Looking to spice up Memorial Day as you kick off your outdoor cooking season? Texas de Brazil, the nation’s premier Brazilian steakhouse, has the tips and recipes to get you started!
Texas de Brazil’s Culinary Director, Evandro Caregnato offers the following grilling tips:
1. Look for beef cuts with a good content of marble or a cap of fat. Lean cuts don’t work.
2. In any Churrascaria, (Brazilian steakhouse) the most requested cut of beef is "Picanha"; also called coulotte. Ask your butcher for the cap of the top sirloin, fat on.
3. For lamb, chicken and pork, create your own marinade using, olive oil, wine or beer, garlic, green herbs and peppers (green or red).
4. To enhance the flavor of lamb, chicken and pork marinade overnight.
5. Cut meat into 2 inch by 3 inch cubes and skewer onto metal.
6. Use a good quality wood charcoal (key to getting that smoky grilled flavor).
7. Wait until the charcoal is completely burned... minus black fume. The charcoal must be glowing, and covered with a white ash.
8. Cover the beef cuts with salt just seconds before placing over the open flame; never rub the salt against the meat.
9. Keep the meat 12" away from the charcoal.
10. To get the best tasting Churrasco cook the meat until it is a golden brown and use a thermometer: 145 degrees for rare steak, 160 degrees for medium and 170 degrees for well done.
-Prepare an open flame grill, charcoal or wood; a medium to high temperature is required and the flames must get very close to the meat
-Apply a generous amount of salt to the flank steak without rubbing it, the salt must be loose or the meat will be too salty
-Take the meat to the grill and cook for about 5 minutes each side for medium rare, turning only once
-Once ready, grab the flank steak with a large tongs and hit the meat with the side of a large knife to eliminate the extra salt
-Let the meat rest for a couple of minutes before slicing it