Entree: Brazil – Rio Grande do Sul – Churrasco Gaúcho (Gaucho-style Brazilian barbecue of large grilled beef cuts traditionally seasoned with coarse salt and served sliced)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 3 lb (1.36 kg) picanha (top sirloin cap), whole, trimmed
- 4 linguiça sausages, approx. 1 lb (454 g) total
- 1/4 cup (60 g) coarse sea salt
- 2 tbsp (30 ml) olive oil
- 1 cup (25 g) fresh flat-leaf parsley, packed, finely chopped
- 4 cloves garlic, minced
- 3 tbsp (45 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) red pepper flakes
- 1 tsp (5 g) kosher salt for chimichurri
- 1/2 tsp (1.5 g) freshly ground black pepper for chimichurri
- Wooden or metal skewers or a large grill grate for roasting

Instructions

1. Prepare the chimichurri: in a bowl combine parsley, minced garlic, red wine vinegar, 1/2 cup (120 ml) olive oil, red pepper flakes, 1 tsp (5 g) salt, and 1/2 tsp (1.5 g) pepper. Stir and let rest at room temperature while you prepare the meat.
2. Preheat a charcoal or gas grill to medium-high with a two-zone setup (hot direct area and cooler indirect area). If using charcoal, allow coals to develop a thin white ash.
3. Score the fat cap of the picanha in a crosshatch pattern about 1/4 inch deep. Rub the fat lightly with 2 tbsp (30 ml) olive oil and press coarse sea salt evenly over the fat and meat surfaces using about half of the 1/4 cup (60 g) salt; reserve the rest to adjust after cooking.
4. Thread the picanha onto a skewer or place directly on the hot grate fat-side down over direct heat. Sear each side 3–5 minutes until well browned, watching for flare-ups. Move to indirect heat and continue roasting with the lid closed until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 15–25 minutes depending on thickness.
5. While the picanha roasts, grill the linguiça over direct heat, turning frequently, until browned and cooked through, about 10–12 minutes.
6. Remove picanha from the grill and tent loosely with foil. Let rest 10–15 minutes to redistribute juices, then sprinkle additional coarse salt to taste.
7. Slice the picanha thinly against the grain into 1/4-inch slices and arrange on a platter with the grilled linguiça. Serve with chimichurri on the side for guests to spoon over slices.
8. Optional: offer warm farofa, grilled vegetables, or crusty bread as accompaniments in the traditional gaucho manner.