Grilled Picanha | Brazilian Steakhouse Experience at Home
Do you enjoy the Brazilian Steakhouse experience? You know -- large churrascos or rotisseries serving cuts of steak on swords or skewers.
Arrachera Rub Recipe
INGREDIENTS:
1/4 cup coarse kosher salt
1/4 cup brown sugar
2 tablespoons smoked paprika
2 tablespoons garlic powder
1 tablespoon fresh cracked black pepper
1 tablespoon dried cilantro or Mexican oregano
2 teaspoons ancho chili pepper
1 teaspoon cumin
Learn more about the Picanha, often called the Coulotte, cut:
~~ If it's not CERTIFIED, it's not the best. ~~
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Perfectly Grilled T Bone Steak Recipe with Herb Compound Butter
Grilling anything can be tricky because of the extreme direct heat that grill flames give off.
Whether it’s vegetables or a T Bone steak like in this recipe, there are some important steps you must take to ensure your steak is cooked to perfection.
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Ingredients for this Recipe:
For the Butter and Steak:
• 3 tablespoons olive oil
• ½ peeled and small diced sweet onion
• 4 finely minced cloves of garlic
• 12 ounces softened unsalted butter
• 2 tablespoons fresh chopped thyme
• 2 tablespoons fresh chopped rosemary
• zest of 2 lemons
• juice of 2 lemons
• 1 tablespoon Worcestershire sauce
• 2 1-pound T Bone Steaks
• sea salt and fresh cracked pepper to taste
For the Optional Baked Potato:
• 3 large washed Idaho potatoes
• 3 tablespoons of olive oil
• 1 tablespoon sea salt
• shredded cheddar cheese for garnish
• chopped fresh chives for garnish
• chopped crispy bacon for garnish
• roasted garlic bulbs and tomatoes on the vine for garnish
Serves: 2
Prep time: 15 minutes
Cook Time: 15 minutes
Rest Time: 5 minutes
Instructions
1. Preheat the grill to high heat, 450° to 550°.
2. Butter: Add 1 tablespoon of olive oil to a medium size saute pan over medium-low heat and cook the onions and garlic until lightly browned, about 5 to 7 minutes. See note.
3. Transfer the onions and garlic to a stand mixer with the whisk attachment along with the butter, lemon zest, lemon juice, thyme, rosemary, Worcestershire sauce, salt and pepper and mix on medium speed for 5 to 7 minutes or until light and fluffy. See note.
4. Steak: Coat the steak in the remaining 2 tablespoons of olive oil on all sides and season the steak on all sides with salt and pepper and place on a very hot grill (450° to 550°).
5. Cook for 4 minutes, give a quarter turn and cook for 2 more minutes and then flip over cooking for another 2 minutes to achieve a rare to medium-rare internal temperature.
6. Rest the steak for 3 to 5 minutes before serving with the lemon butter, slicing and serving.
7. Optional Baked Potato: In a large bowl coat the potatoes with 3 tablespoons of olive oil and 3 teaspoons of sea salt and poke some holes in the potatoes using a fork.
8. Once coated place on a sheet tray lined with parchment paper and place in the oven and bake at 375° for 60 minutes.
CHEF NOTES:
• For the butter be sure to stir the onions and garlic every 30 seconds or so, so that they do not burn which can take place on the outer edges of the pan.
• You can absolutely mix the butter using a whisk in a large bowl as long as the butter is soft enough or using an electric hand mixer.
• You may not get the perfect grill marks, and that’s ok. The most important thing is that there is some caramelization and marks on the steak and that it is cooked the perfect internal temperature. Grill marks are for show, nothing else!
London Broil Recipe - Grass-Fed Top Round Steak
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Grilled Flank Steak on Santa Maria Style Grill
Flank Steak Tacos Grilled on a Santa Maria attachment for the Weber Kettle Grill
#flanksteak #tacos #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- BBQ Gloves -
The Santa Maria attachment came from Gabbysgrills.com. It fits a 22” Weber for Santa Maria style cooking.
First the flank steak goes into a marinade for a couple hours. Then I start a couple chimneys of Lump charcoal and add them to the Weber once hot. Place the Santa Maria attachment on the grill and spray the cooking grate with vegetable spray.
Give it a few minutes to get hot and adjust the cooking grate several inches above the hot coals. Place veggies right on the grate and grill for 5-10 minutes turning often. Cool and roughly chop. Place the tomatoes, onion, peppers, and cloves of garlic in a food processor.
Squeeze the lime halves and season with ground cumin, salt, and black pepper. Pulse until everything is combined and pour into bowl. Refrigerate the salsa for at least an hour.
Lower the Santa Maria right over the coals and sear the steaks for 1 ½ - 2 minutes on each side. Raise the grate several inches and continue to cook away from direct heat until it reaches medium rare about 125-130⁰ (or your desired doneness).
Remove each steak from the grill and place on a cutting board covered loosely with aluminum foil. While the steaks rest warm flour or corn tortillas on the grill. It only takes about 30 seconds on each side.
To serve these tacos; slice the flank steaks across the grain into thin strips. You can dress them with your favorite toppings.
