Typically, a Churrasco à Gaúcha is prepared by seasoning huge cuts of meats with simply salt or garlic—no complicated marinades or grilling sauces! The meat is then threaded onto huge skewers, at least three feet in length, and then cooked very slowly over a charcoal fire. This recipe has been adapted for a gas grill preparation (sans the large skewers).
Serves 6
1/2 cup coarse sea salt
3 tablespoons finely chopped thyme
3 1/2 pounds beef sirloin or trip-tip
Prepare a gas grill to very hot grill (you should be able to comfortably hold your hand at grate level for 2 seconds). In a small bowl, combine the coarse sea salt and thyme. Sprinkle the salt mixture onto the meat and let it rest for about ten minutes.
Scrape the salt crystals from the meat with the back of a knife. Place the meat on the grill and sear all sides, about 2 minutes per side. Reduce the grill to medium and continue to cook to an internal temperature of 135°F (grilling time will vary according to the grill and cut of meat). Remove the meat to a cutting board and slice it into 1/2-inch thick steaks. Return the steaks to the grill and continue cooking, searing both cut sides, until a meat thermometer indicates the desired doneness—140°F for rare, 160°F for medium or 170°F for well done.