How to Cook Brazilian Steak
Barbecued Brazilian steak, referred to as churrasco, dates back hundreds of years to cowboys who cooked the recipe on the ranch. Originally the recipe involved a very large piece of meat, placed on a skewer and then placed into the ground, close to a fire but not in it. Today’s cooking methods expedites the original long cooking process of the Brazilian steak.
What you will need:
- 2 pound Flank steak
- ½ Cup red wine vinegar
- 4 Cloves mashed garlic
- ¼ Cup Olive oil
- Onions
- Salt
- Aluminum foil
- Chimichurri purchased marinade if desired
- Use a large plastic bag to place the steak in and marinate it overnight in the refrigerator. Buy a bottle of Chimichurri marinade from the supermarket. Alternatively, make your own marinade using a combination of olive oil, mashed garlic, red wine vinegar and salt to taste. Rub the marinade into the steak and place it in the plastic bag.
- Make a hot fire on the grill. While the fire heats up and you wait to cook Brazilian steak, you may prepare the onions by heating them lightly over the grill.
- Take the marinated steak from the plastic bag and place it over the fire. Cook the steak to medium-rare by cooking it for two minutes on each side or increase the cooking time for each side by two minutes to cook it to a medium or to a well-done consistency.
- Allow the steak to rest after you have cooked it to the desired tenderness. Let it sit under a tent of aluminum foil to allow the juices to redistribute in the meat.
- Slice the steak by cutting it against the grain in thin pieces. Place the grilled onions on the slices and serve as desired.