Churrasco Gaúcho
Sign in to rate this recipe.
The Tale of Churrasco Gaúcho
Story updated
Churrasco gaúcho comes from the cattle-herding gaucho culture of Rio Grande do Sul, on Brazil's southern pampas, where beef was traditionally skewered and grilled over open fire during long cattle drives. That tradition later evolved into the formal rodízio steakhouse style now found around the world.
Ingredients
Scale:· 6 servings
- 2 lbs picanha (sirloin cap), cut into thick strips with fat cap on
- 3 lbs mixed beef short ribs and sausages (linguiça)
- Coarse rock salt, to taste
- Vinaigrette sauce (molho à campanha): 1 tomato diced, 1/2 onion diced, 1/2 bell pepper diced
- 2 tablespoons vinegar
- 2 tablespoons olive oil
Instructions
- 1Curve the picanha strips into a "C" shape and skewer them fat-side out.
- 2Season generously with coarse rock salt just before grilling.
- 3Prepare a hot charcoal fire and grill the picanha fat-side down first to render the fat, about 15 minutes.
- 4Turn and grill the meat side until desired doneness, about 10-15 more minutes.
- 5Grill the ribs and sausages alongside, turning occasionally, until cooked through.
- 6For the vinaigrette, combine tomato, onion, bell pepper, vinegar, and olive oil in a bowl.
- 7Slice the picanha against the grain and serve with the vinaigrette, rice, and farofa.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.