Barbecued Brazilian steaks, a method known as churrasco in Brazil, originated with the gauchos, or cowboys, hundreds of years ago. Historically, a hunk of meat was cooked on a skewer poked into the ground next to the fire, and the cowboys sliced off pieces of steak as it finished cooking. Without direct heat, this process took all day. While remaining true to the tradition of an open flame, the modern version of Brazilian steaks does not take as long.
Things You'll Need
- 2-lb. flank steak
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic cloves, mashed
- Aluminum foil
Marinate the steak in a large plastic bag in the refrigerator overnight. You can purchase bottled chimichurri at the grocery store or make your own marinade by combining red wine vinegar, olive oil, mashed garlic and salt to taste.
Prepare a hot fire in the grill. Remove the steak from the marinade and place it directly over the flame. Cook it for two minutes on the first side, then flip the steak and cook it two minutes on the second side for medium-rare. Add cooking time in increments of about two minutes on each side for medium to well-done steak.
Rest the steak for five minutes under tented aluminum foil to redistribute the juices.
Cut the steak across the grain into thin pieces. Top the slices with grilled onions and serve it with chimichurri if desired.
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