Brazilian Churrasco Brazilian Barbecued Beef Recipes

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BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)



Brazilian Churrasco (Brazilian Barbecued Beef) image

I found this recipe online from Derrick Riches guide to barbecue and grilling. If you've had Brazilian barbecue beef before, you know how delicious it is. Almost any kind of meat can be used for this recipe. If you wish you can place the pieces on a rotisserie. Serve with Brazilian or white rice. This recipe is yummy and easy!

Provided by Iron Woman

Categories     Brazilian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs beef tenderloin
1 tablespoon sea salt
1 garlic clove, minced
1/2 cup hot water

Steps:

  • Preheat grill.
  • Cut tenderloin into about six pieces.
  • Reduce heat and place tenderloin pieces on the grill.
  • As the meat started to cook dissolve the salt in the water and add the garlic.
  • When the meat is browned on the outside baste.
  • Keep basting throughout until the meat is done.

BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE



Barbecued Steak Brazilian-Style, with Garlicky Marinade and Dipping Sauce image

Provided by Norman Van Aken

Categories     Beef     Garlic     Olive     Marinate     Backyard BBQ     Steak     Summer     Grill     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 6

1 recipe Chimichurri Rojo
Two 1-pound skirt steaks
Kosher salt and freshly ground black pepper to taste
1 recipe Cebollas Fritas
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley

Steps:

  • Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
  • Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
  • Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
  • Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
  • Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

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