Maminha Recipe
This Tri-tip sirloin steak is unique to Rodizio Grill, the Brazilian steakhouse. This steak is a moderate marbled-to-lean cut, which makes it a very flavorful steak. It's our Founder’s favorite! This cut is best if consumed medium to medium rare.
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Ingredients
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Beef
Finishing & Serving
Method
Beef
- 1
Trim and bring to room temperature
If not already trimmed, remove any excessive fat cap leaving a thin layer for flavor. Pat the maminha dry with paper towels. Let the roast sit at room temperature for 30–45 minutes before cooking to ensure even cooking.
- 2
Prepare dry rub
In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Stir to mix evenly.
- 3
Season
Rub the maminha all over with olive oil. Massage the dry rub into the meat, coating all sides. Sprinkle the chopped rosemary onto the surface and press lightly so it adheres.
- 4
Sear (stovetop) or direct grill sear
Preheat a heavy cast-iron skillet over high heat until very hot (or preheat a gas/charcoal grill to high). Add 1 tablespoon oil to the skillet. Sear the maminha 2–3 minutes per side until a deep brown crust forms (including the fat cap and edges). If using a grill, sear over the hottest zone for the same time, rotating to get even char.
- 5
Roast to temperature (oven or indirect grill)
Preheat oven to 375°F (190°C) if finishing in oven, or move roast to the cooler side of the grill for indirect heat. Transfer the seared roast to a roasting pan or leave on the cooler side. Insert an instant-read thermometer into the thickest part. Roast until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Expect approximately 15–25 minutes depending on thickness (check after 12 minutes).
- 6
- 7
Rest the meat
Remove the roast from heat and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes. Resting allows juices to redistribute and final carryover cooking will raise the temperature a few degrees (target final ~130°F for medium-rare or ~140°F for medium).
Finishing & Serving
- 8
Slice
Trim any remaining thin silver skin. Locate the grain of the meat (tri-tip grain runs across the triangular piece). Slice the roast thinly across the grain into roughly 1/8–1/4-inch (3–6 mm) slices for optimal tenderness. Cutting across the grain is essential for a tender bite.
- 9