A full-bodied red that pairs well with picanha and lamb.

Malbec

Brazilian Beer

Caipirinha

Seasonal Salads

Filet Mignon

Top Sirloin

Churrasco

Rodizio

Picanha

Charcuterie and Cheeses

Chimichurri

Brazilian Rice and Beans

Fried Bananas

Fried Polenta

Farofa

Pao de Queijo

Feijoada

Bring the bottle of Malbec to serving temperature (about 60–65°F / 15–18°C). If the wine is stored in a cool place, remove it 20–30 minutes before serving; if it is too warm, chill in the refrigerator for 30 minutes, checking temperature periodically. Use a waiter’s corkscrew to remove the cork cleanly, wiping the bottle lip with a cloth after opening.

Temperature and opening

Pour the wine slowly into a decanter, aiming to separate the wine from any sediment. For young, full-bodied Malbecs, decant for 30–60 minutes to allow the wine to open and soften tannins. Older Malbecs may need less decanting; pour gently and inspect for sediment, stopping when it appears in the bottle neck.

Decanting (optional)

Use large-bowled stemmed red wine glasses. Pour 120–150 ml (about 4–5 oz) per glass to allow enough headspace for aromas. Hold the glass by the stem or base to avoid warming the wine with your hand.

Pouring and glassware

Note that a full-bodied Malbec often displays dark fruit (blackberry, plum), cocoa or coffee undertones, moderate to firm tannins, and a finish with possible herbal or earthy notes. Encourage guests to swirl, sniff, and take a small sip to appreciate structure and pairing synergy with grilled meats.

Tasting notes to share

If serving with picanha or lamb, bring meat to room temperature for 20–30 minutes. Season the meat generously with coarse sea salt and freshly ground black pepper. Preheat a grill or cast-iron skillet to high heat. Sear the meat 2–3 minutes per side to develop a crust, then move to medium heat and continue cooking until desired doneness (for picanha aim for medium-rare to medium: internal 130–140°F / 54–60°C). Let rest 8–10 minutes, then slice against the grain.

Prepare picanha or lamb (brief grilling)

Warm the chimichurri or herb sauce briefly if desired. Arrange slices of rested meat on a platter and spoon the sauce alongside or over the top in moderation so it complements but does not overwhelm the wine's fruit and tannin profile.

Serve with sauce

Serve the poured Malbec alongside the sliced picanha or lamb. Encourage alternating bites of meat and sips of wine to appreciate how the wine's acidity and tannins cleanse the palate of fat and enhance savory flavors.

Pairing and enjoyment

bottle of Malbec (750 ml)

red wine decanter (optional)

stemmed wine glasses

picanha or grilled lamb (recommended pairing)

coarse sea salt

freshly ground black pepper

chimichurri or herb sauce

Chill a pint glass or beer mug in the freezer for 5–10 minutes if your beer isn't already ice cold.

Rub the cut edge of the lime around the rim of the chilled glass and dip the rim lightly into coarse salt or sea salt so it adheres in an even ring. Set the glass aside.

Salt rim (optional)

Cut the lime in half. Reserve one half for muddling and the other half for a wedge or wheel garnish.

Add the lime half (cut into 2–3 pieces) to the bottom of the prepared glass.

Gently muddle the lime pieces to release juice and oils from the peel. Press just enough to extract flavor without pulverizing the pith—about 6–8 light presses.

Muddle

Add the cachaça and the simple syrup to the glass with the muddled lime. Stir briefly to combine and dissolve the syrup into the lime juice (about 5–7 seconds).

If you like a chilled, slightly diluted drink, add 4 ice cubes now. If you prefer no ice in the glass, skip this step and keep the beer very cold.

Slowly pour the cold lager beer into the glass at a slight angle to preserve carbonation. Pour until the glass is about 90% full. Leave a little room so it doesn't overflow.

Give the drink one gentle stir (1–2 rotations) with a bar spoon to lift the lime and integrate the cachaça and syrup without flattening the beer.

Taste and, if desired, adjust: add up to 1/2 teaspoon more simple syrup for sweetness, or a pinch more salt to enhance brightness. If using, sprinkle chile flakes or Tajín on top for a spicy twist.

