This is the seasoning only. Full cook: How to cook alcatra (top sirloin) for Brazilian churrasco.
Alcatra is a top sirloin roast. It is the large sirloin next to picanha, with no fat cap. Ask a US butcher for a 2 to 3 pound (900 g to 1.4 kg) top sirloin roast, not the cap. A Brazilian or Latin shop may already call it alcatra. If you cannot get a roast, buy thick-cut top sirloin steaks.
Alcatra seasoned with sal grosso only. This is the gaúcho seasoning for the same cut as the mustard post. Salt, 10 to 15 g per kilo, just before the fire. No overnight smear.
The night before
Dry the piece in the fridge. Salt goes on at the fire.
Brushing
There is no fat cap to protect extra fat on the grate, so skip the butter brush on this salt-only card. Salt, two-zone fire, pull 125 to 130°F (52 to 54°C) with an instant-read thermometer, rest, slice against the grain.
Safety instructions
Rare beef at 125 to 130°F (52 to 54°C) is below the USDA 145°F (63°C) finish. Buy whole muscle from a butcher or a named packer, and sear the outside. Higher-risk people should wait for 145°F (63°C). Ground beef stays 160°F (71°C).
Hold the roast 30–40 cm (12–16 in) from the embers. See how far picanha sits from the charcoal.
Next cooks
Region: Sul.
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