Anyone travel to Brazil for the World Cup? Or want to feel like you did?
The Brazilians are famous for their churrascarias, restaurants where patrons can sit for hours and be served all kinds of delectable, freshly cooked meats right off the skewers. The tradition started as fireside roasts for gauchos, the Brazilian counterpart of the American cowboy. If you’ve ever been to a fine Brazilian restaurant, you’ll know what we mean. And even if you haven’t, we can help you recreate the experience right in your backyard.
Cowboy or gaucho, World Cup traveler or backyard griller, everyone loves a good steak. And this rendition is bathed in a fragrant garlic butter.
Start with a skirt steak, which is an economical cut of beef. For it to remain tender, it’s important to slice it against the grain. Here’s how:
Once the steak is grilled, cut it in half.
Turn the cut side toward you and begin slicing the steak against the grain.
Grill your skirt steak to medium rare (135°F internal temperature as measured with a digital probe thermometer), slice it properly and you’ll fall in love with this affordable cut of beef.
This simple dish you'll find in many Brazilian restaurants has simple ingredients but packs a big punch of flavor.
- 1 ½ pound skirt steak
- Freshly ground salt and pepper
- Spray oil
- 5 medium clove of garlic, chopped
- 4 tablespoons unsalted butter
- 1 tablespoon minced flat leaf parsley
- Preheat the grill to medium high.
- Liberally salt and pepper the steak. Spray one side with oil and lay the oiled side down on the grill. Grill for 3-5 minutes. Spray the remaining side with oil and flip the steak. Continue grilling until the internal temperature reaches 135°F. You can also press on the steak. If it feels slightly mushy, it’s about medium rare.
- Meanwhile, melt the butter in a sauce pan over very low heat. Add the garlic and sauté until the garlic becomes fragrant and it’s just beginning to color. Remove from the heat immediately so the garlic doesn’t over cook.
- Slice steak against the grain and drizzle with garlic butter. Garnish with parsley.