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    You are in: Home / Recipes / Paulista Churrasco Recipe
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    Paulista Churrasco

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on February 23, 2009

      I used rib eyes for this one and they came out so deliciously flavored and tender on the grill! It was worth every second of preparation for that first bite! We loved ours medium rare. I am saving this one to WOW company when we have some coming for dinner. I can't wait to see their reaction to that first bite too! Delicious!

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    • on November 03, 2008

      Great beef tenderloin! Marinaded overnight and made on the BBQ. Tender and absolutely delicious. Made the sauce in a separate pot subbing parsley for some of the cilantro - sauce added a real zing. Thank you for sharing. Nov3/08 - adding the stars I seem to have missed back in June.

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    • on July 10, 2008

      Very, very flavourful. I also used ribeye steaks, reduced the salt to 2 teaspoons, but increased the garlic to 3 cloves. I do this in a lot of recipes because of watching sodium intake. The sauce really added pizzazz and made it a wonderful dinner tonite! Made for ZWT4.

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    • on June 30, 2008

      This is good eats! I loved this! I used boneless rib eye steaks. I know that it should be salted well but I did cut back to 1/2 teaspoon. Added parsley in along with the cilantro. I`m guessing this is a raw sauce, for the directions are not clear on what to do with the sauce. And I do recommend not to cook it! Do dice the onion fine, dice the cilantro fine as well. This sauce really makes this dish! Thanks!!!

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    • on June 20, 2008

      Interesting flavor contrasts of the lemon and the two peppers. A little more direction on the sauce would be good. I had cooked the meat in a pan, so I added the marinade, the onions and the garlic to it, to deglaze. I then added the other sauce ingredients, with an extra lemon's worth of juice, and simmered it to reduce. This is more salt than I usually use, and the meat had a distinctly salty taste to me. However, it might help with the marinating by drawing moisture out. I used pounded skirt steak rather than tenderloin, and ended up with easy-to-chew meat.

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    • on June 09, 2008

      Good flavor combination and a nice bright pucnh for summer grilling season. I like the heat in the sauce, too. Of course, I used a little sambal oeleck in place of the dried red pepper. I am really coming to appreciate cilantro when it's not cooked in a dish, so I stirred mine in at the end just to wilt it. Made for ZWT4 Daffy Daffodils.

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    • on June 08, 2008

      Really delicious. I used chicken pieces and we grilled these at the beach today. Leftovers were gobbled up when we came back home.

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    • on December 15, 2007

      Fantastic. Incredibly simple but the flavors are just bright, delicious and vibrant.

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    Nutritional Facts for Paulista Churrasco

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 583.8
     
    Calories from Fat 371
    63%
    Total Fat 41.3 g
    63%
    Saturated Fat 16.6 g
    83%
    Cholesterol 192.7 mg
    64%
    Sodium 1860.5 mg
    77%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.2 g
    9%
    Protein 45.1 g
    90%
    Detailed Nutrition Values About Nutrition Info

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