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.
Season the steak with the adobo seasoning. Set aside.
Prepare the dipping sauce
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.
Season with salt and pepper. Whisk together well.
Set aside as your sauce for the steak.
Now grill or broil the steak
Preheat the broiler. Place the seasoned steak in the broiling pan.
Broil about 6-7 minutes, placing the pan about 3-4 inches from the heat element or flame.
Turn the meat over and broil 6-7 minutes more for medium-doneness.
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.
Churrascarias are the restaurants serving Brazilian churrasco.
Rodizio is a style of dining that's popular in Brazil, where servers come to your table with skewers of various types of grilled meats - from beef, pork, and chicken to sausages and more. They keep serving until you tell them to stop. It often comes with a buffet of salads, cheeses, and traditional Brazilian dishes like feijoada and farofa.
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