Garnish with a lime wedge or wheel on the rim and optionally tuck in mint sprigs for aroma.

Serve immediately while the beer is cold and effervescent.

cold light lager beer (well‑chilled)

lime (fresh)

cachaça

simple syrup (1:1 sugar to water)

coarse salt or sea salt

ice (optional)

lime wheel or wedge

fresh mint (optional)

chile flakes or Tajín (optional)

Wash the lime and cut off the ends. Cut the lime into 8 wedges: first slice in half lengthwise, then cut each half into quarters. If you prefer a slightly less bitter drink, remove the central white pith from each wedge.

Prepare the lime

Place the lime wedges into a sturdy old-fashioned or rocks glass. Add the granulated sugar on top of the wedges. Using a muddler (or the back of a spoon), press and twist firmly to crush the lime flesh and rind, releasing juice and essential oils. Continue muddling until the sugar dissolves into a syrupy mixture and the lime pieces are well macerated, about 20–30 seconds. Avoid over-muddling so you do not extract excessive bitter oils from the pith.

Muddle with sugar

Pour 2 oz (about 60 ml) of cachaça into the glass. Stir briskly for 10–15 seconds to combine the liquor with the muddled lime-sugar mixture so the flavors marry.

Add cachaça

Fill the glass with crushed ice up to the top (about 1 cup). Using a bar spoon, fold/stir gently 6–8 times to chill and slightly dilute the cocktail, integrating the ice with the mixture. Top with a lime wheel or wedge for garnish.

Add ice and finish

Serve immediately with a short straw or stirrer so the drink can be re-stirred as the ice melts. Taste and, if desired, adjust sweetness on subsequent drinks by adding ½ tbs more sugar or using finer sugar syrup for easier dissolution.

Serve

fresh lime

granulated sugar

crushed ice

lime wheel or wedge (garnish)

Wash and thoroughly dry the spring mix in a salad spinner or with paper towels. Thinly slice the radishes (use a mandoline or sharp knife) into 1/8-inch rounds. Slice the cucumber lengthwise, remove seeds if watery, then cut into 1/4-inch half-moons. Halve the avocado, remove the pit, peel if desired, and slice or cube just before assembly to prevent browning; toss with a squeeze of lemon if not serving immediately.

Prepare vegetables

In a small bowl or jar, combine the orange juice, lemon juice, Dijon mustard, honey, and white wine vinegar. Whisk while slowly streaming in the 3 tablespoons of extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.

Make the vinaigrette

In a large mixing bowl, add the dried spring mix, sliced radishes, and cucumber. Drizzle about half of the vinaigrette over the greens and toss gently to coat. Add the avocado and fold in carefully to avoid mashing. Sprinkle the crumbled feta and toasted sliced almonds over the top. If using, tear the fresh mint leaves and scatter over the salad.

Assemble the salad

Transfer the tossed salad to a serving bowl or individual plates. Drizzle the remaining vinaigrette sparingly or finish with a tablespoon of extra-virgin olive oil. Season with the remaining 1/4 teaspoon sea salt and 1/4 teaspoon black pepper if needed. Serve immediately.

Finish and serve

Make the vinaigrette right before assembling the salad for brightest flavor. If making ahead, store the vinaigrette in an airtight container or jar in the refrigerator for up to 3 days. Before using, bring to room temperature and shake or whisk to re-emulsify. Shake vigorously for 30 seconds to combine separated oil and juices.

If not already cooked, prepare farro or quinoa according to package directions, then spread on a tray to cool quickly to room temperature. Halve the cherry tomatoes, thinly slice the red onion, and chiffonade the basil.

Prepare the grain and vegetables

In a medium bowl, combine the cooled grain, halved cherry tomatoes, sliced red onion, and fresh basil. Add the fresh mozzarella pearls. Drizzle with 1 tablespoon olive oil and 1 teaspoon balsamic glaze. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently until evenly combined.

Assemble the grain salad

Taste and adjust seasoning: add a squeeze of lemon or a splash more olive oil if needed. Let the salad rest 10–15 minutes for flavors to meld, then serve at room temperature or chilled.

