Chef's Special Recipe
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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Beef Selections
Marinade & Seasonings
Basting Sauce (Optional)
Method
Beef Selections
- 1
Prepare Meats
Pat all beef pieces dry with paper towels. Trim excess fat from chuck eye and short ribs, leaving a thin fat layer on picanha and sirloin for flavor. Cut proteins to the sizes listed in the ingredients so they cook evenly.
- 2
Season Lightly
Sprinkle each piece very lightly with 1/2 tsp kosher salt and a pinch of black pepper to begin while you make the marinade (this helps the marinade adhere).
Marinade & Seasonings
- 3
Make Marinade
In a large bowl combine minced garlic, olive oil, red wine vinegar, soy sauce, fresh lime juice, brown sugar, smoked paprika, crushed red pepper flakes, chopped rosemary and thyme. Whisk until sugar dissolves and mixture is emulsified.
- 4
Marinate
Place each type of beef in separate resealable bags or shallow containers. Pour marinade over the meats so they are evenly coated (use about 3/4 of the marinade, reserving 1/4 for basting). Seal and refrigerate. Marinate top sirloin, picanha and chuck eye for 2–4 hours; marinate short ribs 6–12 hours for best flavor. Remove meats from refrigerator 30–45 minutes before cooking to come toward room temperature.
Cooking & Basting
- 5
Preheat Grill
Preheat a charcoal, gas, or wood-fired grill to high heat (about 450–550°F / 230–290°C). If using skewers, soak metal or hardwood skewers 30 minutes. Oil grates well to prevent sticking.
- 6
Sear & Roast
Thread chunked sirloin and chuck eye onto skewers (if using) leaving space between pieces. Sear each cut over direct high heat 2–4 minutes per side until a deep brown crust forms — sirloin and picanha will be medium-rare to medium (internal 130–140°F / 54–60°C). Move thicker pieces (short ribs, larger chuck pieces) to indirect heat and close lid to continue cooking until they reach desired doneness (short ribs will take longer, about 20–35 minutes total depending on size). Use a thermometer to check internal temperatures.
- 7
Baste
While cooking, baste meats occasionally with the reserved marinade and/or the optional butter basting sauce: combine melted butter, minced garlic, chopped parsley and lemon zest. Brush basting sauce over the meats in the final 3–5 minutes of cooking to add gloss and flavor. Discard any basting sauce that has contacted raw meat (or simmer for 2 minutes before using if you prefer).
- 8
- 9
Slice & Serve
Slice picanha and larger roasts across the grain into thin slices. For skewered pieces, slide meat from skewers onto a cutting board and slice if needed. Arrange the assortment on a warm platter, season with additional kosher salt and cracked black pepper to taste, and garnish with chopped parsley and lime wedges. Serve immediately.