Discover the rich, juicy flavors of Brazilian Alcatra, a slow-roasted top sirloin cut that brings the essence of a traditional churrasco to your table in just over 2 hours.
Brazilian Alcatra
Description
Brazilian Alcatra is a beloved cut of beef traditionally served in churrascarias (Brazilian steakhouses). Cut from the top sirloin, this meat is known for its rich marbling and deep flavor. It's typically seasoned simply with rock salt to highlight the quality of the beef, then slow-roasted or grilled until the outside is deeply browned and the inside remains tender and juicy. This version of Alcatra is oven-roasted to perfection, ideal for home cooks looking to experience authentic Brazilian barbecue flavors without a grill.
Ingredients
Instructions
-
Preheat your oven to 375°F (190°C). Allow the top sirloin roast to come to room temperature, about 30 minutes before cooking.
-
Pat the meat dry with paper towels. Rub the surface of the roast evenly with olive oil if using. Season generously with coarse rock salt and freshly ground black pepper, pressing the seasoning into the meat.
-
Place the meat fat-side up on a roasting rack in a shallow pan. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone or fat if present.
-
Roast in the preheated oven for approximately 1 hour and 45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
-
Remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 15 minutes before slicing to retain its juices.
-
Slice the Alcatra thinly against the grain and serve hot, just like they do at Brazilian churrascarias. Ideal with chimichurri sauce, farofa, or grilled vegetables. Bom apetite!
Brazilian Alcatra, top sirloin roast, Brazilian barbecue, churrasco beef, slow-roasted beef
