We had never considered grilling monster kebabs of unidentifiable cuts of meat until we spotted those churrascaria ads in airline magazines. The Brazilian barbecue called churrasco (pronounced shoo-RAS-koo) prepared on oversized spits looks especially good when you’re strapped in a seat at 35,000 feet with only a tiny bag of peanuts. At home, a family-size sirloin, some rib eyes, or beef tenderloin steaks taste just as Brazilian with a side of chimichurri, the traditional spicy mix of fresh cilantro and parsley, onions, garlic, vinegar, and olive oil. We oil up and simply season the steaks with nothing more than salt and pepper before searing under a hot broiler. Instead of bothering with cutting the meat into chunks for skewers, cook the steaks whole and carve them into thick slices before serving. Everyone at the table can see the doneness of the pieces and can choose how much and what they want. Complete the meal with Cuban Black Beans (page 149), rice, and some kind of salad with hearts of palm thrown in. R. B. recommends a spoonful or two of chimichurri in scrambled eggs with cold steak for brunch.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
For the Chimichurri
For the Steak
Preparation
Step 1
COMBINE all the chimichurri ingredients in a food processor and pulse until finely chopped. Spoon into a small bowl, cover, and refrigerate until serving time.
Step 2
HEAT the broiler. Coat the steaks liberally with olive oil and sprinkle with salt and pepper.
Step 3
BROIL about 4 inches from the heat source for 7 minutes on the first side. Flip the steaks and broil for 3 to 6 minutes on the second side, until the internal temperature reaches 120°F for medium rare.
Step 4
LET the steaks rest for 10 minutes before carving into 1-inch slices. Serve the slices on a platter with the chimichurri on the side.
