First Step: THE MEAT
1 pç of Striploin Cap around 2kg
Brazilian BBQ generaly are made with wood charcoal or just wood. For this recipe I used wood charcoal to roast and 2 pieces of wood to give some smokness.
Start the fire 20 minutes before starting the BBQ, the easiest way to know the right temperature is put the hand where you will put grill. You may have to tolerate the temperature between 15 to 20 seconds, this is the perfect temperature.
Step 1: Salting
Brazilian BBQ uses basically rocket salt as seasoning to keep the flavour of the meat.
Put an amount of rocket in the MEAT and rub it uniformly, let it to rest for about 10 minutes then put in the Grill.
Step 2: Over the Fire
Put the MEAT at the Grill and let for about 10 to 15 minutes, If you think that is burning you can put the grill higher. After this turn the side to cook and seal each side.
Don't turn it many times,1 or 2 for each side is enough.
Step 3: Rest and Eat
Let it rest for 5 minutes before carving to juices restructuring
The classical sides for Brazilian BBQ are Tapioca Flour, rice, and Vinagrete Salad (minced tomatos, onions, parsley, chives, olive oil, lime, salt and peper)