Barbecued Steak Brazilian-Style, with Garlicky Marinade and Dipping Sauce
3.0
(9)
(Churrasco de Sao Paulo a la Parilla con Chimichurri Rojo)
Churrascois a very primitive form of cooking meat. Thegauchos,or cowboys, of Brazil would kill and butcher the animals out on the pampas, build a big fire, and barbecue the meat on a spit of some sort, basting it with a vinegary liquid.
As cities developed, however, this recipe too became more civilized — I do ask you to prepare it the way they do in many Brazilian steak houses, withcebollas fritas(otherwise known as onion rings).
Ingredients
Makes 4 servings
Step 1
Pour 1/2 cup of thechimichurriinto a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of thechimichurrifor serving).
Step 2
Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
Step 3
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.)
Step 4
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 reservedchimichurrion the side.
Step 5
推荐葡萄酒:内比奥罗d阿尔巴或红葡萄酒Sauvignon from Mendoza, Argentina.
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Reviews (9)
Back to TopDespite the incorrect names and lack of geographical knowledge, I loved the spicy marinade. Will definitely make it again.
Anonymous
Portland, OR
9/30/2008
As an American who has experienced the bitter pain and embarrassment of fellow Americans not only butchering other countries history but exhibiting blatent ignorance of other cultures and their culinary past. Thanks to all of the previous readers comment's for setting the record straight. I wish for a world where I can boldly step into an American restaurant and peruse a menu confindently knowing the culinary correct terms are correct. (heavy sigh) Cheers!!
Anonymous
Columbus, Ohio
2/12/2007
For a churrasco in Sao Paulo, Rio, Minas, etc. the most common sauce accompaniment to steak is "vinagrete" which is not spicy -- made from tomato, onion, bell peppers and vinegar.
Anonymous
New York, NY
7/28/2006
This whole recipe is ludicrous to borderline offensive. While the pampas and gauchos do extend into Brazil, they are more associated with Argentina and Uruguay -- the 2 countries were chimichurri sauce is made. Chimichurri is not from Brazil. Thus I struggle to understand how steak marinated in a sauce from Argentina / Uruguay is Brazilian and why the recipe has supposedly Brazilian foods listed in Spanish (they speak Portuguese in Brazil). Brazil is a country the size of the U.S. with a population of almost 200 million people in neighboring Latin America -- it's a bit ridiculous to so blithely confuse the country with it's neighbors.
Anonymous
New York, NY
7/28/2006
gauchos and pampa are from argentina and nor from brazil, however van akens cuisine is always ,to say the least, interesting
florsalva
argentina
11/19/2004
First, as Mr. Van Aken states, the chimichurri sauce is not Brazilian (not even sure if it is from Argentina - I've been told it is from Uruguay). Second, it is not common to marinate steaks in our country. We do it sometimes, but it is not a tradition. Third, Brasil is a continental size country, and it is often a irresponsible simplification call any dish "Brazilian Style". Would anyone say that a NY style steak is the same as a Texas or Missouri style steak? In Rio de Janeiro, traditional "churrasco" is made only with kosher salt, over high-heat charcoal fire, rare to medium-rare. Just like the primitive "gauchos".
Geraldo Fonseca (email not functional)
Rio de Janeiro, Brasil
6/21/2004
After reading the reviews, I cut back slightly on the cayenne. Even so, this is really nasty. It's an unpleasant vinegary hot that no one liked. We threw away a lot of expensive beef.
Anonymous
1/14/2004
The red sauce is good, but much too hot to marinate the steak in. It was almost inedible for my American friends. Make this sauce and serve it on the side, along with the green Chimicurri and marinate your steak in something else such as a red wine based vinaigrette with basil/garlic/onions.
Margot
Miami, FL
11/30/2003
Used flank steak and marinated overnight. Very easy and delicious! Will definitely make again.
Mitch
Fairfax, VA
9/26/2003
