BRAZILIAN STEAKHOUSE …. Simply delicious!
If there are two things I love about food Brazil style, they are steak and cheese bread (Pao de Queijo).
There is something about Brazilian Steak; it’s meaty, tender, juicy, oozing with right amount of food, and perfectly grilled and charred. It’s so delicious!
The original steak recipe from Brazil
- 2 pounds strip steak, trimmed
- 2 bunches flat-leaf parsley, rinsed and leaves stripped
- 1 bulb garlic, trimmed, peeled and crushed
- 1 lemon, for juice and zest
- 1 lime, for juice and zest
- 1 cup extra-virgin olive oil, plus more for grilling
- To taste flaked sea salt
- To taste freshly ground black pepper
- Combine parsley, garlic, olive oil, lime zest and juice in the bowl of a food processor. Pulse until smooth. Season with salt and pepper.
- Position rack in center of barbecue; preheat gas or charcoal grill to 350°F (180°C). Brush grill with oil to season.
- If refrigerated, allow the steaks to rest at room temperature for 30 minutes prior to cooking
- Season steak on both sides with salt and pepper. Rub half of the chimichurri sauce over the steak.
- Place steak angled on hot grill for 2 minutes, flip for 2 minutes, turn and flip 90° for 2 minutes, flip to finish 2 minutes.
- Remove from the heat when thermometer reads 5°F lower than desired doneness (Rare = 125F; Medium-Rare = 35F; Medium = 145F; Medium-Well = 150F; Well = 160F)
- Cover loosely with aluminum foil and rest for 5 minutes. The temperature of the beef will continue to rise, approaching desired doneness while resting.
- Serve steak with remaining chimichurri sauce.