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Grilled Garlic Sirloin Steak (Brazilian Style Churrasco)

Brazilian Style Grilled Garlic Sirloin Steak_FB-1024x538

This grilled garlic sirloin steak recipe is inspired by the Brazilian Churrasco method, where skewered meats are cooked over a hot bed of coals. As Pitmaster Malcom Reed puts it, “it’s BBQ at its simplest form, and absolutely delicious!” and we’re sure you’ll agree when you provide this mouth watering cook for your family…

You will need

  • 3 lbs Top Sirloin Beef Roast
  • 1 Lime (juiced)
  • 1 Head of Garlic, whole
  • Sea Salt

Brazilian Style Grilled Garlic Sirloin Steak

Get yourself a nice top sirloin beef roast. If possible, ask your meat provider to leave some of the fat cap on it, this will add a ton of flavor as it spins on the rotisserie later.

Chop the sirloin into pieces about 2 inches by 2 inches thick, and place them into a large zip lock bag. Add 1 cup of vegetable oil, 1 cup of water and the juice from 1 lime to the bag, along with 1 whole head of garlic chopped up fine. Work the meat around in the bag so the marinade covers every inch of it, then place it inside your refrigerator for 2 to 4 hours. This is the beauty of the Brazilian-style method, it’s so simple yet yields amazing results.

After marinating the sirloin in the garlic mix, it’s time to fire up your rotisserie. You can use about any grill with a rotisserie for this. Arrange the charcoal in two parallel “lines, with the gap in between them being alligned just underneath the spit. Run the temperature up to 450ºF.

Remove the sirloin chunks from the zip lock bag and drain the excess liquid, allowing it to drip off. Then thread all the chunks on the rotisserie rod, folding them so that the fat cap faces outwards (this will help the fat render down and give it a nice crust). Season the outside of the meat liberally with sea salt.

Start grilling the sirloin on the rotisserie. Let it spin for ~20-25 minutes, and check internal temperature with a thermometer probe for doneness. Aim for 130-135ºF for a medium rare, or to your desired doneness.

When it has reached the desired point, carefully remove the skewer, keeping in mind that both the rod and the meat are very hot. Let it rest for ~5 minutes before sliding each piece off the skewer and serving. You might want to compliment the grilled garlic sirloin steak with chimichurri sauce.

Enjoy!

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Smoked Sirloin Tip Roast (Smoked Tri Tip Recipe)

Traditional Picanha Recipe – Brazilian Grilled Sirloin Cap

Argentina Style Smash Burger Recipe (Mouth Watering)

Pecan Smoked Beef Ribs Recipe (Finger Beef Ribs)

 

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