Garlic Sirloin – Brazil

So it’s World Cup Time. As much as I would love to be heading out to Brazil to support the US Soccer Team I’m stuck here. So for the duration of the World Cup we’ll be doing a lot of Brazilian food. I’m glad that we get to cover a country with such great food. If you have a favorite Brazilian food let us know and we’ll add to our list of foods to make.

I first encountered Garlic Sirloin or Picanha at Tucanos Brazilian Grill. It quickly became my wife’s favorite dish. I’ve played with this recipe a bit and have settled on this one as my favorite. The garlic comes out tasting great, not to strong and not too weak. This is pretty easy to make, just keep a few things in mind while preparing and grilling it. First, this is no time to use margarine. Use real butter to get that risk flavor and texture. I added a teaspoon of olive oil to help keep the butter mix from setting up. The next tip is do not, under any circumstances trim the fat off the sirloin until after it’s cooked. You want to keep that fat on there to help keep the meat tender. Also make sure to cook the meat on a HOT grill, you want the searing action of the high heat to help trap the juice inside the meat. Garlic sirloin should practically melt in your mouth when it’s done, so don’t over cook it or you’ll end up with slightly garlic flavored leather, and that’s just wrong!