Hi. How do I make basic Brazilian steak and Brazilian steak Oswaldo Aranha style?Thank u.?

Answer 1

Basic Brazilian Steak Marinade

MARINADE:

1 cup olive oil
¼ cup red wine vinegar
2 tablespoons cumin
3 tablespoons black pepper
2 tablespoons granulated garlic
salt to taste

Marinate the steak in a large Ziplock bag for at least
4 hours before cooking. Overnight is best.

Place the steak on the grill and cook over a hot fire, basting frequently with the marinade. Be sure to keep some water available in case of flare-ups. The steak should be 125 to 130 degrees for medium rare to medium.

Serve with Brazilian Salsa Verde.

BRAZILLIAN SALSA VERDE
This is very similar to Argentine Chimichurri, the major difference being the addition of cilantro. Give it a try!

1 bunch of parsley stems removed (about 2 cups)
1 cup fresh cilantro leaves
1 cup olive oil
5 cloves garlic
Salt and pepper to taste

Chop the parsley and cilantro. Add the remaining ingredients, mix well and refrigerate until use.

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BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE

(Churrasco de Sao Paulo a la Parilla con Chimichurri Rojo) Oswaldo Aranha style

Ingredients:

1 recipe Chimichurri Rojo (see below)
Two 1-pound skirt steaks
Kosher salt and freshly ground black pepper to taste
1 recipe Cebollas Fritas (see below)
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley


Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).

Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)

Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)

Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
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Chimichurri Rojo

Ingredients:

1/2 cup Spanish sherry vinegar or red wine vinegar
1/4 cup virgin olive oil
1 1/2 tablespoons hot paprika
2 teaspoons cayenne pepper
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon toasted and ground cumin seeds
1 bay leaf, broken in half
1/2 teaspoon kosher salt

Method:

Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

Makes about 1 cup.
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Cebollas Fritas

Ingredients:

2 extra-large eggs, beaten
1 cup milk
1 large Spanish onion, thinly sliced
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper to taste
1 cup grated Manchego cheese
Canola or peanut oil for frying


Whisk together the eggs and milk in a medium bowl. Toss in the sliced onion and let stand for 30 minutes, stirring occasionally.

Preheat the oven to 400 degrees.

In a large bowl, season the flour with salt and pepper.

Pour an inch of oil into a deep skillet and heat it to 350 degrees. Lift the onions out of the egg mixture and toss them in the flour. Fry, in batches, until golden brown, and transfer to paper towels to drain.

Place the onions in a casserole, sprinkle with the cheese, and bake for 10 minutes. Serve.

Makes 4 servings.

Answer 2

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RE:
Hi. How do I make basic Brazilian steak and Brazilian steak Oswaldo Aranha style?Thank u.?

Answer 3

Brazillian is person from brazil
steak is a cut of meat
OMG you're a sicko cannible
looking for Hannible's lost cookbook
thats just not right - you need some serious help

Answer 4

if you feel comfortable showing up in a swim suit go for it. Just remember most restaurants have a dress code (no shoes no shirt no service). Your paying, so do what you want. You might feel like a fool after wards though.

Answer 5

MARINATE THE MEAT IN BAT URINE.