Description
A succulent and flavorful steak dish inspired by Brazilian churrasco, featuring tender cuts of beef marinated in a vibrant garlic butter sauce and grilled to perfection. Perfect for a special occasion or weekend dinner.
Ingredients
- 1 lb Picanha Steak (or Sirloin Cap, Ribeye, or Flank Steak)
- Salt and pepper, to taste
- 2 tbsp Olive Oil
- 3 tbsp Unsalted Butter
- 4 cloves of Garlic, minced
- 1/4 tsp Red Pepper Flakes (optional)
- 2 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- In a bowl, combine melted butter, minced garlic, parsley, lime juice, smoked paprika, cumin, salt, black pepper, and red pepper flakes (if using) to make the marinade.
- Place the steak strips in a shallow dish or resealable bag. Pour the marinade over the steak, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat grill to high heat (450-500°F / 230-260°C).
- Remove steak from marinade, letting excess drip off. Reserve the marinade for basting.
- Grill the steak strips for 4-6 minutes per side for medium-rare, or until desired doneness, basting occasionally with the reserved marinade.
- Remove from grill and let rest for 5 minutes before slicing against the grain.
- Serve with lime wedges and additional fresh parsley if desired.
Notes
- For authentic Brazilian flavor, use picanha (rump cap) cut with the fat cap on.
- Do not skip the resting step—it allows the juices to redistribute for a more tender steak.
- If grilling isn’t an option, you can cook the steak in a cast-iron skillet over high heat.
- Serve with traditional sides like farofa, rice, black beans, and fried plantains.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 6 oz cooked steak
- Calories: 450
- Sugar: 0g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 145mg