Finish

spring mix (mixed baby lettuces and greens)

radishes

English cucumber

avocado

feta cheese, crumbled

toasted sliced almonds

extra-virgin olive oil (for finishing)

sea salt

black pepper

fresh mint leaves (optional, torn)

fresh orange juice (or mix orange + lemon)

fresh lemon juice

Dijon mustard

honey or maple syrup

extra-virgin olive oil

white wine vinegar

salt

cooked farro or quinoa (cooled)

cherry tomatoes, halved

fresh basil, chiffonade

red onion, thinly sliced

fresh mozzarella pearls or diced bocconcini

olive oil

balsamic glaze (or reduction)

Remove the filet mignons from the refrigerator 30–45 minutes before cooking and keep loosely covered. Pat them dry thoroughly with paper towels.

Bring to room temperature

Generously season all sides of each filet with kosher salt and freshly ground black pepper. Press the seasoning gently so it adheres.

Season

Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high until very hot, about 3–5 minutes.

Preheat oven and pan

Add the neutral oil to the hot skillet and swirl to coat. Carefully place the filets in the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the edges for 15–30 seconds to render any fat.

Sear

Reduce heat to medium. Add the unsalted butter, thyme sprigs, and smashed garlic to the pan. As the butter melts and foams, tilt the pan slightly and spoon the butter, thyme and garlic over the steaks (basting) for 30–45 seconds to build flavor.

Add butter and aromatics

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches the desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium (use an instant-read thermometer inserted into the center). For typical 1.5–2 inch filets, roast 4–7 minutes for medium-rare. Remove from oven when 5°F below target as carryover will raise the temp.

Finish in oven

Transfer filets to a warm plate or cutting board and tent loosely with foil. Rest 5–10 minutes before serving to allow juices to redistribute.

Rest

While steaks rest, place the skillet back on medium heat (careful — handle will be hot). If there is excess fat, spoon off all but about 1 tablespoon. Add the minced shallot and sauté 30–45 seconds until translucent. Deglaze the pan with 1 oz dry red wine or 2 oz beef stock, scraping up browned bits with a wooden spoon. If using wine, reduce by half, then add 2 oz beef stock and simmer 1–2 minutes.

Make sauce

Whisk in the cold cubed butter piece by piece until sauce is glossy and slightly thickened. Season with salt and pepper to taste and stir in chopped parsley. Spoon sauce over rested filets.

Finish sauce

center-cut beef filet mignon

kosher salt

unsalted butter

neutral high-heat oil (canola or grapeseed)

fresh thyme sprigs

garlic cloves, smashed (skin on)

shallot, finely minced

dry red wine or beef stock

beef stock (if not using wine)

cold unsalted butter, cubed

fresh parsley, chopped

pepper

Remove steaks from refrigerator 30–45 minutes before cooking to allow them to come toward room temperature. Pat both sides dry with paper towels. Trim any excessive silver skin or large thick fat deposits if desired, leaving a thin cap for flavor.

Prep the steak

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, olive oil, Worcestershire sauce and lemon juice. Rub the mixture evenly over both sides of each steak. If you have time, place steaks in a shallow dish or zip-top bag and refrigerate for 30 minutes to 2 hours to let flavors penetrate; otherwise proceed immediately.

Season & marinate

Place a heavy skillet (cast iron recommended) over high heat and let it heat for 5 minutes until very hot. Preheat oven to 400°F (200°C) only if you plan to finish thicker steaks in the oven (see next step).

Preheat pan

Add vegetable oil to the hot pan and swirl to coat. Carefully place steaks in the skillet, leaving space between them. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Sear the steaks

Reduce heat to medium. Add butter and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter, garlic and rosemary-infused oil over the steaks (baste) for 1–2 minutes. For steaks thicker than 1.25 inches, transfer the skillet to the preheated oven and roast for 4–8 minutes depending on desired doneness (4–5 min for medium-rare, 6–8 min for medium).

Finish with butter and aromatics

Use an instant-read thermometer inserted into the thickest part: 125°F (52°C) for rare, 130–135°F (55–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remember temperature will rise ~5°F while resting.

Check doneness

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes. Optionally top each steak with a pat of compound butter or a sprinkle of finishing salt. Slice against the grain and serve immediately.

