Brazilian Style Barbecued Steak With A Garlicky Marinade And Dipping Sauce Recipes

BRAZILIAN-STYLED-STEAK WITH GARLIC DIPPING SAUCE

Steps:

• Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
• To cook the steaks, prepare a medium-hot grill.
• Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.
• Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.

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

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.

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

Steps:

• Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
• To cook the steaks, prepare a medium-hot grill.
• Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)
• Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.

GRILLED RIB EYE STEAKS WITH DIPPING SAUCE

Steps:

• Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
• Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.
• Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)

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.

BRAZILIAN-STYLE STEAKS WITH COUNTRY SAUCE

Steps:

• In a glass or ceramic bowl, combine the onion, green pepper, tomato, black pepper, 1 teaspoon of the parsley, the salt, vinegar and olive oil. Cover, and refrigerate for 12 hours. Add remaining parsley, and place in a serving bowl.
• Coat the steaks on all sides with softened butter. Sprinkle with kosher salt, as desired. Grill to taste. Serve with sauce.