Garlic Butter Brazilian Steak Recipe – the most tender and juicy steak with an out-of-this-world golden garlic butter sauce!
So simple, with only 4 ingredients and 15 minutes to prepare! This succulent steak recipe goes well with sour cream mashed potatoes or a side salad.
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This garlic butter Brazilian steak is out of this world! It’s made with skirt steak, my favorite cut of beef!
And there are only four other ingredients (not including salt and pepper). Yes, only four ingredients, and I’m sure you have most of them on hand.
This is, without a doubt, the quickest and most delicious meal I’ve ever made. Especially when you’re pressed for time or simply want something quick but tasty!
The other great thing about this Brazilian steak recipe is that it will transport you to the famous Fogo de Chao restaurant. Nothing beats eating restaurant-quality meals in the comfort of your own home.
STEAK TEMPERATURE CHART
Use a meat thermometer and this guide to determine the desired degree of doneness:
- 125°F is extremely rare.
- 135°F for medium-rare
- 145°F (medium)
- 150°F for medium-well
- 160°F for well-done
For the garlic steaks, I’ve found that the Brazilian steakhouses I’ve visited use sirloin steak.
I used Strip Steak instead of Sirloin. Strip steak has more flavor in my opinion, and I always have strip steak on hand.
Other types of steak can be used. However, sirloin or strip steak would be the easiest to cut into cubes.
A popular cut of beef in Brazilian steakhouses is “Picanha,” which is not a common cut of beef in Canada.
Picanha is a cut from the rump. You can use rump roast if you trim the rump cover off, but I’d stick with strip steak or sirloin.
HOW TO MAKE BRAZILIAN STEAK
This recipe is so simple, but it has a five-star flavor. There are only four ingredients: steak, garlic, butter, and parsley.
Oh, and if you’re serving this steak with mashed potatoes or Peruvian fried rice, make sure they’re done at the same time as the steak!
PREP THE INGREDIENTS
Prep prep prep is the best way to begin this Brazilian steak! Clean and chop the parsley, as well as the minced garlic, and melt the butter. Cut the skirt steak into three or four pieces.
1. SEASON THE STEAK
Pat the skirt steak dry before liberally seasoning both sides with salt and pepper.
2. COOK THE STEAK
Heat the oil in a heavy-duty skillet large enough to hold the steak over medium-high heat until it’s very hot. Sear (brown) both sides of the beef for 2-3 minutes for medium rare, or until done to your liking. This steak was cooked for about 4 minutes on each side. Place the steaks on a plate and cover lightly with foil to rest. (Images 1-2) If you prefer your steak well done, simply cook it for a longer period of time. My steak is medium rare, but my family prefers it well done! They are not interested in seeing any red.
3. MAKE THE GARLIC BUTTER
Melt the butter in a skillet over low heat, then add the garlic. Cook, swirling or using a spatula, until the butter and garlic are lightly golden. If you overcook the butter and garlic, they will burn. I use this when I’m in a hurry and don’t have time to mince garlic. It’s finished as soon as you see the golden color. Place the garlic butter in a mixing bowl. (Figure 3)
4. FINISHING UP
Cut the steak across the grain. Garnish with parsley and spoon or pour the garlic butter over the steak. Serve with a simple salad or Peruvian Fried Rice (you can leave out the chicken if you want) and a nice cold Brazilian lemonade or Tequila Sunrise Mocktail. That’s all there is to it. Nothing beats a simple but delicious Brazilian steak.
WHAT CUT OF MEAT FOR BRAZILIAN STEAK?
This recipe can be made with a variety of meat cuts, including skirt steak, flank steak, and flap meat. Those are the beef’s tenderloins.
Simply follow my simple recipe and step-by-step instructions below, and you’ll have the most amazing steak you’ve ever had at home. Good luck!
Frequently Asked Questions
Create an even layer of hot coals in the center of your grill to cook on a charcoal grill. Sear the Picanha, fat side down, over the coals for 5-7 minutes. Turn and sear for 3-4 minutes more. Expect flare-ups as the fat softens and absorbs into the meat…and the grill.
Cupim. Cupim, or beef hump, is a tender, rich, and marbled cut of meat from Brazilian Zebu cattle. … The meat served in churrascarias is described as very rich, fatty, and tender and stringy. It’s typically seasoned with rock salt before being grilled low and slow for several hours.
The mutton. Meats are typically seasoned with only a generous amount of salt before grilling. Originally, churrasco was only beef: this meat was plentiful among the gauchos.
The fat cap is definitely edible. For added flavor, most Latin American countries keep the fat cap on! If you don’t want to eat the fat, you can cut it off and eat the meat instead.