Best 10 Brazilian Style Steaks With Country Sauce Recipes

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In the heart of Brazil, where churrascarias and steakhouses reign supreme, lies a culinary gem known as "Brazilian Style Steaks with Country Sauce." This tantalizing dish captures the essence of Brazilian cuisine, blending the smoky, savory flavors of grilled meat with a creamy, tangy sauce that will transport your taste buds to the vibrant streets of Rio de Janeiro. Whether you're a seasoned carnivore or a novice steak enthusiast, preparing this mouthwatering dish is an adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA



Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

One 1 1/2-pound flank steak
3 tablespoons Worcestershire sauce
Freshly ground black pepper
Coarse salt
2 cups chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon ground cumin
Juice of 1/2 lemon
Rice vinegar
Kosher salt
Vegetable oil, for frying
2 yucca roots, peeled, cut into 2-inch pieces and parboiled
1 tablespoon fine salt
1/2 tablespoon sugar
1 teaspoon chili powder

Steps:

  • Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
  • Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
  • In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.
  • Preheat a deep fryer to 350 degrees F.
  • In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
  • Slice the steak, top with the chimichurri and serve with the fried yucca.

BRAZILIAN-STYLE STEAKS WITH COUNTRY SAUCE



Brazilian-Style Steaks With Country Sauce image

Provided by Elaine Louie

Categories     dinner, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 white onion, diced
1 green bell pepper, diced
1 tomato, seeded and diced
1/2 teaspoon freshly ground black pepper
2 teaspoons minced fresh parsley
1 teaspoon salt
1/2 cup white vinegar
1 tablespoon extra-virgin olive oil
4 beefsteaks, 6 ounces each
4 tablespoons butter, softened
Kosher salt, to taste

Steps:

  • In a glass or ceramic bowl, combine the onion, green pepper, tomato, black pepper, 1 teaspoon of the parsley, the salt, vinegar and olive oil. Cover, and refrigerate for 12 hours. Add remaining parsley, and place in a serving bowl.
  • Coat the steaks on all sides with softened butter. Sprinkle with kosher salt, as desired. Grill to taste. Serve with sauce.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 16 grams, Sodium 720 milligrams, Sugar 3 grams, TransFat 2 grams

BRAZILIAN-STYLED-STEAK WITH GARLIC DIPPING SAUCE



Brazilian-Styled-Steak With Garlic Dipping Sauce image

You need one recipe of http://www.food.com/recipe/chimichurri-rojo-for-brazilian-styled-steak-and-other-meats-517909 recipe#517909 Time includes preparing of it but does not include overnight marinating time

Provided by MarraMamba

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup water, chimchurri rojo
two 1-pound skirt steak
1/4 cup olive, pitted and chopped
1 tablespoon minced Italian parsley

Steps:

  • Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
  • To cook the steaks, prepare a medium-hot grill.
  • Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.
  • Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.

Nutrition Facts : Calories 10, Fat 0.9, SaturatedFat 0.1, Sodium 64, Carbohydrate 0.6, Fiber 0.3, Protein 0.1

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



Brazilian-Style Barbecued Steak with a Garlicky Marinade and Dipping Sauce image

Categories     Beef     Garlic     Marinate     Fall     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 5

1 recipe Chimichurri Rojo
Two 1-pound skirt steaks
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley leaves
Kosher salt and freshly toasted and ground black pepper, to taste

Steps:

  • Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
  • To cook the steaks, prepare a medium-hot grill.
  • Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)
  • Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.

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



Barbecued Steak Brazilian-Style, with Garlicky Marinade and Dipping Sauce image

Provided by Norman Van Aken

Categories     Beef     Garlic     Olive     Marinate     Backyard BBQ     Steak     Summer     Grill     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.
  • Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE



Brazilian Marinated Steaks With Chile Lime Sauce image

For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either way, remember to wash up after handling them! Be prepared for fragrant breath after this meal as garlic and onion are present in abundance. You may even enjoy the smell again in a hot shower the next morning as is oozes through your pores. ;-)

Provided by SusieQusie

Categories     Lime

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

5 malagueta hot peppers (or to taste but for gosh sakes don't wimp out, use SOME!) or 5 jalapeno peppers (or to taste but for gosh sakes don't wimp out, use SOME!)
1 teaspoon salt
1 small white onion, finely diced
4 large garlic cloves, finely chopped
1/2 bunch italian fresh parsley leaves, rough chopped
3 limes, juice of
4 sirloin steaks, 1 1/2-inch thick
1/2 cup freshly-squeezed lime juice
1/3 cup dry red wine
1 small onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons dried oregano
1 bay leaf
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper

Steps:

  • SAUCE: Place the peppers and salt in a mortar and crush them with the pestle or take the less energetic way and process them in a blender or food processor until you have a thick paste.
  • Gradually add the onion and garlic and continue to mash into the paste.
  • Then add the parsley to the paste, mashing as you do.
  • Stir in the lime juice until you have a thick,liquid sauce.
  • Cover and let stand at room temperature.(Makes about 1/2 cup).
  • *******.
  • STEAKS: Place the steaks in a single layer in a large glass or ceramic baking dish.
  • Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
  • Cover and refrigerate, turning every couple of hours -- for about 4 hours.
  • Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
  • Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.

