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St Louis Style Ribs With Sticky Sauce

Posted on by John Reynolds

barbecue St Louis Style ribs on platejump to recipe button

When it comes to barbecue, few dishes evoke the mouthwatering allure quite like St. Louis Style ribs. Originating from the heart of the Midwest, these succulent ribs are a staple of American barbecue culture, renowned for their tender meat and robust flavor. With grilling season fast approaching, it’s time to revisit cuts like St Louis Style Ribs so you can be prepped for your next barbecue. 

What, Exactly, Are “St. Louis Style” Ribs?

St. Louis Style ribs are a type of spare rib (cut from the lower ribs) that have been trimmed to a uniform rectangular shape. This trimming process removes the brisket bone, sternum bone, and rib tips, resulting in a rack of ribs that cooks evenly and presents beautifully on the plate. The trimmed ribs are typically meatier and more tender compared to other styles, making them a favorite among barbecue enthusiasts.

Baby Back vs St Louis Style Ribs

Baby back ribs are so called because they are cut from where the ribs meet the spine. Contrary to popular belief, baby back ribs do not come from a baby pig. The term “baby” is simply used to describe the fact that they are smaller in size compared to the lower cut ribs. 

a rack of babyback pork ribs with frires
Baby back ribs are smaller with a slight curve to them.

St Louis Style ribs are derived from the meatier portion of the belly side of the ribs. They are cut once the belly has been removed. They are less curved than baby back ribs, which makes them brown more evenly. They also have more fat than baby backs, making them more flavorful and tender when prepared right.

a rack of St Louis Style ribs with a dry rub
St Louis style ribs are spare ribs that have been trimmed for uniform cooking. They are larger and flatter.

Are St Louis Style Ribs From St Louis?

In the US, meat has historically been prepared in establishments known as “packinghouses.” St. Louis was home to as many as 20 packinghouses in the years following WWII, so it makes sense that a specific cut might have been born within the city limits. 

In a fairly ingenious marketing ploy, St. Louis butchers in the 1940s and 50s began to sell their spareribs with the collar removed. The collar is a piece of bone and gristle that is generally discarded anyway. The convenience of the pre-trimmed racks made them widely successful. They even sold for a little more, even though there was technically less meat. 

Are St Louis Style Ribs Wet Or Dry?

St Louis Style Ribs are not defined by a dry or wet sauce. Again, the name is simply a reference to the cut, which is basically a spare rib that has been trimmed. 

Nonetheless, one of the enduring debates in barbecue circles is whether St. Louis Style ribs are better with a dry rub or sauce. The truth is, it ultimately comes down to personal preference. 

Advantages of a Dry Rub: a dry rub consists of a blend of spices, herbs, and seasonings rubbed onto the surface of the ribs before cooking. This method forms a flavorful crust on the ribs as they cook, adding depth and complexity to the meat. Common ingredients in a dry rub include brown sugar, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. The dry rub enhances the natural flavor of the pork and allows the smokiness from the grill or smoker to shine through.

Benefits of Sauce: on the other hand, barbecue sauce provides a tangy, sweet, and sometimes spicy flavor to St. Louis Style ribs. Whether brushed on during cooking or served on the side for dipping, barbecue sauce adds a rich and glossy finish to the ribs. There are countless variations of barbecue sauce, ranging from vinegar-based to tomato-based, each with its own regional flair.

Ultimately, whether you prefer dry rub or sauce comes down to your taste buds. Some purists argue that the smoky flavor of the meat should be allowed to shine with just a dry rub, while others enjoy the saucy goodness of barbecue sauce. We personally like the sweet and smoky addition of a good barbecue sauce, which is why we are including it in today’s recipe. 

What Is The Best Way To Cook St Louis Style Ribs?

Everyone has their go-to method for preparing ribs. Some people boil them before grilling. Some people bake them in the oven for hours. For St Louis ribs, we personally prefer the tag team system of low and slow in the oven, then seared over a hot grill to finish them off. It is much faster than a smoker but still results in the most delicious, fall-off-the-bone ribs you’ve ever had.

