Churrasco

Introduction:

Churrasco is a traditional Brazilian barbecue known for its flavorful and juicy grilled meats, typically beef, cooked over an open flame or on skewers. This dish is a centerpiece of Brazilian rodízio-style dining, where a variety of meats are served on long skewers. The key to churrasco lies in the simplicity of its preparation—seasoned with salt and grilled to perfection—allowing the natural flavors of the meat to shine through.

Ingredients:

• 1.5 kg beef picanha (top sirloin cap) or ribeye (bone-in or boneless)
• Coarse sea salt (to taste)
• Olive oil (for brushing)
• 1 tbsp black pepper (optional)
• Chimichurri sauce (for serving)
• Lemon wedges (optional)

Instructions:

1. Prepare the meat:
   • Trim excess fat from the beef, leaving a thin layer for flavor. If using picanha, slice the meat against the grain into thick steaks or leave it whole if grilling as a roast.
   • Season the meat generously with coarse sea salt. Optionally, you can add freshly cracked black pepper. Let the meat sit at room temperature for 20-30 minutes to absorb the seasoning.
2. Prepare the grill:
   • Preheat your grill to high heat (about 450-500°F / 230-260°C). If using charcoal, allow the coals to become white-hot before grilling. For traditional churrasco, you can use a rotisserie or long skewers over an open flame.
3. Grill the meat (direct heat):
   • Brush the meat lightly with olive oil to prevent sticking. Place the beef on the grill directly over the heat. For picanha, grill each side for 4-6 minutes for medium-rare, or longer if you prefer a different doneness.
   • If using a rotisserie or skewers, rotate the meat regularly for even cooking. For thicker cuts like ribeye, sear over direct heat, then move to indirect heat to finish cooking.
4. Rest the meat:
   • Once grilled to your desired doneness, remove the meat from the grill and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy bite.
5. Slice and serve:
   • Slice the meat thinly against the grain for the best texture. Serve immediately with chimichurri sauce on the side, and optionally, lemon wedges for an added burst of citrus.

Health Notes:

• Churrasco is rich in protein and iron, but it can be high in fat, especially if prepared with fattier cuts like picanha or ribeye. To balance the meal, serve with grilled vegetables or a fresh salad. Those watching their sodium intake should be mindful of the amount of salt used.

Serving Suggestions:

• Churrasco is traditionally served with chimichurri sauce, a flavorful combination of parsley, garlic, olive oil, and vinegar. Pair it with grilled vegetables, black beans, or farofa (toasted cassava flour). For a complete Brazilian feast, serve with rice and beans and a side of fried plantains.

Tips:

• Meat selection: Picanha is the most authentic cut for churrasco, but you can also use ribeye, skirt steak, or flank steak for great results.
• Salt technique: Brazilians traditionally coat the meat with coarse sea salt before grilling. Some cooks prefer to rinse off the salt just before grilling, while others leave it on for a more intense flavor.
• Grill temperature: Ensure your grill is very hot before placing the meat. A high heat sear locks in juices and gives the beef a smoky, charred crust.
• Resting is key: Let the meat rest after grilling to allow the juices to redistribute and ensure the meat stays tender and flavorful.