Rodízio Recipe

Name: Minas Brazilian Steakhouses Rodízio Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 2 kg Beef ribeye; 1.5 kg Pork loin; 1 kg Chicken thighs; 1 kg Lamb chops; 1 cup Olive oil; 6 cloves Garlic, minced; 2 tbs Fresh rosemary, chopped; 2 tbs Fresh thyme, chopped; 2 tsp Salt; 1 tsp Black pepper; 1 kg Cassava (yuca), peeled and cut into chunks; 1 cup Chimichurri sauce; 200 g Mixed salad greens; 2 large Tomatoes, sliced

Inspired by Minas Brazilian Steakhouse

Time3h

Serves8

A traditional Brazilian way to serve food in steakhouses.

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Cline Ancient Wines Zinfandel

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Ingredients

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Meat Selection

4.41 lb (2 kg) Beef ribeye

3 1/3 lb (1.5 kg) Pork loin

2.2 lb (1 kg) Chicken thighs

2.2 lb (1 kg) Lamb chops

Marinade

1 cup olive oil

6 cloves Garlic, minced

2 tbs Fresh rosemary, chopped

2 tbs Fresh thyme, chopped

2 tsp Celtic sea salt

1 tsp black pepper

Sides

2.2 lb (1 kg) Cassava (yuca), peeled and cut into chunks

1 cup Chimichurri sauce

7.05 oz (200 g) Mixed salad greens

2 large Tomatoes, sliced

Method

Preparation

Marinate the Meats

In a large bowl, combine olive oil, garlic, rosemary, thyme, salt, and black pepper. Add the beef, pork, chicken, and lamb and coat evenly. Cover and marinate in the refrigerator for at least 4 hours or overnight for best flavor.

Prepare the Cassava

Boil the cassava in salted water for about 20-25 minutes until tender. Drain and set aside.

Cooking

Grill the Meats

Preheat the grill to medium-high heat. Cook each type of meat on the grill, turning occasionally, until desired doneness is reached (approximately 15-20 minutes for beef, 10-15 minutes for chicken, 12-18 minutes for pork, and 10-15 minutes for lamb).

Serve

Slice the grilled meats into thin pieces and serve on a large platter with boiled cassava, chimichurri sauce, salad greens, and sliced tomatoes.