Aug 26 2026
Restaurants›Rodizio Grill Brazilian Steakhouse Maple Grove›Full Rodizio Dinner Recipe

Full Rodizio Dinner Recipe

Inspired by Rodizio Grill Brazilian Steakhouse Maple Grove
Time1h 15m
Serves1

Each child (kids 11 and under) eats free with the purchase of one adult Full Rodizio.

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Ingredients

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Adult Full Rodizio (per adult)

Sides & Salad (shared per adult)

Kids' Plate (per child, kids 11 and under) - complimentary with purchase of adult Full Rodizio

Sauces & Garnishes (shared)

Method

Adult Full Rodizio (per adult)

  1. 1

    Prepare and season meats

    Trim meats into uniform serving-size portions (about 1-2 inch pieces or whole picanha wedge). Pat dry. Combine churrasco seasoning (or coarse salt and garlic rub) with olive oil, then rub onto all meat pieces. For picanha, keep fat cap intact and score lightly. Thread pieces onto skewers if using. Rest seasoned meats for 15–30 minutes at room temperature.

  2. 2

    Preheat grill

    Heat grill to medium-high (about 400–450°F / 200–230°C). If using charcoal, create a two-zone fire for high searing and a cooler zone for finishing.

  3. 3

    Grill meats

    Place skewered or whole cuts over direct heat. Sear each side 2–4 minutes until nicely caramelized. Move to cooler zone to finish cooking to desired doneness: chicken to 165°F (74°C), pork to 145°F (63°C), beef to 125–135°F (rare–medium-rare) or longer as preferred. Lamb to 135–145°F (medium). Baste with reserved olive oil or pan juices during grilling to keep moist.

  4. 4

    Rest and slice

    Transfer cooked meats to a cutting board and tent loosely with foil. Rest for 5–10 minutes. Slice picanha or larger pieces thinly against the grain into serving portions. Keep hot until served.

  5. 5

    Plate and serve adult rodizio

    Arrange a generous selection of sliced meats on warm plates. Add a scoop each of rice, beans, farofa, and mashed potatoes. Add a portion of mixed green salad dressed lightly with vinaigrette. Spoon chimichurri and hot sauce on the side and garnish meats with lime wedges and chopped parsley. Finish meats with a light sprinkle of coarse sea salt.

Sides & Salad (shared per adult)

  1. 6

    Rice

    Cook white rice according to package instructions (generally 1 part rice to 2 parts water). Fluff with fork and keep warm until serving.

  2. 7

    Beans

    If using canned cooked beans, heat gently with a splash of water, a crushed garlic clove, and a pinch of salt until warmed through. If using dried beans, soak overnight and simmer with aromatics until tender.

  3. 8

    Farofa

    In a skillet, heat 1 tbs oil or butter, sauté 1/4 cup finely chopped onion and 1 clove minced garlic until translucent. Add 1/2 cup cassava flour and toast, stirring, until golden and crumbly. Season with salt and optional bacon bits.

  4. 9

    Mashed potatoes / polenta

    Prepare mashed potatoes by boiling peeled potatoes until fork-tender, mash with butter, warm milk, minced garlic, salt and pepper to taste. Alternatively, prepare soft polenta per package and finish with butter and parmesan.

  5. 10

    Mixed green salad

    Toss mixed greens, sliced tomato and cucumber with vinaigrette (combine olive oil, vinegar, salt and pepper) just before serving to keep crisp.

Kids' Plate (per child)

  1. 11

    Prepare child-friendly chicken

    Take a small portion of seasoned chicken (from the adult grill batch), ensure it is cooked thoroughly to 165°F (74°C). Cut into bite-sized pieces and place on a small skewer or plate. Offer ketchup or mild sauce on the side.

  2. 12

    Portion sides for kids

    Serve half portions of rice and mashed potatoes (about 1/2 cup each) and 1/2 cup steamed vegetables. Keep flavors mild and avoid heavy charring or strong spices. Ensure temperature is safe for a child before serving.

  3. 13

    Serve complimentary kids' plate

    Plate the kids' items attractively and label that the child eats free with the purchase of one adult Full Rodizio. Deliver with a small napkin and child-friendly utensils.

Sauces & Garnishes (shared)

  1. 14

    Chimichurri

    Make chimichurri by mixing 1/2 cup chopped parsley, 2–3 cloves minced garlic, 2 tbs red wine vinegar, 1/4 cup olive oil, 1/2 tsp red pepper flakes, and salt to taste. Let sit at least 15 minutes for flavors to meld.

  2. 15

    Final garnishes

    Warm sauces and place in small bowls. Provide lime wedges, chopped parsley, coarse salt, and hot sauce on the table so guests customize their plates.

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