Brazilian Churrasco

Instructions

1. Prepare the meat
   Remove the meat from the refrigerator and allow it to come to room temperature for about 30 minutes. If using picanha, keep the fat cap intact but score it lightly in a diamond pattern. Pat the meat dry with paper towels.
2. Season the meat
   Generously season all sides of the meat with coarse sea salt and freshly ground black pepper. Traditional Brazilian churrasco relies on simple seasoning to let the meat's flavor shine through.
3. Make the chimichurri sauce
   In a medium bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and lime juice. Stir well and let it sit for at least 20 minutes to allow the flavors to meld. This sauce will be served alongside the grilled meat.
4. Prepare the grill
   Heat your grill to high heat (about 450-500°F/230-260°C). If using charcoal, arrange the coals for direct heat grilling. If you have metal skewers or a rotisserie attachment, prepare them for use.
5. Grill the meat
   Place the meat on the grill, fat side up if using picanha. For authentic churrasco style, you can thread larger cuts onto metal skewers. Sear the meat on high heat for about 5 minutes per side, then move to a cooler part of the grill to continue cooking to desired doneness. For medium-rare, cook until the internal temperature reaches 130-135°F (54-57°C).
6. Grill the vegetables
   While the meat is cooking, grill the bell pepper and onion quarters until they are slightly charred and tender, about 8-10 minutes, turning occasionally. Remove from grill and set aside.
7. Rest and slice the meat
   Remove the meat from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat. Then, slice the meat against the grain into thin slices, approximately 1/4 inch thick.
8. Serve
   Arrange the sliced meat on a serving platter with the grilled vegetables. Serve immediately with the chimichurri sauce on the side. In traditional Brazilian style, you can continue to grill and slice meat as guests eat, bringing freshly grilled slices to the table.