Brazilian Steaks with Habanero Chimichurri has me wishing for a trip to Brazil! This is a New York Strip roast that I trimmed and cut into three individual steaks. While this may seem untraditional, this is actually a Brazilian technique that I’ve been wanting to try called Bife De Tira. I topped it all with a Habanero Chimichurri, so believe me when I say this recipe is fire.
Although the traditional way of making Brazilian steaks involves picanha meat, this recipe uses a New York roast, a delicious cut of meat that you probably won’t find at local grocery stores. New York Strip is one of the best cuts of meat for this recipe because it’s not super expensive and doesn’t have the super thick fat cap that picanha has.
Table of Contents
Why You’ll Love This Recipe
Transport yourself to a Brazilian steakhouse with this Brazilian steak recipe. This juicy cut of beef is seared over an open flame, allowing the direct heat to create a golden brown crust on the meat. Served with a spicy chimichurri, this simple recipe produces a delicious steak bursting with natural flavors for that melt-in-your-mouth experience. It’s a great weeknight dinner but also perfect for special occasions, these Brazilian Steaks are the best way to impress your guests.
Brazilian Steaks Ingredients
STEAKS:
- Whole NY Strip Roast, ideally 12″ in length – It might be tough to find, so I’d recommend asking your local butcher for this delicious cut of beef.
- Coarse Salt
- Canola Oil – This is rubbed all over the steaks and helps the crust become super crispy.
HABANERO CHIMICHURRI:
- Parsley – adds an earthy flavor to the chimichurri.
- Green Onions
- Red Wine Vinegar – adds tanginess to balance the heat.
- Garlic Cloves
- Habanero Sauce – adds a kick of heat.
- Olive Oil to desired consistency
- Salt to taste
Get stoked for life
This sauce is FYR!
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
HOW TO MAKE BRAZILIAN STEAKS WITH HABANERO CHIMICHURRI
I spend lots of time messing around with different flavor combinations and cooking techniques. It’s not often I find a new style of protein to cook, so I’m always excited when I do discover something new. I’d guess we’re all pretty familiar with a New York Strip steak, but I had never seen a roast cut like this before. Naturally, I wanted to give it a try.
So, what did I do differently for these Brazilian Steaks? Start by thinking of your classic NY Strip Steak. One end of the Steak is slightly higher than the rest of the Steak, while the opposite end is shorter with a small fat cap. The butchers take the roast and make vertical cuts across the chunk of meat to create these steaks.
For more New York Strip Steak recipes, check out New York Strips with Bourbon Mushrooms, New York Strip Roast, and New York Strips with Veggie Packets.
CUTTING THE STEAKS
To start, I cut the high end and the low end of the steaks off. Next, I trimmed the other two sides to make an even-looking block of meat. Then, where the butchers would typically make multiple vertical cuts (creating a plethora of smaller steaks), I made two large, perpendicular cuts. This created three long strips of steak.
From here, I oiled up the steaks and then seasoned them with salt. We are going for Brazilian Steaks, after all.
MAKING THE HABANERA CHIMICHURRI
After seasoning the steaks, let’s get to work on the Habanero Chimichurri. It’s worth noting that I like to prepare this Habanero Chimichurri pretty early in the recipe cooking process. This is because it allows the flavors to sit and fuze together while everything else is cooking, making for the best chimichurri.
If you like to get ahead of the game, you can also make the chimichurri a day early and let it sit all day to marinate together. Alternatively, if the timing just isn’t working for you, you can definitely make the Habanero Chimichurri right before serving the dish. It will still be great. Really, the takeaway message here is that whatever you do, make this chimichurri. It’s sharp and spicy and even a bit tangy. Top it on that savory Brazilian Steak, and you’ll have a happy belly.
Don’t like spicy? Try these other versions of chimichurri: Grilled Skirt Steak with Chimichurri, Wagyu Secreto Steak with Roasted Chimichurri, and Chimichurri and Cheese Stuffed Picanha.
GRILL THE STEAKS
You might be wondering if these steaks will still be tender since I sliced them differently. The answer: yes!
