Cupim Assado
Brazilian grilled beef rib cap, marinated in garlic and lime, then skewered and roasted over charcoal for a smoky, tender main. A celebration of beef at its simplest and finest.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 52g
Ingredients
- 2 lb Cupim (beef rib cap), in a single piece
- 8 cloves Garlic cloves, peeled
- 1 whole Lime, cut in half
- 1.5 tbsp Coarse sea salt
- 1 tsp Black peppercorns
- 3 tbsp Olive oil
- ¼ cup Fresh parsley, leaves only
Instructions
- 1
Place the cupim on a cutting board with the grain (the long muscle fibers) running left to right. Hold the knife handle parallel to the board and slice against the grain into 1-inch-thick steaks, moving from top to bottom as if opening a book.
- 2
Crush the 8 garlic cloves with the flat side of a chef's knife by placing the blade over each clove and pressing down firmly with the heel of your hand until the garlic splits and softens.
- 3
Crack the black peppercorns by placing them in a small bowl and crushing them with the bottom of a heavy glass or skillet until broken into coarse pieces — not powder, just fractured.
- 4
In a large bowl, combine the crushed garlic, cracked peppercorns, 1.5 tablespoons of coarse sea salt, and 3 tablespoons of olive oil, stirring with a spoon until the mixture looks like a thick paste.
- 5
Pat the beef steaks dry on all sides using paper towels, removing any surface moisture so the marinade sticks properly.
- 6
Rub the garlic paste all over each steak on both the top and bottom sides, pressing gently so it coats evenly and adheres to the meat.
- 7
Lay the steaks in a shallow dish or on a large plate, cover loosely with plastic wrap, and set on the counter at room temperature for 20 minutes while you prepare the grill.
- 8
Prepare a charcoal grill by lighting the coals and letting them burn until they are covered with a thin gray ash and glow orange when you look at them — about 15–20 minutes — then spread them into an even layer.
- 9
Place the grill grate 4 inches above the coals and let it heat for 2 minutes until you can barely hold your hand above it for 2 seconds (high heat).
- 10
Lay the marinated steaks directly on the hot grate perpendicular to the bars, spacing them 2 inches apart, and listen for an immediate, loud sizzle.
- 11
Without moving the steaks, let them cook for 4 minutes until the bottom surface develops a dark brown crust with visible char marks, which you can check by lifting one corner with tongs.
- 12
Using tongs, flip each steak once and cook the second side for 3–4 minutes for medium-rare (the meat should feel slightly soft and springy when pressed gently with your finger, not firm).
- 13
Transfer the steaks to a clean cutting board and let them rest undisturbed for 5 minutes before serving — this keeps the juices inside the meat instead of running out onto the plate.
- 14
Scatter the fresh parsley leaves evenly over the top of all the steaks in a thin, even layer.
- 15
Cut the lime half into 4 wedges and place one wedge alongside each steak on the serving board or plate for squeezing over the meat at the table.
Tools you’ll need
- Chef's knife, 8-inch
- Cutting board
- Small bowl
- Large mixing bowl
- Spoon
- Paper towels
- Shallow dish or large plate
- Plastic wrap
- Charcoal grill with grate
- Long-handled tongs
- Instant-read meat thermometer (optional)
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