Top Sirloin from Fogo de Chao features tender, perfectly seasoned cuts of prime beef, expertly grilled to a juicy, medium-rare finish, offering a rich, smoky flavor and a succulent, melt-in-your-mouth texture.
Equipments
- Grill (charcoal or gas)
- Meat thermometer
- Chef's knife
- Cutting board
- Tongs
- Basting brush
- Mixing bowl (for seasoning)
- Serving platter
Ingredients
- 2 lbs (900g) top sirloin steak
- 2 tablespoons coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Using high-quality top sirloin steak, such as that from Fogo de Chao, ensures tender, juicy results with rich, smoky flavor when grilled to medium-rare. Coarse kosher salt and freshly ground black pepper are essential for seasoning to enhance the beef's natural taste without overpowering it. Combining garlic powder, smoked paprika, onion powder, dried oregano, and thyme creates a well-balanced, aromatic dry rub that complements the meat perfectly. Olive oil helps the seasoning adhere evenly and promotes a beautiful crust during grilling. Your copycat menu will capture the authentic taste of Fogo de Chao's top sirloin by carefully replicating these seasoning and cooking techniques.
Instructions
- Instructions:
- Preheat grill to high heat (450-500°F/230-260°C).
- In a mixing bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, onion powder, oregano, and thyme.
- Pat the top sirloin dry with paper towels.
- Brush steak with olive oil on all sides.
- Evenly coat steak with the prepared seasoning mix, pressing gently to adhere.
- Let the seasoned steak rest at room temperature for 20-30 minutes.
- Using tongs, place steak on the preheated grill.
- Sear each side for 3-4 minutes to create grill marks.
- Lower heat to medium and continue grilling, flipping every 2-3 minutes.
- Use a meat thermometer to check internal temperature; remove at 130°F (54°C) for medium-rare.
- Transfer steak to a cutting board; tent loosely with foil and let rest for 10 minutes.
- Slice thinly against the grain with a chef's knife.
- Arrange slices on a serving platter and serve immediately.
Substitution
Top Sirloin from Fogo de Chao copycat menu offers a flavorful, tender steak experience that you can recreate at home with the right ingredients and tools. If top sirloin is unavailable, substitute with ribeye or strip loin for a similarly rich texture and taste. Use a meat thermometer to ensure the perfect medium-rare finish, aiming for an internal temperature of around 130degF (54degC). When grilling, maintain a consistent heat and flip only once to achieve even cooking and a beautiful sear. Your seasoning mix can be adjusted based on taste, but incorporate smoked paprika for that authentic smoky flavor.
Tips
Patting your top sirloin steak dry before seasoning ensures a better crust when grilled, enhancing flavor and texture. Using a meat thermometer is crucial; pull your steak at 130degF (54degC) for medium-rare, since residual heat will raise the temperature slightly during resting. Resting the steak for 10 minutes covered with foil allows juices to redistribute, keeping your meat tender and juicy. Always slice against the grain with a sharp chef's knife to maximize tenderness and improve your eating experience.
Nutritions
Top Sirloin from Fogo de Chao is a high-protein food rich in essential amino acids, making it an excellent choice for muscle repair and growth. Each 3-ounce serving contains approximately 200 calories, with notable amounts of iron, zinc, and vitamin B12, supporting energy metabolism and immune function. The seasoning blend adds minimal sodium while contributing antioxidants through herbs like oregano and thyme. Your meal provides balanced nutrition ideal for sustained energy and overall wellness.
Storage
To store your cooked top sirloin from Fogo de Chao, wrap the steak tightly in aluminum foil or place it in an airtight container to preserve moisture and flavor. Refrigerate promptly and consume within 3-4 days to maintain optimal quality and safety. For longer storage, slice the steak and freeze portions in freezer-safe bags, labeled with the date, for up to 2-3 months.
Variation or Alternatives
You can substitute top sirloin with ribeye or filet mignon for a different flavor profile and tenderness. Marinate the steak in a mixture of soy sauce, Worcestershire sauce, and minced garlic for 1-2 hours to enhance umami and moisture. Instead of brushing olive oil, try using melted butter or avocado oil for a richer taste. For a smoky aroma, add wood chips like hickory or mesquite to the charcoal grill before cooking.
Allergies
Top Sirloin from Fogo de Chao contains ingredients like garlic powder, smoked paprika, and various herbs that may trigger allergic reactions in sensitive individuals. People with beef allergies or sensitivities to nightshades, such as paprika, should exercise caution when trying this dish. Your awareness of these potential allergens can help you avoid adverse reactions and enjoy a safe dining experience.
Why this recipe?
Top Sirloin from Fogo de Chao impresses with its tender, juicy texture and rich, smoky flavor achieved through authentic Brazilian churrasco grilling techniques. The cut is prized for its balanced fat content and robust taste, delivering a satisfying and flavorful dining experience. Creating a copycat version allows you to enjoy the premium quality and bold flavors at home, capturing the essence of the restaurant's signature dish. Your homemade top sirloin can match the expertly seasoned, perfectly cooked qualities that make Fogo de Chao's offering so memorable.