On our recent visit to Atlanta, we ate at Fogo de Chao. This was my first experience at Fogo de Chao and it was crazy good. I have never seen so much food in my life! You just turn your card to green and you are bombarded with gauchos offering you all the meat your heart desires. I barely had time to take a bite before another gaucho was at the table with another delicious offering. I had two favorites - the garlic beef and the parmesan pork. Chicken Legs loved it all!
This is our take on the garlic beef. We used skirt steak because we love it and had some in the freezer. Fogo de Chao uses Picanha (Top Sirloin) and it is fantastic. We served the beef with a side of pan seared polenta like we had at the restaurant. *I like polenta - who knew?!* I was also going to make pão de queijo (warm cheese bread), but I couldn't find tapioca flour at Whole Foods. I ordered some from King Arthur Flour - hopefully it will be here for our parmesan pork recreation this weekend! I ended up making some other cheesy muffins to go in their place. They were fabulous!
We loved our take on the Garlic Beef, and this might be our "go-to" skirt steak from this point forward. See, skirt steak isn't just for fajitas!
Garlic Skirt Steak
1 skirt steak (approx. 1 pound)
4 Tbsp olive oil
2 Tbsp minced garlic
1 tsp Montreal Steak Seasoning
Cut skirt steak into two equal pieces. Combine olive oil, garlic and seasoning in the food processor or blender and pulse until combined. Pour marinade over steak and marinate in the refrigerator overnight. Grill for 3 minutes on each side, or to desired doneness. Slice skirt steak against the grain and enjoy!