Unique Sides to Accompany St. Louis Style Ribs

No barbecue feast is complete without a selection of mouthwatering sides to accompany the main event. In addition to the classics, like baked beans, mac and cheese, coleslaw, and cornbread, consider these unique Brazilian sides to serve with your St Louis Style ribs:

  • Gourmet Brazilian Pasta Salad (Macarronese): macaroni salad gets a gourmet twist with a flavorful dijon dressing, crumbly bacon, and fusilli noodles to soak in all the sauce.
  • Brazilian Potato Salad (Maionese de Batata): simple, creamy, and delicious, this potato salad recipe includes shredded carrots for sweetness and crunch. 
  • Feijoada with Farofa: there’s a reason this is the national dish of Brazil. Black beans are slow simmered with pork and aromatics, then topped with a crunchy dusting of toasted cassava flour. They’ll give baked beans a run for their money any day. 
  • Pao de Queijo (Brazilian Cheese Bread): these bite sized morsels are crisp on the outside and gooey on the inside. What’s more, they are very easy to make. That is a good thing, because you will want to make a lot of them. 

St Louis Style Ribs Recipe

Now, for the good part: an oven-to-grill St Louis Ribs recipe finished with a sweet and tangy homemade BBQ sauce. 

Ingredients:

For the ribs

2 racks St. Louis Style pork ribs
1/4 cup brown sugar
2 tablespoons paprika
1 tbsp garlic powder
1/2 onion powder
1 tbsp smoked paprika
Freshly ground black pepper
1 tbsp salt
1 teaspoon cayenne pepper (adjust to taste)

For the sauce

1 cup ketchup
½ cup brown sugar
⅓ cup apple cider vinegar
⅓ cup molasses
1 tsp worcestershire sauce
2 tsp dijon mustard
1 tsp fenugreek powder
2 tsp garlic powder

Instructions:

Prepare the Ribs

If not already done, remove the membrane from the back of the ribs. This helps the seasonings penetrate better and makes the ribs more tender. Rinse the ribs under cold water and pat them dry with paper towels.

Prepare the Dry Rub

In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper until well combined. This will be your dry rub.

Season the Ribs

Rub the dry rub generously over both sides of the ribs, pressing it into the meat to adhere. Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat.

Preheat the Oven

Adjust the oven racks to the middle and bottom position. Preheat the oven to 350 degrees Fahrenheit. Retrieve your ribs from the fridge and remove the plastic wrap. Transfer them to a length of tin foil and wrap them in the foil completely. Place the ribs on two separate baking sheets.  

Cook the Ribs in the Oven

Roast the ribs in the oven for 2 hours, rotating them from top to bottom half way through. 

Prepare BBQ Sauce

While the St Louis Style Ribs cook, make your barbecue sauce. Whisk together all ingredients in a medium saucepan and bring the mixture to a simmer. Reduce the heat to low and let it cook for twenty minutes or so to let it thicken a bit. When it is ready, cover it and put it in the fridge for later. 

Grill the St Louis Style Ribs

When the ribs have cooked for two hours, preheat your grill to medium-high heat. Remove the ribs from the foil and brush them with a light layer of homemade sauce. Put the pot back on the oven to reheat the rest for later. Sear them on the grill for 3 minutes or so on each side. 

Glaze with Barbecue Sauce

Brush your finished St Louis Style Ribs with a generous amount of your barbecue sauce, with more on the side, if desired. 

Order St Louis Style Ribs 

Did you know you can order premium St Louis Style Ribs to be delivered right to your door? Texas de Brazil’s online butcher shop features a la carte and package options to suit every taste and cooking style. Check out our other offerings as well: Australian rack of lamb, bone-in filet mignon, and, of course, our world-famous picanha.  

Denver Steak

Posted on by John Reynolds

Raw Denver steak with fresh herbs and red peppercorns

The Best Cut of Beef You’ve Probably Never Heard Of

If you’re a steak enthusiast, you’ve likely savored a variety of cuts ranging from ribeye to filet mignon. But have you ever heard of the Denver steak? This lesser-known cut is a hidden gem in the world of beef, offering a delectable combination of tenderness and rich flavor. 

What is a Denver Cut Steak?

