Select Rodizio Recipe

Assemble antipasto

Arrange olives, marinated artichokes, roasted peppers, cherry tomatoes, and mozzarella balls on a large platter. Drizzle 1 tablespoon olive oil over the mozzarella and sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper. Place sliced baguette alongside. Cover and refrigerate until service.

Warm chimichurri briefly before service (room temperature is acceptable). Place in a small serving bowl next to the platter.

Prepare picanha & sirloin rub

In a bowl combine 1 tbs minced garlic, 1 tbs fresh rosemary, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1 tbs olive oil. Rub evenly over beef sirloin and picanha. Let rest at room temperature 30 minutes or refrigerate up to 4 hours covered.

Pork & chicken marinade

Whisk together 2 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 1 tbs lemon juice, 2 tbs orange juice, 1 tbs brown sugar, 2 minced garlic cloves, 1/2 tsp ground cumin and 1/2 tsp salt. Place pork tenderloin and chicken thighs in a zip-top bag or shallow dish and pour marinade over. Marinate 1–3 hours in refrigerator, turning occasionally.

Lamb & kebab seasoning

Combine 2 minced garlic cloves, 1 tbs thyme, 1 tbs rosemary, 1 tsp smoked paprika, 1 tbs olive oil, and pinch of salt and pepper. Toss lamb steaks and the beef/vegetable kebab pieces to coat. If using wooden skewers, soak them 30 minutes prior to grilling.

Preheat grill and prepare

Preheat grill to medium-high (400–450°F / 200–230°C). Oil grates lightly with remaining olive oil. Bring all meats to near room temperature (about 20–30 minutes) before grilling for even cooking.

Cook picanha (top sirloin cap)

Place picanha fat-side down first for 4–6 minutes to render fat and get a crisp exterior. Flip and cook an additional 4–6 minutes for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness. Let rest 8–10 minutes, then slice thinly against the grain. Finish with a light sprinkle (about 1 tbs) of coarse sea salt.

Cook sirloin steaks

For 1.5–2 inch sirloin steaks: sear 4–5 minutes per side for medium-rare (adjust time for thickness). Remove and rest 6–8 minutes, then slice. Season with coarse sea salt and freshly ground black pepper before serving.

Cook pork tenderloin

Grill pork over direct heat 3–4 minutes per side to develop color, then move to indirect heat and continue until internal temperature reaches 145°F (about 10–15 minutes total depending on size). Rest 5–7 minutes, slice medallions and finish with a light sprinkle of salt and pepper.

Cook chicken thighs

Grill skin-side down first 6–8 minutes to crisp skin, flip and cook another 6–8 minutes until internal temperature reaches 165°F. If thighs are thick, move to indirect heat and cover to finish. Rest 5 minutes, slice or serve whole.

Cook lamb and kebabs

Grill lamb chops 3–5 minutes per side for medium-rare to medium depending on thickness (internal 130–140°F). Grill skewers turning frequently until vegetables are tender and meat is cooked through (about 8–10 minutes).

Keep cooked meats tented loosely with foil while finishing other items so they remain warm. Carve meats into thin slices and transfer to a warmed platter. Offer chimichurri and lime wedges for guests to garnish. Reserve about 3 tbs coarse sea salt and 2 tsp freshly ground black pepper for finishing at the table.

Prepare Brazilian-style rice

Rinse 1 1/2 cups long-grain rice until water runs clear. In a saucepan heat 1 tbs oil over medium, sauté 2 minced garlic cloves until fragrant, add rice and stir to coat 1–2 minutes. Add 3 cups water and 1/2 tsp salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with fork and keep warm.

Make garlic mashed potatoes

Peel and chop 2 lbs potatoes, boil in salted water until tender (12–15 minutes). Drain and mash with 4 tbs butter, 1/2 cup warm milk, 2 minced garlic cloves, salt and pepper to taste until smooth. Keep warm and covered.

Steam vegetables

Steam carrots and broccoli until just tender (4–6 minutes), toss with 1 tbs butter, season with salt and pepper and sprinkle with chopped parsley.

Fry plantains

Heat 2 tbs oil in a skillet over medium-high. Fry sliced ripe plantains in batches 2–3 minutes per side until caramelized. Drain on paper towels and sprinkle with a pinch of salt.

Arrange warm sides and antipasto on the table. Carve and present grilled meats on serving platters, offering slices family-style or as a rodizio pass. Provide chimichurri, additional coarse sea salt, freshly ground pepper, lime wedges and extra chopped parsley for garnish.

Serve immediately so guests can enjoy hot meats and sides. Leftover sliced meats refrigerate in airtight containers up to 3 days.