📝 About This Recipe
Alcatra is the crown jewel of the Brazilian barbecue, a prized cut of top sirloin known for its incredible tenderness and deep, beefy flavor. Unlike many steaks that rely on heavy rubs, this authentic preparation uses the traditional 'Sal Grosso' method to create a savory crust that enhances the meat's natural juices. Perfectly charred on the outside and buttery on the inside, this dish brings the festive spirit of a Rio de Janeiro steakhouse right to your backyard.
🥗 Ingredients
The Star
- 3 pounds Top Sirloin (Alcatra) Roast (one whole piece, ideally with a thin fat cap intact)
The Traditional Seasoning
- 1/2 cup Coarse Sea Salt (Sal Grosso) (Brazilian style coarse salt is preferred)
- 4 cloves Garlic (smashed into a paste)
- 2 tablespoons Olive Oil (for binding the salt)
Molho à Campanha (Brazilian Vinaigrette)
- 3 pieces Roma Tomatoes (seeded and finely diced)
- 1 medium White Onion (finely diced)
- 1/2 piece Green Bell Pepper (finely diced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 pinch Salt and Black Pepper (to taste)
For Serving
- 1 cup Farofa (Toasted Cassava Flour) (store-bought or homemade)
- 2 pieces Lime Wedges (for a bright finish)
👨🍳 Instructions
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1
Remove the Alcatra from the refrigerator at least 45 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
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2
Prepare the Molho à Campanha by combining diced tomatoes, onion, bell pepper, and parsley in a bowl. Whisk the vinegar and olive oil together, pour over the vegetables, season with salt and pepper, and let sit for at least 30 minutes to develop flavors.
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3
Prepare your grill for high-heat indirect cooking. If using charcoal, pile the coals to one side. If using gas, turn one side to high and the other to medium-low.
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4
Pat the meat completely dry with paper towels. A dry surface is essential for a proper crust.
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5
Rub the meat lightly with the 2 tablespoons of olive oil and the smashed garlic paste, ensuring all sides are coated.
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6
Generously coat the entire roast with the coarse sea salt. Don't be afraid; much of this will be tapped off later, but it needs to form a crust now.
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7
Place the Alcatra on the hot side of the grill. Sear for 4-5 minutes per side until a deep brown, caramelized crust forms.
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8
Move the meat to the cooler side of the grill (indirect heat). Close the lid and cook for approximately 15-20 minutes.
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9
Use a meat thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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10
Remove the meat from the grill and place it on a cutting board. Use the back of a knife to gently tap the meat, knocking off the excess large grains of salt.
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11
Tent the meat loosely with foil and let it rest for at least 10-12 minutes. This allows the juices to redistribute throughout the fibers.
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12
Slice the Alcatra against the grain into 1/2-inch thick slices. This is crucial for maintaining the tenderness of the cut.
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13
Arrange the slices on a warm platter and spoon some of the accumulated juices back over the meat.
💡 Chef's Tips
Always slice against the grain to ensure every bite is tender; look for the direction of the muscle fibers and cut perpendicular to them. If you cannot find Brazilian Sal Grosso, use a high-quality kosher salt, but reduce the quantity slightly as it is finer. Keep a spray bottle of water nearby to manage flare-ups if the fat cap drips onto the coals. For a more authentic flavor, add a few chunks of eucalyptus or oak wood to your charcoal. Avoid using fine table salt for the crust, as it will over-salt the meat; the coarse grains are key to the texture.
🍽️ Serving Suggestions
Serve with a side of Brazilian white rice and black beans (Feijão). Offer a bowl of Farofa (toasted cassava flour) for dipping the meat slices to add a nutty crunch. Pair with a cold Caipirinha, the national cocktail of Brazil, to cut through the richness of the beef. Include grilled garlic bread (Pão de Alho) as a classic churrasco accompaniment. A simple green salad with a light lemon vinaigrette balances the savory intensity of the Alcatra.