📝 About This Recipe
Maminha, also known as the tri-tip, is the most prized cut in Brazil after Picanha, celebrated for its incredible marbling and buttery tenderness. This recipe brings the authentic Churrasco experience to your home, featuring a salt-crusted roast finished over high heat for a perfect crust. Served with zesty homemade chimichurri and toasted garlic farofa, it offers a sophisticated balance of smoke, salt, and acidity that captures the soul of Southern Brazil.
🥗 Ingredients
The Meat
- 2.5 - 3 pounds Maminha (Tri-tip) (untrimmed with a good fat cap, at room temperature)
- 3 tablespoons Sal Grosso (Brazilian Coarse Sea Salt) (or kosher salt as a substitute)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 pieces Garlic Cloves (smashed for rubbing)
- 2 tablespoons Olive Oil (to coat the meat)
Fresh Chimichurri Sauce
- 1 cup Flat-leaf Parsley (finely chopped)
- 1 tablespoon Fresh Oregano (finely chopped)
- 3 tablespoons Red Wine Vinegar
- 2 pieces Garlic Cloves (minced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat)
- 1/2 cup Extra Virgin Olive Oil
Garlic Farofa (Toasted Cassava Crumbs)
- 1.5 cups Mandioca Flour (Cassava Flour) (toasted or plain)
- 4 tablespoons Unsalted Butter
- 1/4 cup Smoked Bacon (finely diced)
- 1/2 small Onion (finely diced)
- to taste Salt and Pepper
👨🍳 Instructions
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1
Remove the Maminha from the refrigerator at least 45 minutes before cooking to ensure even roasting.
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2
Pat the meat completely dry with paper towels. Use a sharp knife to score the fat cap in a crosshatch pattern, being careful not to cut into the flesh.
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3
Rub the meat with the smashed garlic cloves, then coat lightly with olive oil. Generously coat all sides with the Sal Grosso (coarse salt) and black pepper.
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4
Prepare your grill for two-zone cooking: one side high heat and one side medium-low. If using an oven, preheat to 400°F (200°C).
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5
While the grill heats, prepare the Chimichurri by whisking the parsley, oregano, minced garlic, vinegar, chili flakes, and olive oil in a bowl. Let it sit for at least 20 minutes.
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6
For the Farofa: Melt butter in a skillet over medium heat. Sauté the bacon until crisp, then add the onions until translucent. Pour in the cassava flour and stir constantly for 5-8 minutes until golden brown and fragrant. Season and set aside.
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7
Place the Maminha on the grill, fat side up, on the indirect (cooler) side. Close the lid and roast for about 25-30 minutes.
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8
Check the internal temperature. When it reaches 115°F (46°C), move the meat to the direct high-heat side of the grill.
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9
Sear the meat for 3-5 minutes per side, starting with the fat cap down. Watch for flare-ups as the fat melts. You want a deep, mahogany crust.
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10
Remove the meat from the grill when the internal temperature reaches 130°F (54°C) for medium-rare.
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11
Transfer to a cutting board and let the meat rest, uncovered, for 15 minutes. This is crucial for juice retention.
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12
Identify the grain of the meat. Maminha is unique because the grain changes direction mid-way; adjust your slicing to always cut against the grain for maximum tenderness.
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13
Slice into thin ribbons and serve immediately with a spoonful of Chimichurri and a side of Farofa.
💡 Chef's Tips
Always use coarse salt rather than table salt; it creates the signature churrasco crust without over-salting the interior. Don't trim the fat cap! It basts the meat as it cooks, providing the essential flavor and moisture Maminha is known for. If you don't have a grill, sear the meat in a cast-iron skillet first, then finish in the oven. When slicing, look closely at the muscle fibers; the tri-tip grain radiates like a fan, so you will need to rotate the meat slightly as you slice.
🍽️ Serving Suggestions
Serve with authentic Brazilian Arroz Branco (white rice) and Feijão (black beans). A side of grilled pineapple dusted with cinnamon provides a perfect sweet-acidic contrast. Pair with a cold Caipirinha or a robust Malbec to cut through the richness of the fat. Add a simple 'Campanha' salad (Brazilian vinaigrette) with diced tomatoes, onions, and bell peppers.