Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisines of Argentina, Brazil, Chile, Nicaragua, Uruguay, and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse.

A Churrascaria is a restaurant serving grilled meat, many offering as much as you can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client's plate. This serving style is called espeto corrido or rodízio, and it's quite popular in southern Brazil.

In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950's, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic, peppers, and olive oil sauce. Although seldom accredited to Brazilians and Argentinians, these two nations's most popular cuts of grilled meats are not churrasco but Picanha and Entrana respectively.