Brazilian Grilled Flank Steak

“The thrill of victory and the agony of defeat” – the 2016 Olympic games are here and have already been epic. To get ready for an Olympic party and cheer on Team USA, here is Brazilian Grilled Flank Steak, inspired by the churrasco style barbecue of the host country, Brazil. Salty and spicy, this preparation allows the natural flavors of the meat to shine, and is served with an intense salsa featuring Brazilian ingredients.

Beginning with two pounds of fresh flank steak, a rub of garlic, minced hot peppers, kosher salt, and olive oil is applied to both sides. The salt will awaken the natural flavors of the steak, while the garlic and peppers will add flavor and aromatics. The salsa features hearts of palm, which is a staple ingredient in Brazilian dishes, and is similar in texture and flavor to artichokes. Combining minced hearts of palm, tomatoes, red onion, hot chiles, fresh cilantro, red-wine vinegar, and salt yields a fresh and chunky salsa that brings moisture and added flavor to the steak. So invite your friends and family, grab your Team USA T-shirts, and celebrate the excitement and thrill of these Olympic games.

Servings: 8

Brazilian Grilled Flank Steak Ingredients

  • 6 cloves garlic, minced
  • 1/2 small hot pepper, such as jalapeño or serrano, minced
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 2 pounds flank steak


  • 1 14-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
  • 4 medium tomatoes, chopped
  • 1/2 cup chopped red onion
  • 1/2 small hot chile, such as jalapeño or serrano, minced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon kosher salt

Brazilian Grilled Flank Steak Directions

  1. Preheat grill to high.
  2. To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
  3. To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
  4. 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.

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