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Showing posts with label churrascaria. Show all posts
Showing posts with label churrascaria. Show all posts

Father's Day Grilling Recipes with a Brazilian twist


Father's Day is a celebration honoring fathers and celebrating fatherhood, and the influence of fathers in society. It’s also a great day to cook out on the grill.

Whether you do all the grilling and give your dad some rest, or if your father just wont relinquish the grill, Ive got some great recipes to share with you.


If you have ever had the opportunity to eat at Texas De Brazil, the Brazilian churrascaria chain that that offers a selection of delicious mouthwatering meat until you scream ‘no mas', your going to love these recipes. Men love grilling meat, and TDB as I like to call it, is famous for its high-end meat lover's paradise. This Fathers Day, treat your dad to these recipes that are perfect for grilling this Sunday, or any day.


Texas de Brazil - Garlic Picanha

Ingredients:

1 picanha (Top Sirloin), about 2 ½ lbs

½ cup of peeled garlic cloves

½ cup of vegetable oil

Salt to taste

Directions:

-Start making the garlic sauce; in a blender, add the garlic and about half of the oil, cover the blender and turn it on, blend for about 5 seconds, remove the lid carefully, with the blender on slowly add the remaining vegetable oil. Blend until the oil emulsifies and the sauce has the consistency of a mayonnaise, about 20 seconds. Be careful to not over blend or the sauce will break, transfer the sauce to a small container and refrigerate. 

-Move the picanha to a cutting board, using a sharp knife, remove any excessive amount of fat, shaving fat little by little to have a uniform cap of about ¼” to ½”, turn the piece of meat and remove any silver skin and connective tissue from the bottom.

-Find the direction of the grain and start cutting 1 ¼” thick strips on the opposite direction of the grain, the first strips will be small, just tips.

-Once you the strips and few tips cut, cut the longer strips about 3” long.

-You will need 2 skewers; hold one piece of meat at a time and start skewering from the opposite side of the fat, when you are just about to cross the fat, bend the piece so the fat will be exposed.

-Season the meat with kosher salt, both sides, using a kitchen brush apply the garlic paste to the meat, you can use as much garlic as you want according to your preference.

-Place the skewers over the fire, let it grill without turning until the meat had seared and the fat has a nice golden color, about 5 minutes, turn the skewer and repeat.

-Transfer the skewers to a serving tray, or remove the meat from the skewers and place on a serving platter, let the meat rest for 10 minutes before serving.

Serves 6 to 8



Texas de Brazil - Churrasco de Flank Steak (Flank Steak Brazilian Style)


Ingredients:

1 large piece of flank steak without removing the fat

4 lb Brazilian Sal Grosso (rock salt)

Directions:

-Prepare an open flame grill, charcoal or wood; a medium to high temperature is required and the flames must get very close to the meat

-Apply a generous amount of salt to the flank steak without rubbing it, the salt must be loose or the meat will be too salty

-Take the meat to the grill and cook for about 5 minutes each side for medium rare, turning only once

-Once ready, grab the flank steak with a large tongs and hit the meat with the side of a large knife to eliminate the extra salt

-Let the meat rest for a couple of minutes before slicing it

Bonus - Chimichurri Marinade and Sauce

Ingredients:

1 cup of olive oil

¼ cup of lemon juice

½ cup of chopped parsley

¼ cup of cilantro

2 soup spoons of fresh chopped garlic

1 soup spoon of dry oregano

1 soup spoon of red crushed pepper

Salt to taste

Directions:

-Using a large chef knife chop the parsley and cilantro, move to a bowl and add all other ingredients.

It can be used as a marinade for beef and chicken or as a sauce for the meat after grilled. The chimichurri can be refrigerated for about 2 weeks.
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