Churrasco

Instructions

1. 1 Cut the beef into thick steaks about 2 inches thick, keeping any fat cap intact as it bastes the meat during cooking and adds tremendous flavor.
2. 2 Season the beef generously on all sides with coarse sea salt, pressing it into the surface, and let it rest at room temperature for 30 minutes before grilling.
3. 3 Thread the beef onto large skewers, bending each piece into a C-shape so the skewer passes through three times, ensuring the meat stays secure during rotation.
4. 4 Grill the skewered beef over hot charcoal, rotating every 10 to 15 minutes, maintaining a distance of about 12 inches from the coals to cook slowly and evenly.
5. 5 Once the exterior is beautifully charred and the interior reaches your desired doneness (medium-rare is traditional), slice thin pieces directly from the skewer onto plates.
6. 6 Serve immediately with chimichurri sauce, farofa, vinagrete salsa, and white rice on the side.