Rest and serve

top sirloin steak (boneless)

garlic cloves, minced

fresh rosemary, finely chopped

Worcestershire sauce

vegetable oil (or other high smoke-point oil)

optional: compound butter or finishing salt

Pat the steaks dry with paper towels. Trim any thick silver skin or excess fat, leaving a thin layer for flavor. Lightly score the surface against the grain in a few shallow diagonal cuts to help seasonings penetrate.

Trim and score

Rub 2 tablespoons olive oil evenly over both sides of the steaks. Sprinkle kosher salt evenly across both sides (about 1 tablespoon per side for 2 lbs total) and then add the 2 teaspoons freshly ground black pepper and 1 teaspoon garlic powder, pressing the seasonings into the meat. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring back to room temp 30 minutes before cooking).

Prepare a hot grill: for charcoal, bank coals to one side to create a two-zone fire; for gas, preheat on high for 10–15 minutes with one burner on high and one on medium to create hotter and cooler zones. Aim for a grate temperature of 500–600°F (260–315°C) at searing zone.

Preheat grill

Brush the grate clean and oil lightly. Place steaks directly over the hottest zone and sear without moving 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2–3 minutes. Move to the cooler zone and continue cooking until internal temperature reaches 125–130°F for medium-rare (about 3–6 more minutes depending on thickness). For medium, target 135°F. Use an instant-read thermometer inserted into the thickest part.

Sear and finish

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain at a slight diagonal into 1/4-inch slices for serving.

Rest and slice

While the grill heats or while the meat rests, make the chimichurri. Finely chop the parsley, cilantro (if using) and oregano leaves, or pulse briefly in a food processor for a coarser texture—do not puree. Mince the 4 garlic cloves and combine with the herbs in a bowl. Add 2 tablespoons red wine vinegar, 1 tablespoon lemon juice (optional), 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir in 1/2 cup extra-virgin olive oil until combined. Taste and adjust salt, acid and heat. Let sit at room temperature at least 10 minutes for flavors to meld; chimichurri can be made several hours ahead and stored covered in the refrigerator for up to 3 days—bring back to room temperature before serving.

Arrange sliced churrasco on a platter. Spoon chimichurri generously over the sliced meat or serve on the side. Offer lime or lemon wedges and warm bread or rice. Leftover churrasco is excellent in sandwiches or chopped into salads.

flank steak or skirt steak

coarse kosher salt

garlic powder

flat-leaf parsley, packed, stems removed

fresh cilantro, packed (optional)

fresh oregano leaves (or 1 tsp dried oregano)

garlic cloves, peeled

red wine vinegar

crushed red pepper flakes

lemon juice (optional, for brightness)

lime or lemon wedges

warm crusty bread or rice

Place beef cubes in a large bowl. Add olive oil, coarse kosher salt, black pepper and garlic powder. Toss gently to coat evenly. Thread meat onto skewers, packing cubes snugly but not crushing them.

Season and Skewer

Let skewered beef rest at room temperature for 20–30 minutes to take on seasoning and approach room temperature for even cooking.

Preheat grill to high (about 450–500°F / 230–260°C). Oil the grates. Grill skewers over direct heat 3–5 minutes per side until nicely charred on the outside and medium-rare to medium inside (internal temp 125–135°F / 52–57°C). Rotate to brown evenly. Remove from heat and let rest 5–7 minutes before slicing off pieces to serve.

Grill

In a bowl mix pork cubes, olive oil, smoked paprika, cumin, salt and pepper. Toss to coat. Thread onto skewers.

Marinate and Skewer

With grill at medium-high (about 400°F / 200°C), cook pork skewers 4–6 minutes per side until internal temperature reaches 145°F (63°C) and juices run clear. Let rest 5 minutes before serving.

Cook

Combine lemon juice, lemon zest, minced garlic, chopped oregano or parsley, olive oil, salt and pepper in a bowl. Add chicken pieces and toss to coat. Marinate at least 30 minutes or up to 4 hours refrigerated.

Marinate

Thread chicken onto skewers. Grill over medium heat (about 375–400°F / 190–200°C) 5–7 minutes per side until internal temp reaches 165°F (74°C) and juices run clear. Brush with marinade sparingly while cooking for extra flavor.