Denver steak, also known as the Denver cut or Denver chuck steak, is a relatively new addition to the world of beef cuts. It’s sourced from the chuck primal, specifically the serratus ventralis muscle, which lies beneath the shoulder blade. For this reason, it is sometimes called a “chuck under blade” steak. 

diagram of the location of the Denver steak, aka the serratus ventralis muscle
The Denver Steak comes from an area under the shoulder blade called the “serratus ventralis.” The name is derived from the fact that it looks like a saw with serrated edges.

 

The serratus ventralis has a high marbling content, making it exceptionally buttery. In fact, The Denver steak is considered the fourth most tender muscle in the cow, surpassed only by the tenderloin, flat iron, and ribeye cap. Unlike other cuts, however, the Denver steak is far more affordable. Its tenderness and relatively low price are what make it so popular in the first place. 

Why Is It Called “Denver” Steak?

The name “Denver steak” is somewhat puzzling, as it doesn’t seem to have any direct connection to the city of Denver, Colorado. Rather, it was developed by the Beef Checkoff, a program that aims to both consumer demand for beef by finding new and more affordable cuts. The program was established in 1985 as part of the Farm Bill. It is sponsored by the National Cattlemen’s Beef Association (NCBA). 

The Denver Steak appeared in 2008 alongside four other cuts from the chuck primal roll: the Delmonico steak, America’ Beef Roast, Boneless Country-Style Beef Chuck Ribs, and the Sierra Cut. 

While the name was most certainly chosen as a marketing tactic, the choice of Denver remains a mystery. We hypothesize that the names of the steaks were chosen to represent regions of the United States: 

  • “Sierra” for the West Coast, in honor of the Sierra Mountains in California
  • “Denver” for the mountain states
  • “Country-style” to represent the southern states
  • “Delmonico” to represent the East coast. (Delmonico’s is a famous New York steakhouse  that popularized a similar cut in the 19th century)
  • And, finally, “America” Beef Roast to bring it all together

Or, more simply, it could be that the NCBA is headquartered in Centennial, just outside of Denver, Colorado. 

Where Do You Buy Denver Steak?

Denver steak may not be as widely available as other cuts, but you can often find it at specialty butcher shops, upscale grocery stores, or online meat suppliers. When purchasing Denver steak, look for cuts with good marbling and a deep red color, indicating quality, freshness, and tenderness.

Best Ways to Cook Denver Steak

Due to its inherent tenderness, the Denver steak cut is best suited to high heat and fast cooking. This can be accomplished using various cooking methods, including grilling, pan-searing, or broiling. The best way, though, is on a grill.

Do You Need a Marinade?

The Denver cut is plenty flavorful and tender on its own, but we often like to use a marinade to punch up the flavor even more. We’ll give you a recipe for one below or you can borrow the one from our churrasco steak blog post. 

Denver Steak Substitutes

If you cannot find the Denver cut, your next best bet will be a ribeye. Although it comes from a different part of the cow, ribeyes are known for their superior tenderness, ample marbling, and deep beef flavor. Like a Denver steak, they also lend themselves to high heat via searing or on the grill. 

When looking for a good ribeye, check first for color and thickness: you want at least one inch thick (preferably 1.5) and a uniform red color. Then, check for marbling. It should be easily visible and fairly evenly distributed. 

raw ribeye steak on butcher paper
Texas de Brazil’s online butcher shop delivers USDA Choice Angus ribeye steaks right to your door. No marinade is necessary for these–just a dash of salt and pepper, and they’re ready for the grill. 

Grilled Denver Steak with Honey Garlic Marinade

Ingredients:

2 Denver steaks (approximately 8-10 ounces each)
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon dried thyme
1/2 tsp salt (more to taste)
Freshly ground black pepper

Instructions:

  1. In a small bowl, whisk together olive oil, minced garlic, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, honey, dried thyme, salt, and black pepper to create the marinade.
  2. Place Denver steaks in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are evenly coated. Cover or seal and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
  3. Preheat the grill to medium-high heat and lightly oil the grate to prevent sticking.
  4. Remove Denver steaks from the marinade and discard any excess marinade.
  5. Grill steaks for 4-5 minutes per side for medium-rare doneness, or adjust cooking time according to your desired level of doneness.
  6. Once cooked to your preference, remove the steaks from the grill and let them rest for a few minutes before slicing against the grain.
  7. Serve the grilled Denver steaks with a side steakhouse garlic mashed potatoes or crispy brussels sprouts

Steak Catering

Nothing screams “opulence” more than a catered steak dinner. Texas de Brazil offers steak catering at each of our 50+ locations to make your next event extra special. You have your choice of our premium flame grilled meats, mouth watering side dishes, and sweet treats to finish off a perfectly decadent meal. Go online to view our available catering options in your city today. 