If you don’t have a Santa Maria Grill this attachment is a good option for the Weber. Also you can create this recipe on any grill just set it up for a 2 zone fire.
Flank Steak Tacos Recipe
Ingredients:
- 2 Flank Steaks (16-18oz each)
- 12oz Tequila Lime Marinade*
- 1 package Flour or Corn Tortillas
- 1 cup Fire Roasted Salsa*
- 1 cup Fresh Guacamole
- ¼ cup Cilantro chopped
- 1 small White Onion diced fine
- 1 Lime cut into wedges
- Mexican style Hot sauce
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Course Ground Black Pepper
Directions:
1. Place flank steaks in a gallon ziplock bag and pour marinade (recipe below) over the steaks. Close the bag removing as much air as possible. Gently move the steaks around to cover completely in marinade. Rest in refrigerator for 2 hours.
2. Prepare Santa Maria or other charcoal grill for direct grilling with 2 chimneys of Lump Hickory Charcoal.
3. Remove flank steaks from marinade allowing excess marinade to drip off. Season the outside with a pinch of Kosher Salt and Black Pepper.
4. Grill each steak close to the hot coals for 1 ½ minutes on each side. Raise the grill grate away from the hot coals and continue to cook to desired doneness (125⁰internal for medium rare).
5. Rest flank steaks for 5-10 minutes on cutting board loosely tented with aluminum foil.
6. Place tortilla shells on grill grate just above the hot coals to warm about 30 seconds on each side.
7. Slice flank steaks across grain into thin strips.
*Tequila Lime Marinade Recipe
- 1/4 cup Worcestershire
- 1/4 cup olive oil
- 1/4 cup Water
- 2oz Tequlia
- 2oz Lime Juice
- 2 TBS Cilantro
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
*Fire Roasted Salsa Recipe
- 6 Roma tomatoes
- 2 Fresno peppers
- 1 jalapeño pepper
- 1 white onion (cut in half)
- 1 bulb garlic
- 1 Lime
- 1/4 cup cilantro
- 1 teaspoon Cumin
- Salt & Pepper to taste
Directions:
1. Prepare grill for direct cooking over lump charcoal.
2. Wash and paper towel dry vegetables.
3. Place tomatoes, onions, peppers, garlic, and lime on hot grill.
4. Cook until outer skin chars turning often about 5-10 minutes total.
5. Cool on cutting board and roughly chop. Add vegetables to a food processor along with cumin and several pinches of Salt and Pepper.
6. Pulse food processor until all ingredients are combined. Pour into a bowl and refrigerate for an hour. (Optional) Add finely chopped cilantro before serving.
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Grilled Skirt Steak | Dry Rub Carne Asada Recipe
The right beef cut -- like skirt steak, plus perfect spices will make taco night even more delicious. Chef Michael is in the back yard grilling skirt steak for tacos. He begins by mixing up a signature arrachera dry rub, uses charcoal for added smoky flavor, and grills the tortillas, too. Don't miss his simple techniques for amazing Skirt Steak Tacos with Arrachera Rub.
Get the recipe Skirt Steak with Arrachera Rub recipe:
INGREDIENTS:
2 - 3 pounds Certified Angus Beef ® skirt or sirloin flap steak
2 tablespoons coarse kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 1/2 teaspoons fresh cracked black pepper
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons dried cilantro or Mexican oregano
1 teaspoon ancho chili pepper
1/2 teaspoon cumin
We recommend using outside skirt steak for this recipe. Learn more about this beef cut here:
~~ If it's not CERTIFIED, it's not the best. ~~
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Grilled Steak Fajitas - Mexican Style with Grilled Veggies
Grab our tasty Green Chile Chipotle Relish here:
Recipe below
Used in this video: Cowboy Hash Knife:
Related video: Homemade Tortillas -
Grilled Steak Fajitas
2 - 3 skirt steaks
Lime juice
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 jalapenos
I large onion
1/4 cup water
Seasoning mix
¼ cup of chili powder
2 tablespoons cumin
1 ½ tablespoons coarse sea salt
1 ½ tablespoons coarse ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 teaspoons oregano
3 teaspoons Ancho Chili powder
-Rub both sides of steak with lime juice and then sprinkle with the seasoning mix over the meat generously on both sides and rub in well. Be sure to reserve about 1 tablespoon of the seasoning to sue later.
-Place in a plastic sack and refrigerate for at least 6 hours or overnight. Remove from the refrigerator 40 minutes before grilling.
-Cut peppers, jalapenos and onion in half. Place on a clean and oiled grill and cook until charred and tender, flipping and rotating as needed. Close the lid while grilling. Set aside in a warm place.
-Place steak on an oiled grill over medium-high heat and close the lid and cook about 2 to 3 minutes per side. Remove from grill and let rest a few minutes before slicing. Slice thinly at an angle against the grain.
-Slice the veggies and place in large cast iron skillet. Stir in the sliced meat. Add the water. Season with the remaining seasoning mix, to taste. Simmer for about 45 minutes, stirring occasionally.
-If using a crockpot, add about 1/2 cup of water and cook on low for about 45 minutes to 1 hour.
Serve with tortillas, cheese, sour cream, etc.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking