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Restaurants›Rodizio Grill Brazilian Steakhouse Denver›Chef's Special **gf Recipe

Chef's Special **gf Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Chef's Special **GF Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1.2 kg beef picanha (top sirloin cap), trimmed and cut into 2–3 inch steaks; 0.6 kg pork tenderloin, trimmed and cut into medallions; 0.8 kg chicken thigh, boneless, skin-on, cut into large pieces; 0.6 kg lamb leg, trimmed and cut into chunks; 0.4 kg andouille or smoked sausage, halved lengthwise; 3 tbs coarse kosher salt; 2 tsp smoked paprika; 1 tsp ground black pepper; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp brown sugar; 4 tbs olive oil; 2 tbs red wine vinegar; 2 tbsp fresh lime juice; 2 cloves minced fresh garlic; 1 tsp fresh rosemary, minced (for lamb); 1 cup fresh parsley, finely chopped; 0.5 cup fresh cilantro, finely chopped (optional); 0.5 cup extra-virgin olive oil; 2 tbs red wine vinegar; 2 cloves minced garlic; 0.5 tsp red pepper flakes; 1 tsp coarse salt; 0.5 tsp black pepper, freshly ground; 1 tsp coarse sea salt (to finish); 4 each lime wedges; 0.5 cup chimichurri for serving

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time2h

Serves6

Several meats and other local selections are served as Rodizio Grill Chef's Special items and are not available at all locations at all times. Please contact your local Rodizio Grill for current Chef's Specials.

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Ingredients

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Meat Selection

2 2/3 lb (1.2 kg) beef picanha (top sirloin cap), trimmed and cut into 2–3 inch steaks

1 1/3 lb (0.6 kg) pork tenderloin, trimmed and cut into medallions

1 3/4 lb (0.8 kg) chicken thigh, boneless, skin-on, cut into large pieces

1 1/3 lb (0.6 kg) lamb leg, trimmed and cut into chunks

14 1/8 oz (0.4 kg) andouille or smoked sausage, halved lengthwise

Dry Rub & Marinade

3 tbs coarse kosher salt

2 tsp Smoked paprika

1 tsp ground black pepper

1 tsp Watkins garlic powder

1 tsp Dried oregano

1 tsp Ground cumin

1 tsp Brown sugar

4 tbs olive oil

2 tbs red wine vinegar

2 tbsp Fresh lime juice

2 cloves minced fresh garlic

1 tsp fresh rosemary, minced (for lamb)

Basting Chimichurri (for finishing and basting)

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped (optional)

1/2 cup extra-virgin olive oil

2 tbs red wine vinegar

2 cloves minced garlic

1/2 tsp Red pepper flakes

1 tsp coarse salt

1/2 tsp Black pepper, freshly ground

Accompaniments & Finishing

1 tsp coarse sea salt (to finish)

4 each Lime wedges

1/2 cup chimichurri for serving

Method

Prep & Marinade

Trim and portion

Trim excess fat from the beef picanha, leaving a 1/4–1/2-inch fat cap for flavor. Cut into 2–3 inch steaks. Trim and portion pork tenderloin into medallions, cut chicken thighs into large pieces, and cut lamb into 1–1.5 inch chunks. Halve the sausage lengthwise. Pat all pieces dry with paper towels.

Make dry rub and marinade

In a bowl combine coarse kosher salt, smoked paprika, black pepper, garlic powder, dried oregano, ground cumin and brown sugar. Reserve about half the spice mixture to rub directly on beef and sausage. In a separate bowl whisk together olive oil, red wine vinegar, lime juice, minced garlic and minced rosemary. Pour half of this marinade over the pork, chicken and lamb in separate shallow containers, toss to coat, cover and refrigerate for 30–60 minutes (up to 2 hours). Keep beef and sausage un-marinated if you prefer heavy crust from the dry rub; otherwise lightly rub the reserved spice blend onto them just before cooking.

Chimichurri & Baste

While meats marinate, make the chimichurri: in a bowl combine chopped parsley, cilantro (if using), extra-virgin olive oil, red wine vinegar, minced garlic, red pepper flakes, salt and black pepper. Stir to combine and let sit at room temperature at least 20 minutes to allow flavors to meld. Reserve about 1/3 cup for serving and transfer remaining chimichurri to a small bowl for basting during grilling.

Grill / Rodizio Style Cooking

Preheat grill

Preheat a charcoal or gas grill to medium-high heat (about 400–450°F / 200–230°C). If using a rotisserie or skewers, preheat accordingly. Oil the grates lightly to prevent sticking.

Sear and cook meats

Work in batches to avoid crowding. For beef picanha: place fat-side down first to render fat and develop a crust, sear 3–4 minutes per side for medium-rare (internal 125–130°F), longer if desired. For pork medallions: grill 3–4 minutes per side until internal 145°F. For chicken thighs: grill 5–7 minutes per side until internal 165°F. For lamb chunks: sear 3–4 minutes per side for medium-rare to medium (130–140°F). For sausage: grill cut side down 3–4 minutes until browned, then finish cut-side up to heat through. During the final 2–3 minutes of cooking each piece, baste several times with the prepared chimichurri to glaze and add flavor—do this gently so herb solids don’t burn.

Rest meats

Remove each meat to a clean platter and tent loosely with foil. Rest beef 8–10 minutes, pork and lamb 5–7 minutes, chicken 5 minutes, sausage 3–5 minutes to allow juices to redistribute.

Finish & Serve

Slice beef picanha across the grain into thin slices. Slice pork and lamb medallions. Arrange all meats on a large serving board or individual plates. Sprinkle a light pinch of coarse sea salt over the beef and sausage slices. Serve with lime wedges and chimichurri on the side for guests to spoon over their selections.

Note: This Chef's Special is designed to be flexible — local selections and seasonal items may vary. Adjust seasoning and cooking times for thicker or thinner cuts and for any alternative proteins you include.