Brazilian churrasco


Brazilian churrasco consists in a variety of barbecued meat. Brazilian chefs may grill beef steaks, pork tenderloin, chicken, or spicy Brazilian sausage, similar to chorizo. This recipe employs sirloin steak and a dipping sauce.


1 1⁄2 lb
sirloin steak (1-inch thick)
1 t
onion (papery skin removed and chopped into small pieces)
2 clv
garlic (peeled and minced)
1⁄8 c
red wine vinegar
1⁄4 c
olive oil
2 t
parsley (fresh and finely, or 1 tsp dried)
1⁄2 t
1⁄2 t


Season the steak with the adobo seasoning. Set aside.

Prepare the dipping sauce

  1. Put chopped red onion in a small bowl. Add minced garlic. Add the red wine vinegar, olive oil, and parsley to the onion and garlic.
  2. Season with salt and pepper. Whisk together well.
  3. Set aside as your sauce for the steak.

Now grill or broil the steak

  1. Preheat the broiler. Place the seasoned steak in the broiling pan.
  2. Broil about 6-7 minutes, placing the pan about 3-4 inches from the heat element or flame.
  3. Turn the meat over and broil 6-7 minutes more for medium-doneness.
  4. Remove the pan from the oven. Slice the steak and serve immediately with the sauce on the side.


Brazilian adobo seasoning

2 tablespoons salt; 1 tablespoon sweet paprika; 2 teaspoons ground pepper, preferably black pepper; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons ground cumin. Often added 1-2 cloves garlic, peeled and crushed; 3-4 tablespoons onion, finely chopped. Potionally, you can add garlic, onion, both, or neither.

If the adobo is prepared in large quantities to keep, use garlic powder and onion powder, about 1 teaspoon garlic powder and 1 1/2 teaspoons onion powder for the original recipe. An alternative is mixing all the dry condiments and aidding some finely chopped garlic and onion each time it is used.