Grilled Chicken Hearts (Coração de Galinha)

Posted on by John Reynolds

grilled chicken hearts on skewers over a piece of lettuce

Skewered and grilled chicken hearts are a Brazilian barbecue staple, and for good reason. They are cheap, delicious, and easy to make; not only that, they are perfectly bite-sized! Chicken hearts are not quite as popular in the US, but they are still easy enough to find at the supermarket. Surprise the guests at your next get-together with these tasty chicken heart kabobs and a few of our other go-to Brazilian cookout recipes. 

What Do Chicken Hearts Taste Like?

Chicken hearts taste much like dark meat, but with a slightly metallic, gamey flavor. They have a satisfying, chewy texture when grilled. The taste is noticeable but not overpowering. This makes chicken hearts highly customizable; the bite-sized morsels lend themselves to all sorts of marinades and seasonings. That being said, Brazilians tend to favor simplicity when it comes to their churrasco: rock salt and nothing more is the preferred seasoning for grilled chicken hearts and other barbecued meats. 

Are Chicken Hearts Good for You?

Yes! Chicken hearts are high in protein and chock full of vitamins and minerals, including zinc, iron, folate, and B6. A single 3.5 oz serving also contains more than 300% of your daily vitamin B12!

Like other organ meats, chicken hearts do contain higher levels of cholesterol. However, research has not shown any appreciable link to dietary cholesterol and blood cholesterol levels. You may wish to avoid them anyway if you are concerned about your cholesterol, or you can consult with your healthcare provider. 

Likewise, if you have gout, it is not recommended to consume chicken hearts. Organ meats are high in a compound called “purines.” When the body breaks down purines, uric acid levels in the body are increased, which can cause or worsen gout. 

Overall, however, chicken hearts are highly nutritious. Not only are they good for you, they are good for the environment! Consuming all parts of an animal reduces food waste, which is an important step in the fight against climate change. 

How to Prepare Chicken Hearts

You can cook chicken hearts a number of ways, including pan frying, stewing, and braising; but our favorite method is skewered and over the grill. 

You can find chicken hearts in most grocery stores in the butcher section. If you don’t see them in the case, ask the butcher if they have any available. In some cases, they keep them in the back for on-demand orders. 

Chicken hearts don’t need much prep, but you may want to trim them a little if you notice any extra fat or blood vessels (don’t be too squeamish!). Season your chicken hearts all over with rock salt or kosher salt (about 2 tsp of salt per pound of hearts will do). 

Preheat your grill to medium-high heat. Make sure it is very clean and run a paper towel soaked with vegetable oil over the grates so the hearts don’t stick. 

Skewer your chicken hearts on wooden, bamboo, or metal skewers. If you are using wooden or bamboo skewers, be sure to soak them beforehand to avoid burning.

When the grill is hot, place the chicken hearts over the direct heat and cook them for about ten minutes, flipping them halfway. Then move the skewers to indirect heat and continue cooking for another  fifteen minutes, or until they reach an internal temperature of 165 degrees.

Cooking times will vary depending on the size of your chicken hearts and the type of grill you are using. Check frequently for doneness to avoid overcooking the hearts. We want a chewy texture, but overdone chicken hearts will progress to a decidedly unpleasant rubbery texture (nada de bom!). 

What to Eat With Grilled Chicken Hearts

Chicken hearts make an excellent appetizer. They also pair nicely with grilled vegetables, fluffy rice, or your favorite maionese. 

Enjoy!

