Churrasco Gaúcho

Ingredients

• 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

1. 1Curve the picanha strips into a "C" shape and skewer them fat-side out.
2. 2Season generously with coarse rock salt just before grilling.
3. 3Prepare a hot charcoal fire and grill the picanha fat-side down first to render the fat, about 15 minutes.
4. 4Turn and grill the meat side until desired doneness, about 10-15 more minutes.
5. 5Grill the ribs and sausages alongside, turning occasionally, until cooked through.
6. 6For the vinaigrette, combine tomato, onion, bell pepper, vinegar, and olive oil in a bowl.
7. 7Slice the picanha against the grain and serve with the vinaigrette, rice, and farofa.

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