Rodizio Grill Parmesan Beef Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Rodizio Grill Parmesan Beef Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lbs beef top sirloin or sirloin tip (thin long slices); 3 tbs olive oil; 2 tbs soy sauce (low sodium); 1 tbs red wine vinegar; 4 cloves garlic (minced); 1 tsp freshly ground black pepper; 1 tsp coarse kosher salt; 1 tsp dried oregano; 2 tbs freshly chopped parsley; 1 cups grated Parmesan cheese (or finely grated Pecorino); 1 cup panko breadcrumbs (optional for extra crisp); 1 tsp dried Italian seasoning; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 tbs fresh lemon juice; 0.25 cups extra grated Parmesan for finishing; 1 tbs chopped fresh parsley (for garnish)

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time50m

Serves4

Make Rodizio Grill Parmesan Beef Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

2 lbs beef top sirloin or sirloin tip (thin long slices)

3 tbs olive oil

2 tbs soy sauce (low sodium)

1 tbs red wine vinegar

4 cloves Garlic (minced)

1 tsp freshly ground black pepper

1 tsp coarse kosher salt

1 tsp Dried oregano

2 tbs freshly chopped parsley

Parmesan Coating

1 cups grated Parmesan cheese (or finely grated Pecorino)

1 cup panko breadcrumbs (optional for extra crisp)

1 tsp dried Italian seasoning

1/2 tsp freshly ground black pepper

Finishing Butter & Garnish

2 tbs Unsalted butter

1 tbs fresh lemon juice

1/4 cups extra grated Parmesan for finishing

1 tbs chopped fresh parsley (for garnish)

Method

Beef and Marinade

If the beef is not already thinly sliced, partially freeze the roast for 30–45 minutes to firm it, then slice across the grain into 1/8"–1/4" thick long strips. Pat slices dry with paper towels.

In a large bowl, whisk together olive oil, soy sauce, red wine vinegar, minced garlic, black pepper, kosher salt, dried oregano, and chopped parsley until combined.

Add the beef slices to the marinade, toss to coat thoroughly, then cover and refrigerate for 30–60 minutes (up to 2 hours). If short on time, marinate for at least 15 minutes.

Remove beef from refrigerator 15 minutes before cooking to take the chill off. Drain excess marinade and pat slices lightly to remove excess moisture so coating adheres.

Parmesan Coating

In a shallow dish combine grated Parmesan, panko (if using), dried Italian seasoning, and black pepper. Mix until evenly distributed.

Working in batches, press each marinated beef slice into the Parmesan mixture, coating one side thoroughly. Shake off loose crumbs. For a thicker crust, press both sides lightly into the mixture.

Cooking & Finishing

Pan-Searing (preferred for home cooks)

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tablespoon of butter and swirl to coat.

Arrange coated beef slices in a single layer, coated side down. Do not overcrowd; work in batches. Sear 45–60 seconds per side for medium-rare to medium, pressing gently to ensure contact. If coated both sides, sear 30–45 seconds per side. The Parmesan should be golden and crisp, and beef should reach desired doneness.

Broiler or Grill Finish (optional)

Alternatively, place coated slices on a hot oiled grill or a foil-lined broiler pan and cook 1–2 minutes per side until crust is golden and beef reaches desired doneness.

Transfer cooked slices to a warm platter. In the same skillet over low heat, add remaining 1 tablespoon butter and lemon juice, stirring to melt and combine, scraping up any browned bits. Spoon this butter sauce over the beef slices.

Immediately sprinkle extra grated Parmesan and chopped parsley over the hot beef. Let rest 2–3 minutes before serving so juices settle and coating adheres, then serve.