posted July 28, 2016
Brazilian Garlic Sirloin Steaks
THESE BRAZILIAN GARLIC SIRLOIN STEAKS WILL BE THE PERFECT COMPANION TO THE UPCOMING GAMES IN RIO! HUGE THANKS TO MCCORMICK GRILL MATES FOR SPONSORING THIS POST. THE RECIPE, OPINIONS, TIPS, AND TRICKS ARE COMPLETELY MY OWN.
My husband and I LOVE to go out to eat at those Brazilian Steakhouses where they bring out endless rounds of meat straight from the fire to your plate. It’s like an endless supply of all of the tasty meat treats you could possibly imagine and all you have to do is sit there and leave your little table marker to green, which means, “keep bringing all of the meats!” Have you ever been to one of those restaurants?! Man, I get the meat sweats just thinking about it.
This recipe for Brazilian Garlic Sirloin Steaks was inspired by not only those restaurants, but the upcoming games in RIO! I feel like the tasty Brazilian flavors are about to completely take off. True story, I am a little (more than a little) obsessed with the amazing atmosphere surrounding the Games. When I was a young teen, the Winter Games came to my hometown of Salt Lake City and I was able to attend a bunch of the events. Our school was not too far away from a lot of the ski resorts and we were actually bused from the middle school straight up to the competitions. I even got to attend a few medal ceremonies! Ever since then I’ve been hooked! I think the world is a little more keen to venture into the world of Brazilian foods and flavors than they were to foray into Utah cuisine for some reason (fry sauce and green Jell-o anyone?).
I can’t blame people for their interest in Brazilian food and apparently neither could McCormick Grill Mates! They developed this amazing new Brazilian Steakhouse Marinade to bring all of the bold flavors of Brazil to your BBQ this summer. Our favorite dish at the Brazilian steakhouses are the sirloin steaks, basted in sweet and savory garlic and roasted in a rotisserie so I knew exactly what I was aiming for with this recipe.
We actually have a rotisserie at home and I LOVED the excuse to bust it out, but if you don’t have one, no stress! Simply cube the sirloin steaks when you remove them from the marinade and thread them onto individual kebab skewers. You want HIGH direct heat for this recipe initially, this will give the exterior of the steak a nice crusty exterior For the last 5 minutes of cooking, move the steaks off of the direct heat and baste with a little of the remaining marinade that is amped up with additional garlic. These kebabs will make your tongue tingle in the most amazing way possible. Please note: these steaks are much more pleasurable to eat while watching Gold Medal swimmers.
Brazilian Garlic Sirloin Steaks
- 2 pounds sirloin steak
- 1 packet McCormick Grill Mates Brazilian Steakhouse Marinade
- 1/4 cup avocado oil (or another cooking oil)
- 1/4 cup water
- 2 Tablespoons lime juice
- 2 Tablespoons freshly minced garlic
- Combine the McCormick Grill Mates Brazilian Steakhouse Marinade, oil, water, lime juice, and garlic in a small bowl. Pour the marinade over the steaks in a large gallon zip-top bag, reserving 2 Tablespoons of the marinade for later use. Allow the steaks to marinate on the counter for 30 minutes while they come to room temperature.
- Preheat your grill and assemble your rotisserie attachment. If you aren't using a rotisserie, prepare your grill for 2-zone cooking with a high heat side and a low heat side.
- Remove the steaks from the marinade and shake off any excess. Thread the steaks onto the rotisserie spit. If you are using kebabs, dice the steak into cubes and thread onto the skewers.
- Place the steak on the rotisserie or high heat side of your grill. Cook, turning frequently, until the internal temperature reaches 120 degrees (about 8-10 minutes on the grill, 30-45 on the rotisserie). Use a basting brush to coat the steak with the reserved marinade. Move the kebabs to the low heat side of your grill or continue to cook on the rotisserie for an additional 5 minutes or until your steaks reach your desired temperature. 125 for rare, 135-140 for medium, 150 for medium well.
- Remove the steaks from the grill and allow to rest for several minutes before slicing from the skewers to serve.
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