Churrasco (de contra filé bovino)

Season the contrafilé with coarse salt.

Preheat the churrasqueira (grill).

Coat the grill with olive oil.

Place the contrafilé on the grill.

Turn the meat frequently to form a crust.

Seal the meat completely by turning it carefully.

Once sealed, cut the meat into thick slices.

Prepare a mixture of water and salt to brush on the meat.

Serve with a vinaigrette sauce and edible pepper.

Accompany with lettuce and salad.

Equipment Needed

Allergens