Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.
Note: this recipe requires advance preparation.
Ingredients
- 1/2 cup vinegar
- 1/2 cup lime juice
- 1/2 cup red wine
- 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp sugar
- 1 tbsp chopped fresh oregano or 1 teaspoon dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- freshly ground black pepper
- 1 two-pound T-bone steak, 1 inch thick
Servings: steak
Instructions
- Place all the ingredients for the basting sauce in a blender or food processor and puree. Transfer to a nonreactive bowl and allow to sit for a couple hours to blend the flavors. Marinate the steak in the mixture for 1 to 2 hours.
- To prepare the beef, drain the meat and reserve the marinade in a pan. Bring the marinade to a boil, reduce the heat and simmer 20 minutes.
- Grill the beef over a medium-hot fire, basting frequently with the marinade, and turning often, for about 10 to 12 minutes for medium rare (150 degrees F. internal temperature).
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Rick Browne
Latest posts by Rick Browne (see all)
- Stilton-Stuffed Mushrooms - 10/06/2020
- Chocolate-Orange Shells - 08/20/2020
- Teriyaki Buffalo Rib-eyes - 07/11/2020