More Great  Brazilian Recipes to Try:

Grilled Corn Salad with Tomato (Salada com Milho e Tomate)

Posted on by John Reynolds

grilled corn salad with a lime wedge garnish

Corn is serious business in Brazil. As one of the world’s largest producers of this crop, Brazilians have exceptionally high standards when it comes to corn. Street vendors are even known to slice little squares into the husks of their offerings to allow customers to inspect the quality and color of the kernels before they buy. There are plenty of ways in which Brazilians eat their corn, from simply boiled and salted to sweet and savory confections, like corn pudding and pamonhas. Today, we are putting a Brazilian spin on a cookout food staple: grilled corn salad with tomatoes, avocado, peppers, and plenty of cheese.  

Best Corn for Grilled Corn Salad

The preferred corn for grilling is sweet corn. American grocery stores don’t give you a little window to examine your corn, but most will allow you to peel back the husk a bit or even discard it entirely right in the store. Look for bright green husks with cream colored silks. Kernels should be firm but plump, without obvious pits, wrinkles, or discoloration. Pale to golden yellow is acceptable for the color of corn for your grilled corn salad. 

In the US, Minnesota and Washington account for over half the country’s sweet corn production. However, most of this corn is used for processing (i.e. canning and freezing). Most of the sweet corn for sale in super markets comes from a few states, including Washington, Florida, Georgia, and California. That being said, all 50 states can and do grow sweet corn. Keep your eye out for any local varieties that catch your eye. (Some of the best corn we’ve ever tasted comes from Olathe, Colorado.)

Grilled Corn in Foil vs Husk vs Plain

There are various schools of thought when it comes to best grilling strategies for corn. When it comes to flavor, many feel strongly that grilling in the husk is the best way to go. The husk imparts an earthy, nutty flavor to the corn while allowing smoke from the grill to penetrate. The result is smoky, sweet, and juicy. 

You can grill corn in foil if you prefer a less smoky or charred flavor. It will still be delicious and retain plenty of moisture. Grilling corn without any covering is a little trickier. It imparts the most smoke flavor, but it is much easier to burn. When we grill corn without the husk or foil, we like to parboil it, dry it with paper towels, then season with olive oil and salt. All that’s left to do is a quick sear on each side over medium high on your grill for perfect charring and superb flavor. This is the method we will be using for our grilled corn salad. 

Seasoning for Grilled Corn Salad

You can season the corn for your grilled corn salad however you like. We find that just a little salt and pepper is all you need for a quality ear of corn. We will be adding more seasonings to dress our corn salad, so there really is no need to be too zealous when grilling the corn. That being said, feel free to jazz it up to suit your personal tastes. Garlic powder, paprika, red pepper, a dash of dill-you do you! 

Grilled Corn Salad Recipe

Ingredients:

For the dressing:

1 clove of garlic, minced
Juice of three large limes
½ tsp lime zest (optional)
½ cup extra virgin olive oil
½ tsp salt (more to taste)

For the Salad:

Four large ears of sweet corn, dehusked
3 roma tomatoes, diced
1 large avocado, chopped
1 fresh jalapeno, sliced into thin rounds (remove ribs and seeds to make it less spicy)
½ cup fresh cilantro, chopped
½ cup crumbled feta cheese (can substitute cotija, if desired)

Directions:

  1. Bring a large pot of salted water to a boil. Add your four ears of corn and parboil them for 3-4 minutes.
  2. While your corn boils, preheat your grill to medium high heat. Oil the grates with vegetable oil.
  3. Remove the corn from the boiling water and let it dry on a platter or pat it dry with paper towels.
  4. Coat each corn cob with olive oil and season all over with salt and freshly ground black pepper. 
  5. Place your corn cobs on the grill and cook each side for a couple minutes until you have a nice char. 
  6. Let the corn cool enough for you to handle it. Remove the kernels from the cobs by holding them upright and running a sharp knife down each side. 
  7. Transfer the kernels into a large bowl along with your chopped cilantro, avocado, jalapeno, and diced roma tomatoes. Also add in your feta or cotija cheese.
  8. Make the dressing: mix the minced garlic with the lime juice, olive oil, lime zest, salt, and black pepper to taste. 
  9. Drizzle the dressing all over your grilled corn salad mixture and toss to evenly coat the ingredients.
  10. Serve warm or chilled.

