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 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 mustard and garlic. A Brazilian home smear, 12 to 24 hours in the refrigerator. Salt still goes on at the fire.
The mustard seasoning (one 2 to 3 lb/ 1 to 1.4 kg piece)
- 3 tablespoons (45 g) yellow or Dijon-style mustard
- 4 cloves garlic, crushed
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon (2 ml) fresh cracked black pepper
Rub. Cover. Refrigerate 12 to 24 hours. No salt in the fridge smear.
Brushing
The smear is already wet, and butter on mustard burns. If a spot looks dry, a light brush of the leftover mustard oil is enough. Wipe the thickest mustard so it does not blacken. Salt 10 to 15 g per kilo at the fire. Medium embers. Pull 125 to 130°F (52 to 54°C) with an instant-read thermometer. Alcatra has no fat cap. It dries if you leave it on the hot pile.
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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