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.
- 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
- 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).
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