More Great Brazilian Recipes to Enjoy:

Cookout Food Brazilian Style

Posted on by John Reynolds

Family around grill for cookout

With warmer temperatures approaching, many of us are itching to get cookout season going. In the US, this typically means brats, burgers, hot dogs, and cold salads. But in Brazil, it’s a whole different ball game. If you’re looking for something new to try at your next barbecue, take a look at this list of unique and delicious cookout ideas. We’ve rounded up some of our very favorite recipes to elevate your cookout food to a new level. 

Unique Cookout Food Ideas from Brazil

Grilled Cheese Skewers

If you’re looking for a truly delicious and unique cookout food, consider grilled cheese.There is nothing simpler yet more decadent than a smokey, charred piece of gooey cheese on a stick. That’s exactly what these espetinhos de queijo are: thick pieces of paneer cheese, brushed with olive oil, seasoned with salt, and grilled on medium high heat for a few minutes on each side. Each slice is skewered with a pre-soaked bamboo stick for the perfect grab and go treat: crisp and smokey on the outside, and melty goodness on the inside. Get the full recipe for Brazilian grilled cheese skewers. 

Brazilian Potato Salad

Potato salad is a cookout food staple. Brazilian potato salad is similar to the American version, but somewhat lighter. It omits the boiled eggs, pickles, onions, and other ingredients in favor of a simple mixture of potatoes, mayonnaise, and sweet shredded carrots. Garnished with fresh parsley, it is a perfect accompaniment to any grilled meat. Get the full Brazilian potato salad recipe. 

Grilled Pineapple Slices

Another fun cookout food idea that couldn’t be simpler: grilled pineapple slices. Brushed with melted butter, brown sugar, and cinnamon, these slices are lightly charged over the grill until they form a delectable, caramelized crust. They taste amazing on their own, but we are sure no one would complain if they were served alongside a scoop of vanilla ice cream or as a garnish on a refreshing espanhola. 

Grilled Tomahawk Steak

If you’re looking to truly impress your guests, the ribeye is the king of cookout food. As one of the more expensive cuts of meat, it is essential that it is cooked correctly to get your money’s worth. Luckily, all it takes is a little simple seasoning and monitoring to achieve superb results. The most important steps include: bringing your tomahawks to room temperature, searing on high then moving to indirect heat, allowing the meat to rest for at least fifteen minutes, and slicing against the grain. Voila! Perfect, grilled tomahawk steak at home. 

Gourmet Brazilian Pasta Salad

Nothing says “cookout” like pasta salad. Brazilians call cold noodle salad “macarronese,” since it is traditionally made with macaroni. Our preferred recipe subs in fusilli for the macaroni to allow the flavorful bacon and dijon dressing to coat every nook and cranny. Add in fresh and surprising ingredients, like shredded carrots, fresh tomatoes, and sweet peas, and you have a gourmet Brazilian pasta salad. 

Feijoada with Farofa

Instead of the standard baked beans, try this Brazilian take: black beans slowly simmered in a flavorful broth with short ribs, bacon, and sausage. Topped with crispy farofa, feijoada is easily enjoyed as a main course or alongside your favorite cooked meat. 

Brazilian Lemonade

Actually a limeade, limonada suiça is sweet, tart, and refreshing. It is delicious chilled or blended with ice, and is also a fantastic mixer for something a little stronger (rum or cachaca, anyone?). 

Your Next Cookout: Delivered

The best cookout food starts with the best quality ingredients. Skip the supermarket and visit Texas de Brazil’s online Butcher Shop to get premium cuts of beef, lamb, pork, chicken, and more delivered right to your door. Purchase a la carte or a specially curated box and get ready to enjoy the ultimate at-home barbecue experience. 

Flank Steak with Chimichurri Sauce

Posted on by John Reynolds

medium rare flank steak with chimichurri

In Brazil, churrasco and the churrascaria have a long and cherished tradition. Churrasco broadly translates to “barbecue,” and its origins in Southern Brazil can be traced back to the indigenous population. In its early iteration, cuts of meat would be roasted outdoors on a green wood grill over a stone fire. Today, gauchos trained in the art of rodizio roast the meat on skewers in a churrascaria, or steakhouse. They move about the churrascaria, slicing off tasty morsels directly from the roasting spits onto customers’ plates. Today, we’re sampling a classic combo: flank steak with chimichurri sauce.

