Latin American & Caribbean · Lunch · Dinner
Churrasco with Fresh Vinaigrette Salsa
Churrasco com Molho à Campanha
Juicy salt-crusted beef seared hot over the grill, Brazilian steakhouse style, then sliced thin and spooned with a bright tomato, onion and pepper vinaigrette. Lean top sirloin, trimmed of visible fat, keeps the smoky churrascaria flavour with far less fat than a fatty picanha.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 9% · Fat 35% · Protein 56%
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Ingredients
For 4 servings- 600 gLean beef top sirloin, all visible fat trimmed
- 1 tsp5 gCoarse sea salt
- 2 cloves6 gGarlic, minced
- 2 medium250 gRipe tomatoes, finely diced
- 1 small70 gOnion, finely diced
- 1/2 medium75 gGreen bell pepper, finely diced
- 1/3 cup10 gFresh flat-leaf parsley, chopped
- 2 tbsp30 gRed wine vinegar
- 1 tbsp14 gExtra virgin olive oil
- 2 tbsp30 gCold water
- 1/8 tspFine salt (for the vinaigrette)
- 1/2 tspBlack pepper, ground
Steps
- 1
Take the beef out of the fridge 15 minutes before grilling and pat it dry.
- 2
Cut the beef with the grain into 3-4 thick strips, about 4 cm wide.
- 3
Rub the minced garlic over the beef, then press the coarse salt evenly onto all sides.
- 4
Thread each strip onto a skewer, curving it into a C shape, or leave flat for a grill pan.
- 5
In a bowl, combine the tomatoes, onion, bell pepper and parsley.
- 6
Stir in the vinegar, olive oil, water, fine salt and black pepper, then set the vinaigrette aside to marinate.
- 7
Heat a grill or grill pan to high heat.
- 8
Grill the beef for 4-6 minutes per side, turning until well browned all over.
- 9
Check the thickest part with a thermometer: at least 63 °C / 145 °F, which gives a medium steak and is the recommended safe minimum for whole cuts.
- 10
Rest the beef on a board for at least 3-5 minutes so the juices settle.
- 11
Slice thinly across the grain and serve with the vinaigrette spooned over.
Swaps, storage and make-ahead
Swaps
- Use flank steak or skirt steak instead of top sirloin if it is easier to find, slicing it thinly across the grain.
- Swap the green bell pepper for red or yellow bell pepper for a sweeter, more colourful vinaigrette.
- Use white wine vinegar or fresh lime juice in place of red wine vinegar for a milder, brighter salsa.
- For a plant-based version, grill thick slices of portobello mushroom or firm tofu with the same garlic and salt rub and serve with the vinaigrette.
Storage
Refrigerate leftover beef and vinaigrette in separate airtight containers within 2 hours; the beef keeps about 3 to 4 days and the vinaigrette is best within 1 to 2 days. Reheat the beef until steaming hot, or enjoy it cold, sliced over salad; the vinaigrette should not be frozen.
Make ahead
Dice the tomatoes, onion, bell pepper and parsley up to a day ahead and refrigerate, then stir in the dressing an hour before serving. The beef can be trimmed, cut into strips and rubbed with garlic a few hours ahead and kept covered in the fridge, adding the coarse salt just before grilling.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Sulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (273 g) | Per 100 g | |
|---|---|---|
| Calories | 254 kcal | 93 kcal |
| Protein | 34.3 g | 12.6 g |
| Carbohydrates | 5.8 g | 2.1 g |
| of which sugars | 2.9 g | 1.1 g |
| Fiber | 1.5 g | 0.5 g |
| Fat | 9.7 g | 3.6 g |
| of which saturated | 2.8 g | 1 g |
| Sodium | 649 mg | 238 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
