Brazilian Style Garlic Sirloin Steak – Garlic Sirloin Grilled on Rotisserie Weber Grill
Garlic Sirloin Grilled on Rotisserie Grill for a Brazilian Style Garlic Sirloin Steak
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Brazilian Churrasco is a style of bbq where skewers of meat are cooked over hot coals. It’s bbq at its simplest form and absolutely delicious! One of my favorite recipes for Churrasco is Garlic Sirloin and here’s how you do it:
First you’ll need about a 3lb piece of Top Sirloin beef roast. Your butcher should have no problem cutting this for you. I always tell him to leave some of the fat cap on the sirloin as well. It adds a lot of flavor to the beef as it spins over the hot coals.
Cut the sirloin into 2”x 2” pieces and place them in a large zip lock bag. In Churrasco simple ingredients are used, so there’s nothing fancy going on here. I add 1 cup each of vegetable oil and water to the bag along with the juice of 1 lime and a whole head of garlic chopped up fine. Work the meat around in the bag so the marinade covers everything and let it hang out in the refrigerator for a couple hours.
Fire up your rotisserie grill for this cook; I’m using my Weber kettle set up with a rotisserie ring and motor. Divide a chimney of hot coals into baskets on each side of the grill. You can duplicate this recipe on any rotisserie set up just run the grill temp in the 450⁰ range.
Remove the sirloin chunks from the marinade and allow the excess liquid to drip off. Thread each piece onto the rotisserie rod. I try and fold the pieces with the fat cap facing the outside, so it can render & char. Season all sides of the meat with a good dose of Sea Salt. This is the only seasoning you’ll need for this cook.
Place the rod in the rotisserie motor and the let the spinning begin. It’ll take about 20-25 minutes for the garlic sirloin to cook. I like mine on the medium rare side (about 130-135⁰), but feel free to cook it as done as you like.
Be sure to wear some heat resistant gloves when removing the rod from the grill. It will be extremely hot. I let it hang out on the cutting board for about 5 minutes then carefully slide each piece off the skewer. It’s ready to serve at this point and goes great with a fresh chimichurri sauce.
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Brazilians use pepper very moderately. And chilly? What is chilly?
Those mexicans and their hot spicy food are crazy. Southern South America is NOT a fan of hot food.
Thks for VDO, i had it two days ago at Brazillian restaurant and now, i need to cook it myself..
its name is georgian mtsvadi ,,მწვადი''
Nice , but bloody
Only one problem……you are using Rump Steak not Sirloin
Making this tonight for sure!
Bro is that your house? Can I come live there? Dude is cooking on his porch wow!!
I would like if there weren’t two commercials
He did it for TEXAS
Something comforting about a large southern man talking you through bbqing meat ?
1:22i got some garlic that what’s gone give it it’s garlic flavor
Aww and here I was use coconut for garlic
hope my rotisserie arrives today. Meat is already marinated and homemade chimichurri ready.
I'm curious…. Why the water?
I need to America and eat some bbq
if you put all the marinate in the bag first and shook it around real good, then added the meat into the bag, it might taste 3%-4% better. I'm smart like that.
Churrasco is not a style of cooking but it's about a variations of the multiple Meats. Before you make a video you should understand what you're doing
For those 99% of us that don’t have this setup, Is there a way we can do this efficiently make this recipe? I’d love to do these but I don’t have a rotisserie
best videos on you tube hands down
Another tasty receipe. Did you have the lid of the grill on or off? I couldn't tell. Thanks.
Where can I get the skewers.
great vid, what's the benefit of using water in the marinade?
Great video. I have just brought the weber rotisserie do you allways cook with the lid on and charcoal baskets to the side not underneath? Cheers
Food Porn
Gooood eatin
Hey Malcolm! I'm a big fan, I've learned a ton from watching your videos. I made this recipe tonight and drizzled the sirloin chunks with a little homemade chimichurri after they came off the grill and they were fantastic. My wife thinks I actually know what I'm doing! 🙂 Keep 'em coming!
Anyone else think the piece on the right looked like a vagina? 4.07
Malcom. Hope all is well. Did this one with Tri Tip. 24 hour marinade. Awesome stuff.I'm going to have Stratton hit you guys up on facebook. Thanks for another good one.
No sear on the meat, what a shame.
I tried this on the rotisserie and skewers on the grill. Definitely better on the skewers. Beef loves direct contact with the grill.
ohhh nice charcoal heating technique over there 1:54, must try it.
Afghan kabab.
What kind of knife is that ?
You're my favorite bbq dude. ❤
Malcom you really need stop eating raw stuff man, its bad for your health especially being a big dude, thats very unhealthy man
Amazing I’m love the grill
Ok on a propane grill too?
Gone do this thank you. Regards Fredrik
Where's the background music?
That’s a great idea to use the actual stick in place of the sword, great job!
How come every BBQ guy on the videos has his own butcher
IU DO NO INSTEND DE BEST OF BARBI CU IS THE SMOKE !
Hate to tell you but …. this was OVER DONE
Is Sherasco/Cherosco the Portuguese word for salt, pepper and lime?
"That's what I'm talking bout" I love it! That's my favorite thing about your videos is when you say that. Good stuff man!
I've never seen that rotating gizmo on a bbq… awesome!
You're removed the fat cape of sirloin? You're crazy?
Looks awesome. I have mine marinating right now. Cooking these tomorrow night. Great looking very simple recipe. Thanks ?
Churrasco!!!
This looked like it turned out good. The steak looked moist & tender, albeit a little overcooked for my taste. But that's subjective. I do have a question though. Why not rotisserie it over a bed of hot royal oak lump charcoal without the lid? I would suspect a shorter cook like this needs a hotter direct temp to provide a better char. When I think of Brazilian steakhouses, I think of that char, that beautifully browned beef that seems to always be cooked wonderfully.
I can not wait to give this a try ! but should i use my masterbuilt smoker, or the trusty weber 22 kettle…
All that steak for one guy?