Chimichurri is also a South American staple. A tangy, garlicky sauce with a deep, herbaceous flavor, it can be used as a condiment or marinade. It is traditionally attributed to Argentinian and Uruguayan cuisine, but Brazilians (and the rest of the world, for that matter) also enjoy it with their meat dishes. In Argentina, the recipe calls for garlic, olive oil, parsley, red wine vinegar, oregano, salt, and red pepper.

A Fan-Inspired Recipe for Flank Steak with Chimichurri

Traditional chimichurri recipes use parsley as the primary herb ingredient, which is what earns it the nickname “Argentinian Pesto.” However, we find the addition of cilantro gives it an even greater depth of flavor that perfectly complements any meat dish, especially flank steak. Just ask Cheryl at 40aprons, who very kindly calls our version the “Holy Grail” of chimichurri recipes.

This authentic Brazilian flank steak with chimichurri sauce is the perfect summer BBQ dish. It is simple, flavorful, and eye-catching. Enjoy it with a side of garlic mashed potatoes, fried bananas, or a light and crunchy cucumber salad. If you’re looking for an exact match of this recipe, you may order the exact meat we use here at Texas de Brazil to be delivered to your door.

Substitutes for Flank Steak?

Flank steak is often used interchangeably with skirt steak, although the two are not the same. They do share a thin, chewy texture; and both lend themselves to high heat cooking and a good marinade. Other names for flank steak include “plank steak” and “jiffy steak.”

Any lean, boneless, thin cut of steak will do for this recipe, especially a nice flap steak.

Authentic Brazilian Flank Steak with Chimichurri Recipe

Equipment

Food processor or blender

Ingredients

For the Chimichurri sauce:

1 cup extra virgin olive oil
¼ cup lemon juice or red wine vinegar
2 TBSP garlic
½ cup fresh parsley
¼ cup fresh cilantro
1 TBSP dried oregano
1 TBSP red pepper flakes
Salt and pepper to taste (start with 1.5 tsp salt)

For the Steak:

1 ½ lbs flank steak
¼ cup extra virgin olive oil
2 TBSP soy sauce
1 TBSP minced garlic
2 tsp paprika
1/2 TBSP salt
3/4 tsp ground cumin
1 tsp dried oregano
2 TBSP brown sugar or honey

Instructions:

Step 1: Make the Marinade for your Flank Steak with Chimichurri

At Texas de Brazil, we often use only rock salt to season our beef. At home, however, it is difficult to attain the high temperatures that allow for this simplicity. Therefore, this particular recipe uses a marinade. Start by whisking together the listed marinade ingredients. Pour the mixture over the flank steak in a shallow dish or in a re-sealable bag. Marinate for at least 30 minutes and up to 3 hours.

Step 2: Make the Chimichurri Sauce

In your food processor, pulse the fresh garlic to a fine mince. Add the fresh herbs and pulse to uniform consistency.
Add in the salt, red pepper flakes, lemon juice/vinegar, and olive oil, and pulse to combine.

NOTE: avoid using the “blend” setting on your food processor, as over-mixing will result in a paste-like consistency. We are looking for a sauce that can be drizzled. You can also use a blender for these steps, but again, avoid over blending.

Step 3: Cook Your Steak

Preheat your grill, grill pan, or nonstick frying pan to medium-high heat. Cook your steak to your desired level of doneness. We recommend medium-rare for this dish, which is 130-135 degrees Fahrenheit. Allow to rest for ten minutes, then slice in thin strips. Fan the strips on a serving platter and drizzle with chimichurri sauce.

Desfrute! (Enjoy.)

Visit Texas de Brazil

Texas de Brazil is an authentic Brazilian steakhouse that offers delicious meats carved tableside in the traditional churrascaria method. With over 50 locations, we look forward to serving you in true gaucho style. Visit our website to find a steakhouse near you or to explore our new meat delivery service-Brazilian recipes delivered right to your door.

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