Name: Brazilian Beef Churrasco
Prep time: 15 min
Cook time: 15 min
Total time: 510 min
Ingredients: 1 kg beef skirt (onglet, flank or bavette steak); 3 cloves garlic (crushed); 2 limes (juice only); 1½ tbsp red wine vinegar; 1½ tbsp worcestershire sauce; 1 small onion (grated); 2 tsp cumin seeds; 3 tsp Aleppo pepper or chilli flakes; 1½ tbsp olive oil (plus extra for drizzling); 1 small red onion (chopped); 1 handful coriander (leaves and stems); 125 g cherry tomatoes; ½ red pepper; 2 tsp tomato puree (concentrated); 50 ml extra virgin olive oil; 1½ tbsp red wine vinegar; 1 tsp smoked paprika; pinch sugar

Brazilian Beef Churrasco

No ratings yet

Churrasco is the national barbeque of Brazil, where whole meals are cooked on a rotisserie. 'Churrasco' is the spanish word for grill and in Brazil the meat is skewered and roasted on a rotisserie over coal.

This dish uses a cheaper cut of steak and we chose to serve with a smoky tomato pepper sauce. It will also work well with a chimichurri or the Creamy Aji Verde Sauce we served with the Peruvian Chicken Anticuchos skewers.

Prep Time 15

Cook Time 15

Marinade 8

Total Time 8 30

Servings: 4 portions

Course: Main Course

Cuisine: South American

Ingredients Equipment Method Video Notes

Ingredients

For the meat and marinade

1 kg beef skirt onglet, flank or bavette steak
3 cloves garlic crushed
2 limes juice only
1½ tbsp red wine vinegar
1½ tbsp worcestershire sauce
1 small onion grated
2 tsp cumin seeds
3 tsp Aleppo pepper or chilli flakes
1½ tbsp olive oil plus extra for drizzling

For the Smoky Tomato Pepper Saunce

1 small red onion chopped
1 handful coriander leaves and stems
125 g cherry tomatoes
½ red pepper
2 tsp tomato puree concentrated
50 ml extra virgin olive oil
1½ tbsp red wine vinegar
1 tsp smoked paprika
pinch sugar

Equipment

Grill Temperature

Surfaces

Method

Preparing your beef

Chop the steak into 4 to 6 even portions and season with salt on both sides. Place the steak in a shallow non-metallic dish.
In a bowl add all of the other marinade ingredients and mix well.
Pour the marinade over the steak pieces, and mix to cover the steak on both sides.
Cover and place in the fridge to marinate overnight.

Cooking your steak

Set up your Egg for a direct cook with your rotisserie at 200°C.
Thread the marinaded steak onto skewers and drizzle with some extra virgin olive oil.
Add your loaded skewers and cook at 200°C.
Cook until the steak has an internal temperature of at least 50°C. Leave to rest for a few minutes.

For the sauce

Take all of the sauce ingredients and place in a blender. Pulse until roughly chopped. Alternatively, you can chop by hand.
Pour into a bowl and season with salt and ground black pepper to taste.

Video

Notes

You could use the LetzQ Tandoor ring or other skewers in lieu of the rotisserie