use:
- Flank steak
- Sirloin flap steak
- Flat iron steak
- Hanger steak
- Top sirloin
- Beef tenderloin
- Steak tips
Thicker cuts may need more cooking time and can be marinated for up to three hours.
Can I Use This Marinade for Chicken or Pork?
Yes. This Brazilian-style marinade is also delicious with boneless chicken thighs, chicken breasts, pork tenderloin, and pork chops.
Marinate chicken or pork in the refrigerator for two to four hours. Always cook chicken to an internal temperature of 165°F and whole cuts of pork to at least 145°F, followed by a short resting period.
What to Serve With Churrasco Steak
Turn your churrasco steak into a complete Brazilian steakhouse-inspired dinner by serving it with:
A spoonful of garlic herb butter melted over the sliced steak is also delicious.
PrintTexas de Brazil Churrasco Marinade
This Texas de Brazil-inspired churrasco marinade combines fresh lime juice, garlic, cumin, soy sauce, olive oil, and honey to make tender, flavorful grilled steak. Thread the marinated skirt steak onto metal skewers and grill it over high heat for an easy Brazilian steakhouse-style dinner at home.
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Brazillian Inspired
Ingredients
For the churrasco marinade
- ¼ cup extra-virgin olive oil
- ⅓ cup freshly squeezed lime juice
- 2 tablespoons soy sauce
- 1 tablespoon freshly minced garlic
- 2 teaspoons ground cumin
- 2 tablespoons honey or packed brown sugar
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
For the steak
- 2 pounds inner skirt steak or flank steak
- Chopped fresh parsley or cilantro, for garnish
- Chimichurri sauce or garlic herb butter, for serving, optional
Instructions
- Add the olive oil, lime juice, soy sauce, minced garlic, cumin, honey, kosher salt, and black pepper to a medium bowl. Whisk until the honey dissolves and the marinade is thoroughly combined.
- Cut the skirt steak into wide strips against the grain if you plan to cook it on skewers. Leave the steak whole if you prefer to grill it directly on the grates.
- Place the steak in a large zip-top bag or shallow nonreactive dish. Pour the marinade over the meat and turn it several times to coat every surface.
- Seal the bag and refrigerate the steak for 30 minutes to one hour. Avoid marinating skirt steak overnight because the acidic lime juice can make its surface mushy.
- Remove the steak from the refrigerator approximately 20 minutes before grilling. If using skewers, fold each marinated steak strip into loose S-shaped curves and thread it securely onto long metal skewers.
- Preheat an outdoor grill to high heat, approximately 450–500°F. Clean and lightly oil the grill grates.
- Remove the steak from the marinade and let the excess drip away. Discard any marinade that has come in contact with raw meat.
- Place the churrasco skewers on the hot grill. Cook for approximately 2–3 minutes per side, turning as needed, until the exterior is browned and lightly charred.
- For medium-rare steak, remove the skewers when the thickest section of meat reaches 130–135°F. Cook to your preferred level of doneness.
- Transfer the skewers to a clean platter and let the steak rest for 5 minutes.
- Sprinkle with chopped parsley or cilantro. Serve directly from the skewers or remove the steak and slice it thinly against the grain. Serve with chimichurri or garlic herb butter, if desired.
Notes
- Inner skirt steak is ideal because it is flavorful, relatively thin, and cooks quickly. Flank steak, flap steak, flat iron steak, or sirloin can also be used.
- Always marinate raw meat in the refrigerator.
- Do not marinate skirt steak for longer than one hour. Thicker cuts can marinate for up to three hours.
- Metal skewers work best because they do not need to be soaked and hold up well over high heat.
- Cooking times will vary according to the thickness of the steak and the temperature of your grill.
- To cook the steak without skewers, grill the whole skirt steak for approximately 3–4 minutes per side. Rest it for 5–10 minutes before slicing against the grain.
- To cook indoors, use a hot cast-iron skillet or grill pan and work in batches to avoid crowding.
- For a gluten-free marinade, replace the soy sauce with certified gluten-free tamari.
Make It Your Own
Add smoked paprika
Add one teaspoon of smoked paprika for deeper grilled flavor and rich color.
Make it spicy
Whisk in crushed red pepper flakes, cayenne pepper, or a small amount of finely minced jalapeño.
Add fresh herbs
Fresh cilantro, parsley, or oregano can be added for a brighter herb flavor.
Make it gluten-free
Replace the soy sauce with gluten-free tamari or coconut aminos.
Add orange juice
Replace a few tablespoons of the lime juice with fresh orange juice for a slightly sweeter citrus marinade.
How to Store Churrasco Marinade
The unused marinade can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Whisk it again before pouring it over the meat.
Never reuse marinade that has touched raw beef unless it is boiled thoroughly first. For the safest and freshest results, discard used marinade.
Cooked churrasco steak can be refrigerated in an airtight container for up to four days. Reheat it gently in a skillet so it does not become tough.
Frequently Asked Questions
How long should you marinate churrasco steak?
Marinate thin skirt steak for 30 minutes to one hour. Flank steak and thicker cuts can marinate for up to three hours.
Is churrasco the same as skirt steak?
Not exactly. Churrasco refers to a style of barbecue, while skirt steak is a particular cut of beef. Several different cuts of meat can be prepared churrasco-style.
Can I cook churrasco without a grill?
Yes. Heat a cast-iron grill pan or heavy skillet over medium-high to high heat. Add the steak and cook for approximately three to four minutes per side.
Why is my skirt steak tough?
Skirt steak can become tough when it is overcooked or sliced with the grain. Cook it quickly over high heat, let it rest, and cut it into thin slices against the grain.
Can I marinate the steak overnight?
I don’t recommend marinating skirt steak overnight in this recipe. The lime juice is highly acidic and can negatively affect the meat’s texture when left too long.
Final Thoughts
This Texas de Brazil churrasco marinade is an easy way to recreate those bold Brazilian steakhouse flavors at home. The combination of fresh lime juice, garlic, cumin, soy sauce, and honey gives skirt steak the perfect balance of savory, tangy, smoky, and slightly sweet flavor.
Grill the steak hot and fast, give it time to rest, and remember to slice it thinly against the grain. Serve it with chimichurri, rice, vegetables, or creamy potatoes for an impressive dinner that is surprisingly simple to prepare.
