Gaucho-Style Brazilian Barbecue
(Churrasco A Gaucha)
- Beef sirloin with the fat cap, 4 ea.: 6 to 8 oz piece folded and skewered on a large Churrasco skewer
- ¾ cup lime juice
- 1/3 cup dry red wine
- 1 onion
- 1 brunoise
- 2 Garlic cloves, minced
- 2 tsp. minced oregano
- 1 bay leaf
- 1 tsp. black pepper, freshly ground
- salt to taste
- Combine all ingredients and allow to marinate for several hours or overnight.
- When ready to barbecue, remove meat from marinade, pat dry with paper towels and grill on both sides to desired degree of doneness.
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