Spit-Roasted Beef, Brazilian Style
Zeit 60 minSchwierigkeit 🔥🔥🔥Von Peitli Csilla
Zutaten
- 2 kg rump cap (picanha)
- salt, to taste
- black pepper, to taste
- 6 tbsp olive oil
- 2 bell peppers
- 2 zucchini
- 1 red onion
- 2 heads of lettuce
- 1 can black beans
- 1 can corn
- 1 avocado
- 1 tomato
- 3 tbsp fresh cilantro
- 1 lime
Zubereitung
- Cut the rump cap or picanha into six equal pieces.
- Rub 2 tablespoons of oil onto them, then season with salt and pepper to taste. Let them rest for 30 minutes at room temperature while you heat up the grill and prepare the vegetables.
- Preheat the kamado grill to medium/high heat, and prepare the rotisserie spit, a grill basket or a half-moon-shaped deflector stone.
- Take a bowl and put in the larger-cut peppers, the zucchini slices and the red onion slices.
- Drizzle the vegetables with 2 tablespoons of oil and season with salt and pepper to taste.
- Thread the meat onto the spit, then once the grill has heated up, put it on.
- Place the deflector stone under the spit as well, and the vegetables can go on top of it (or put them in a grill basket for easier handling).
- Grill the vegetables for 10-15 minutes or until they soften and show clear grill marks. Turn them occasionally so they cook evenly.
- While the food cooks, throw together a Mexican salad. Chop two heads of your chosen lettuce (iceberg, arugula, romaine) and put them in a bowl.
- Add the drained canned beans, the corn, the diced avocado and tomato, and the finely chopped fresh cilantro.
- Drizzle the salad with the remaining olive oil and the juice of the lime, then toss it all together.
- Finally, season with salt and pepper and toss again.
- When the meat is tender, take it off the grill and let it rest for a few minutes before slicing.
- Serve the tender beef with the grilled vegetables and the fresh salad.
