All South American countries have their particular method of ‘churrasco’, which is the Spanish word for grill. In Brazil the cuts of meat are skewered and slowly roasted on a rotisserie over charcoal. As the sides cook, the meat is thinly sliced off, like a kebab. Since most of us have pretty basic barbecues, I’ve devised a marinade that pimps up any cut of meat no matter what grill you use. Try it with one or all three of the sauces.
Cut the steak into 4-6 even portions and season well with salt and freshly ground black pepper on both sides, then put the steak in a shallow non-metallic dish. Put the remaining ingredients in a small bowl and mix well. Pour the marinade over the steaks, turn to coat, then cover and refrigerate overnight. Remove from the refrigerator 1 hour before cooking to bring the meat back to room temperature.
Preheat a barbecue or chargrill pan until very hot. Remove the meat from the marinade and pat dry on paper towel, then drizzle with a little extra oil and season with extra salt and pepper. Thread two long metal skewers through two of the steaks and repeat with the others. Grill for 3-4 minutes on each side or until cooked to your liking. Rest in a warm place for 10 minutes, then slice and serve with the sauces (recipes on the following page).
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