Nutrition Facts : Calories 1082.2, Fat 70.4, SaturatedFat 27.4, Cholesterol 300.9, Sodium 1386, Carbohydrate 17.2, Fiber 2.1, Sugar 5.6, Protein 88.5

COUNTRY-STYLE STEAK



Country-Style Steak image

Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes.

Provided by hmclaurin

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h35m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
1 teaspoon cracked black pepper
1 teaspoon seasoned salt
¼ teaspoon garlic powder
1 pound beef cube steaks
½ cup olive oil
2 cups beef broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
  • Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

Nutrition Facts : Calories 355 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 19.9 g, Fiber 1 g, Protein 18.3 g, SaturatedFat 4.1 g, Sodium 655.7 mg, Sugar 0.1 g

MY COUNTRY STYLE STEAK



My Country Style Steak image

A simple and easy recipe for cube steak that can easily be stretched to feed as many as you like. Serve over rice or potatoes.

Provided by SUZANNER

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h10m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
1 pound cube steak, cut into bite-sized pieces
½ cup all-purpose flour for coating
1 tablespoon all-purpose flour
1 (1 ounce) envelope dry onion soup mix
2 cups water, or as needed
salt and pepper to taste
garlic salt to taste

Steps:

  • Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside.
  • Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 17.8 g, Cholesterol 27.3 mg, Fat 12.9 g, Fiber 0.9 g, Protein 15.9 g, SaturatedFat 3.2 g, Sodium 732 mg, Sugar 0.4 g

BRAZILIAN-STYLE SKIRT STEAK



Brazilian-Style Skirt Steak image

Skirt steak is definitely not something you hear of too much as being served by itself (nt in a fajita, that is), but now that I've mastered the concept of making it, I love to serve it as the main course for dinner and my husband can't get enough of it. He loves Brazilian steaks, which I had never attempted to tackle until a co-worker of mine told me the secret to great brazilian meat... SEA SALT! Who would've known?!

Provided by Krystal-Belle

Categories     Steak

Time 48m

Yield 6 ounce steak, 2 serving(s)

Number Of Ingredients 2

1 whole skirt steak
sea salt (enough to coat steak) or kosher salt (enough to coat steak)

Steps:

  • Coat both sides of the steak in sea salt or kosher salt, either would be fine.
  • Pan-sear both sides of the steak, about 2-3 minutes on each side over medium-high heat.
  • Remove from pan and completely wrap steak in foil.
  • Grill or bake at 350 for about 30-40 minutes for a well done steak.
  • I usually serve this with a sea-salted potato (cover potato in sea salt, wrap in foil, bake for 1 hour on 350 degrees).

Nutrition Facts : Calories 371.9, Fat 18.7, SaturatedFat 7.1, Cholesterol 147.4, Sodium 152, Protein 47.8

BRAZILIAN GRILLED FLANK STEAK



Brazilian Grilled Flank Steak image

Make and share this Brazilian Grilled Flank Steak recipe from Food.com.

Provided by Kim127

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs flank steaks
6 garlic cloves, minced
1/2 small hot pepper, such as jalapeno or 1/2 small serrano pepper, minced
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1 (14 ounce) can hearts of palm, drained, halved lengthwise and thinly sliced
4 medium tomatoes, chopped
1/2 cup red onion, chopped
1/2 small hot chili peppers, such as jalapeno or 1/2 small serrano pepper, minced
1/4 cup fresh cilantro, chopped
2 tablespoons red wine vinegar
1/4 teaspoon kosher salt

Steps:

  • Preheat grill to high.
  • To prepare steak, combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
  • To prepare salsa, combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
  • Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare.
  • Transfer to a cutting board, tent with foil and let rest for 5 minutes.
  • Cut the steak across the grain into thin pieces. Serve with the salsa.

Tips:

  • For the best flavor, use high-quality flank steak or skirt steak.
  • Make sure to marinate the steak for at least 30 minutes, or up to overnight, to tenderize it and infuse it with flavor.
  • When grilling the steak, cook it over high heat for a short amount of time to get a nice char on the outside while keeping the inside juicy and tender.
  • Let the steak rest for a few minutes before slicing it, to allow the juices to redistribute throughout the meat.
  • Serve the steak with your favorite sides, such as rice, beans, and vegetables.

Conclusion:

Brazilian-style steaks are a delicious and flavorful dish that can be easily prepared at home. By following these tips, you can make sure your steak turns out perfectly every time.

So next time you're looking for a special meal to impress your friends or family, give Brazilian-style steaks with country sauce a try. You won't be disappointed!

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