Dive into the rich and flavorful world of Brazilian barbecue with this tantalizing recipe. Known as Churrasco, this traditional grilling technique elevates succulent cuts of meat to new heights. Picture tender Picanha steaks, juicy Pork Toscana Sausages, and a vibrant Chimichurri sauce that adds a zesty kick to every bite. Get ready to ignite your taste buds as we explore the art of Brazilian BBQ, a true feast for the senses.
Brazilian BBQ recipe
Dive into the rich and flavorful world of Brazilian barbecue with this tantalizing recipe. Known as Churrasco, this traditional grilling technique elevates succulent cuts of meat to new heights.
11 Aug 2023
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Alder Grills11 Aug 2023
Prep Time
15 minutes
Cook Time
25 minutes
Servings
4 - 6
INGREDIENTS
- 1.2 kg Picanha with fat cap scored
- 1 kg Pork Toscana Sausages
- Aldergrills Basic Bish Seasoning
DIRECTIONS
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Trim the fat cap to your desired thickness. Make sure to keep a healthy chunk of it on as it adds moisture and flavour to the beef.
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Using a sharp knife, make light criss crossing slits in the top of the fat cap. Don’t go too deep.
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Slice the top sirloin cap steaks into 2-3 finger width thick steaks.
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Bend the steak into a “c” shaped figure and slide them on the metal skewer through the middle.
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Generously season the Picanha steaks with salt and pepper on all sides and let them sit at room temperature for 15-20 minutes.
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Lightly coat the Pork Toscana sausages with olive oil.
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Place the Picanha skewers on the preheated grill grates and sear them for 5-7 minutes per side until a crust forms.
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Move the steaks to a cooler part of the grill or reduce the temperature to 350°F (175°C). Continue cooking for 5-7 minutes per side until desired doneness (internal temperature of 130-135°F or 55-57°C for medium-rare).
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Place the sausages on the grill and cook for 12-15 minutes, turning occasionally, until browned and cooked through.
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Remove the steaks and sausages from the grill and let them rest for 10 minutes.
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Slice the Picanha steaks across the grain into slices.
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Serve the sliced Picanha steaks and Pork Toscana sausages together on a platter or individual plates.
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Drizzle chimichurri sauce over the steaks or serve it on the side as a dipping sauce.
Notes
Ingredients for Chimichurri
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup finely chopped parsley
- 3-4 cloves garlic, minced
- 1 red chili, deseeded and finely chopped
- 3/4 tsp dried oregano
- 1 tsp coarse salt
- Pepper, to taste (about 1/2 tsp)
Prepare the Chimichurri
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Start by finely chopping the parsley. You can use a knife or a food processor depending on your preference for texture.
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Mince the garlic cloves and set aside.
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In a medium-sized bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, and extra virgin olive oil.
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Add the crushed red pepper flakes to the mixture. This ingredient gives chimichurri its characteristic spicy kick. Adjust the amount according to your personal taste.
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Season the chimichurri sauce with salt and black pepper to taste, ensuring that all the flavours are well-balanced.
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Mix all the ingredients thoroughly until well combined. The sauce should have a consistent texture, neither too watery nor too thick.
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Allow the chimichurri to rest for at least 15-20 minutes to allow the flavours to meld together. You can refrigerate it for up to a week if you want to prepare it in advance.
Preheat Your Grill
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Top off or fill the firebox with charcoal. Light the charcoal. Install the cooking grates on top. Leave the dome open for about 10 minutes, then close.
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Open the bottom vent and top vent fully until the Firehawk Kamado Grill approaches 400-450°F (200-230°C) for direct grilling. Then begin closing the vents as needed to stabilise the grill at your target temperature.
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Be sure to ‘burp’ the grill every time you open the dome to prevent dangerous flashback. Opening the dome 2-3 inches and allowing heat to escape for about 5 seconds should prevent this.
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When the grill is hot enough, you’re ready to grill.
