Ingredients:

  • 1.5 lbs (680g) Top Sirloin Steak (Picanha cut recommended), 1.5-2 inches thick
  • 2 tablespoons (30ml) Olive Oil (extra virgin)
  • 2 tablespoons Coarse Sea Salt or Kosher Salt (Maldon)

Instructions:

  1. Pat the steak dry with paper towels. This helps with browning.
  2. Rub olive oil all over the steak. Then, generously coat all sides of the steak with coarse salt. Don't be shy!
  3. Preheat grill to high heat (about 450-500°F / 232-260°C). Ensure the grill grates are clean and oiled. OR Heat a large cast iron skillet over high heat until it's smoking hot.
  4. Place the steak on the hottest part of the grill. Cook for 3-5 minutes per side for medium-rare, adjusting time based on thickness. OR Sear the steak for 3-4 minutes per side for a nice crust. Then, reduce the heat to medium and continue cooking to your desired doneness, about another 2-5 minutes per side.
  5. Use a meat thermometer to check the internal temperature: Rare: 125°F (52°C), Medium-Rare: 135°F (57°C), Medium: 145°F (63°C), Medium-Well: 155°F (68°C), Well-Done: 165°F (74°C)
  6. Remove the steak from the grill or skillet and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes.
  7. Slice the churrasco steak against the grain. Serve immediately.