Brazilian Churrasco with Three Sauces - Chef Recipe by Jennifer Joyce

Step 1

For the Meat Preparation:

Step 3

Cut the steak into 4–6 even portions and season well with salt and freshly ground black pepper on both sides, then put the steak in a shallow non-metallic dish.

Step 5

Put the remaining ingredients in a small bowl and mix well. Pour the marinade over the steaks, turn to coat, then cover and refrigerate overnight. Remove from the refrigerator 1 hour before cooking to bring the meat back to room temperature.

Step 7

Pre-heat a barbeque, or char-grill pan until very hot. Remove the meat from the marinade and pat dry on paper towel, then drizzle with a little extra oil and season with extra salt and pepper.

Step 9

Thread two long metal skewers through two of the steaks and repeat with the others.

Step 11

Grill for 3–4 minutes on each side or until cooked to your liking. Rest in a warm place for 10 minutes, then slice and serve with the sauces.

Step 13

Creamy Aji Verde Sauce:

Step 15

Process all of the ingredients in a blender until smooth, then pour into a serving bowl and season with salt and freshly ground black pepper.

Step 17

Chimichurri sauce:

Step 19

Chop the herbs and put them in a bowl with the garlic, onion and chilli and combine well. Stir in the olive oil and vinegar, then season to taste with salt.

Step 21

Smoky Tomato Capsicum Salsa:

Step 23

Put all the ingredients in a food processor and pulse until roughly chopped. Alternatively, you can chop all the vegetables and herbs by hand. Pour into a bowl and season with salt and freshly ground black pepper to taste.