While we cook these three long steaks over the fire, consider the way we’ll slice into them at the end. We will actually be slicing them against the grain and creating bite-sized pieces. You know what else is great about these Brazilian Steaks? Due to this slicing technique, each bite-sized sliver of Steak will have a thick layer of fat. Which is awesome because you’ll get some of that buttery, flavorful fat with each bite of Steak.
SERVing Brazilian Steaks
Cook these Brazilian Steaks until they hit an internal temperature of 120F. Then, remove them from the grill and place steaks on a cutting board to reabsorb the juices of the meat.
After the meat rests, slice into the Brazilian Steaks and then top with our Habanero Chimichurri. Then grab the nearest fork, or just use your hands to get some steak and chow down.
Best enjoyed with friends and family. Cheers!
Recipe Tips
- Use a meat thermometer to check the internal temperature of the steaks.
- Let your steaks come to room temperature before grilling so they cook evenly.
- Swap the red wine vinegar for lime juice in the chimichurri for a zesty twist.
How to Store Leftovers & Reheat
Store leftover steaks in an airtight container in the fridge for 3-4 days. You can also freeze the steaks for up to 3 months without the chimichurri.
To reheat:
- Place thick slices of steak in a large skillet over medium high heat.
- Heat up for a few minutes each side until warm.
- Serve with leftover chimichurri and your favorite sides.
What to serve with Brazilian Steaks
This recipe is super versatile, so you can pair it with almost anything, and it will be a hit. If you want to keep things low carb, spring for some roasted fresh vegetables or a salad. If you want to bulk things up, you could also consider roasting some potatoes or cooking some rice to pair on the side. Or, if you want to amp up the protein, try a surf and turf option, add some shrimp, and make Chimichurri Steak & Shrimp.
More Steak Recipes
Brazilian Steaks Recipe FAQs
A “New York Roast” typically refers to a specific cut of beef known as the “New York Strip Roast” or “New York Roast.” This beef cut is taken from the beef short loin, specifically from the muscle called the longissimus dorsi. It is the same muscle that provides the New York Strip Steak, a popular and flavorful steak known for its tenderness.
Nope! You can cook them in a cast iron pan on a charcoal grill, gas grill, or on the stovetop.
Absolutely! Reduce the amount of habanero sauce to lower the heat.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Brazilian Steaks with Habanero Chimichurri
Ingredients
Steaks:
- 1 Whole NY Strip Roast ideally 12” in length
- 3 tbsp Coarse Sea Salt
- 1.5 tbsp Canola Oil
Habanero Chimichurri:
- ½ cup Parsley chopped
- ¼ cup Green Onions chopped
- ¼ cup Red Wine Vinegar
- 4-6 Garlic Cloves minced
- 1.5 tbsp Habanero Sauce
- Olive Oil to desired consistency
- Salt to taste
Instructions
- Begin by taking your whole NY Strip roast, and square off both ends (like you were cutting NY Strip steaks) so that they are flat on both ends.
- Next, trim both sides so that the NY Strip roast no longer has rounded sides but is one uniformly rectangular shape.
- Next (against all your traditional American steak eating habits), slice the roast lengthwise into 3-4 segments. The steaks should look like long rectangles with a fat cap side (similar to picanha). Watch the video below if you need better visual instructions.
- Once you have your steaks, lather them with oil and season them thoroughly with salt.
- Place them on a tray and set in the fridge for 40 minutes. About 15 minutes before cooking, pull the steaks out to come to room temperature.
- In a mason jar or bowl, mix together all the ingredients for the Habanero Chimichurri. Once done, set aside until ready to use.
- Preheat a medium high heat fire (around 375F) for direct grilling.
- When your steaks are at room temperature, place them onto the grill to cook for about 7-8 minutes per side or until they are 120F internal.
- Once the steaks reach temperature, pull them off and let them rest for 8 minutes.
- Slice the steaks up, top with the Habanero Chimichurri and enjoy!
Hello!
Just wanted to let you know that my wife and I tried this recipe the other night. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!
Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.
Have a great day!
Awesome! So glad you enjoyed it. Cheers!