Barbecue 2.0: Beyond Top sirloin

Master new cuts of meat, seasonings, and side dishes. Transform your barbecue into an experience and surprise your friends.

You can admit it, we understand you. Talking about barbecue is thinking about top sirloin. It's the queen, the star, the quintessential figure in the barbecue world. And there's nothing wrong with that. A well-prepared top sirloin is a work of art. But every master, to become a legend, needs to master more than just one trick.

It's time for you, the one in charge of the fire, to raise the bar. To transform "let's have some meat" into a gastronomic event. To be the guy who introduces new flavors and makes everyone ask: "Dude, what cut is that? It's sensational!"

Check out these tips to take your barbecue to the next level and establish yourself as the grill master you were born to be.

The Elite Squad: Introducing the New Cuts

Picanha is great, but a whole universe of flavors awaits you at the butcher shop. Meet three heroes that will revolutionize your grill:

Ribeye steak: The heart of the sirloin. With incredible marbling (that interspersed fat), it's the definition of juiciness and tenderness. It's the rich, Argentinian cousin of the top sirloin.

Master's Tip: Sear the whole piece over high heat on all sides. Then, slice it into steaks about two fingers thick and return it to the grill to finish cooking to your desired doneness. Just coarse salt works wonders here.

Ribeye Steak: A neighbor of the ribeye, the ribeye is the back part of the sirloin. It has a generous layer of fat on the side that, when melted, coats the meat and guarantees an intense flavor. It's a cut for those who like meat with substance.

Master's Tip: Grill the meat fat-side down first so that the fat melts and tenderizes the fat. Serve rare or medium-rare to preserve its juiciness.

Flat Iron: This is the experts' secret. Taken from the shoulder of the cow, it's an incredibly tender cut with a flavor reminiscent of filet mignon, but with much more personality (and a more affordable price).

Master's Tip: It's a leaner cut of meat, so be careful not to overcook it. Use high heat, a few minutes on each side, and it's done. It's incredible with a chimichurri sauce on the side.

The Chef's Touch: Spices that make all the difference.

Coarse salt is king, but it doesn't have to reign alone.

Dried Chimichurri as a Dry Rub: Take that dehydrated chimichurri, mix it with a little salt and black pepper, and rub it onto the meat (especially ribs or fattier cuts) about 20 minutes before cooking. It creates a spectacular flavorful crust.

Beer marinade for flank steak: Want to make your flank steak even more tender and flavorful? Marinate it for about 2 hours in a mixture of beer (pilsner or lager), crushed garlic cloves, a sprig of rosemary, and black pepper. Drain well before grilling.

Luxury supporting actors: Side dishes that steal the show.

Your barbecue deserves more than just vinaigrette and packaged farofa.

Banana farofa with crispy bacon: Simple and brilliant. Fry the bacon until very crispy. In the rendered fat, sauté the chopped onion, add the sliced banana (not too ripe) and, finally, the cassava flour. Finish with the crispy bacon and chopped parsley.

Turbocharged garlic bread: Forget the store-bought kind. Mix in a bowl: good quality mayonnaise, plenty of chopped garlic, grated Parmesan cheese, a pinch of oregano and fresh herbs. Generously spread the mixture on the bread slices and grill until golden brown. The game changes.


Great! Now you have no more excuses for having the same old barbecue. You have the knowledge to be daring, experiment, and most importantly, create an awesome experience for you and your friends.