Churrasco Recipe
- a large sirloin of 7 pounds or more: about 3 inches thick; or you can use two steaks with a combined weight of 7 or more pounds.
- butter seasoned to taste with dried rosemary
- 2 cups of finely chopped green onions
- 1/2 pound plus 2 tablespoons of butter
- dash or two of dried rosemary
- 1 1/2 teaspoons ground black pepper
- 1 cup of white wine
- 1/2 cup of wine vinegar
- Broil the steak and during the cooking baste once or twice with the herbed butter. Cook the meat just to the rare state and char it at the last minute.
- Meanwhile prepare the following sauce: Sauté onions in 1/2 pound of butter until just soft. Add rosemary, black pepper, white wine and vinegar.Bring this to a boil, lower the heat and simmer for 5 minutes.Taste for seasoning and add rest of butter.
- When the steak is ready, cut it in rather thin diagonal slices and put these in the sauce for a minute. Serve each person some of the sauce with the meat.
- Good accompaniments for this steak dish are home fried potatoes, sautéed or roasted onions, and French bread with butter. For a drink, beer is the best choice, since the vinegar in the sauce will kill a good wine.
- Substitute any other steak cut; or slice rare rib roast of beef and serve it in the same manner.
