Alcatra from Fogo de Chao features tender, flame-grilled top sirloin marinated with a blend of traditional Brazilian spices, delivering a juicy, smoky flavor with a perfectly charred crust and succulent, melt-in-your-mouth texture.
Equipments
- Grill (Rotisserie or Churrasco Grill)
- Skewers (large, sword-style for Brazilian barbecue)
- Chef's knife
- Cutting board
- Meat thermometer
- Mixing bowl
- Basting brush
- Tongs
Ingredients
- 2-3 lbs (900g-1.3kg) top sirloin (culotte or picanha cut)
- 2 tablespoons coarse sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
Top sirloin used for Alcatra from Fogo de Chao should be fresh and well-marbled to ensure tenderness and flavor. Coarse sea salt and freshly ground black pepper are essential for seasoning, enhancing the meat's natural taste while the garlic powder, onion powder, smoked paprika, oregano, and cumin create the signature Brazilian spice profile. Olive oil helps the spices adhere while keeping the meat moist during grilling. Using a meat thermometer ensures your Alcatra reaches the ideal medium-rare temperature for optimal juiciness. Your Alcatra from Fogo de Chao copycat will perfectly mimic the authentic smoky, charred crust and tender texture when following these ingredient guidelines.
Instructions
- Trim excess fat from the top sirloin, leaving a thin fat cap.
- Cut the top sirloin into large chunks or thick steaks, following the grain.
- In a mixing bowl, combine sea salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, and ground cumin.
- Brush the sirloin pieces evenly with olive oil.
- Generously coat the meat on all sides with the spice mixture, pressing it to adhere.
- Thread the seasoned sirloin pieces tightly onto large sword-style skewers.
- Preheat the grill (rotisserie or churrasco) to high heat (about 400°F/200°C).
- Place the skewers on the grill, directly over the heat.
- Sear the meat on all sides, frequently rotating the skewers using tongs.
- Baste the meat with any remaining olive oil using a basting brush as it cooks.
- Grill until the exterior forms a deeply charred crust and the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Remove the skewers from the grill and let the meat rest for 5-10 minutes.
- Slice the sirloin thinly, cutting against the grain directly off the skewer with a chef’s knife.
- Serve immediately.
Substitution
Alcatra from Fogo de Chao copycat recipe calls for top sirloin, but you can substitute with picanha or coulotte cuts if these are unavailable, ensuring a similar rich flavor and texture. When a rotisserie or churrasco grill is not an option, a charcoal grill or broiler can be used to replicate the smoky, charred crust. Use a meat thermometer to avoid overcooking, aiming for an internal temperature of 130-135degF (54-57degC) for medium-rare tenderness. If fresh spices are unavailable, pre-mixed Brazilian barbecue seasoning blends can serve as a convenient alternative. Your marinade's balance of garlic, smoked paprika, and oregano is key to capturing the authentic Brazilian flavor profile.
Tips
Ensure your top sirloin is cut against the grain to maximize tenderness and enhance the melt-in-your-mouth texture that Alcatra is known for. Use a meat thermometer to accurately monitor the internal temperature, aiming for 130-135degF (54-57degC) to achieve perfect medium-rare juiciness. When threading meat onto skewers, pack the pieces tightly to promote even cooking and maintain moisture. Resting the meat for 5-10 minutes after grilling allows the juices to redistribute, preserving the signature succulent flavor of your Brazilian-style sirloin.
Nutritions
Alcatra from Fogo de Chao offers a rich source of high-quality protein essential for muscle repair and growth. The top sirloin cut provides important nutrients such as iron, zinc, and B vitamins, which support energy metabolism and immune function. Using olive oil adds healthy monounsaturated fats that contribute to heart health. When you prepare this flame-grilled dish, you enjoy a nutrient-dense meal that balances protein and healthy fats with a flavorful antioxidant-rich spice blend.
Storage
For optimal freshness, store your Alcatra in an airtight container or tightly wrapped in aluminum foil to prevent moisture loss and odor absorption. Keep the marinated top sirloin refrigerated at or below 40degF (4degC) if you plan to grill within 1-2 days. For longer storage, freeze the seasoned meat in a vacuum-sealed bag or freezer-safe container to maintain its juicy, smoky flavor and tender texture.
Variation or Alternatives
For a variation, swap smoked paprika with chipotle powder to intensify the smoky flavor and add a subtle heat. Instead of olive oil, marinate the top sirloin chunks in a mixture of orange juice and lime zest for 30 minutes to introduce a tangy citrus undertone. You could also experiment with slow-roasting the meat in an oven at 275degF (135degC) before finishing it on the grill to achieve evenly tender meat with a smoky crust. Using a meat thermometer ensures your sirloin reaches the ideal internal temperature for your preferred doneness.
Allergies
The Alcatra from Fogo de Chao contains common allergens such as garlic and onion powders, which can trigger reactions in individuals sensitive to allium vegetables. The use of smoked paprika and cumin may also provoke allergies in those with spice sensitivities. Be sure to assess your tolerance to these spices and seasonings before enjoying this flavorful dish.
Why this recipe?
Alcatra from Fogo de Chao is popular for its tender, flavorful cut derived from the top sirloin, expertly seasoned and grilled to perfection. The rich, smoky taste and juicy texture offer a unique Brazilian churrasco experience that entices meat lovers. Replicating this dish at home lets you enjoy authentic flavors tailored to your preferences while saving on dining costs. Your copycat version allows customization and the satisfaction of mastering a classic steak preparation revered worldwide.