They say Rome wasn’t built in a day, but this steakhouse was.
Prep Time: 4 hours
Cook Time: 2 hours
Meats and Pineapple serve 15-20
Pão De Queijo and Polenta serves 6-8
INGREDIENTS
Grilled Pineapple With Cinnamon Butter
2 pineapples, stem removed and ends trimmed
1 cup (227g) unsalted butter, room temperature
1 teaspoon (2g) ground cinnamon
½ teaspoon (1g) ground black pepper
Salt, to taste
Bacon-Wrapped Filet Mignon
2 1/2 - 3 pounds filet mignon, trimmed of silver skin and fat
Salt and pepper, for seasoning
6 slices thick cut bacon
Picanha Steak With Garlic Marinade
4 cups (950ml) vegetable oil
10 garlic cloves
Sprinkle of sea salt
2 tablespoons (60g) beef bouillon base
2 - 2 ½ pounds (907-1133g) picanha steak, silver skin removed with ¼-½-inch fat cap
Salt and pepper, for seasoning
Polenta Sticks
4 tablespoons (60g) unsalted butter
4 cups (950ml) water
½ teaspoon (3g) fine sea salt
1 ½ cups (240g) ground yellow cornmeal
Cooking spray
Vegetable and/or corn oil, for frying
¼ cup (22g) parmesan cheese, for garnish
Pão De Queijo
3 3/4 cups (487.5g) tapioca or arrowroot flour
1 tablespoon (13g) salt
6 ounces (170g) grated parmesan cheese
6 large eggs
1 1/2 cups (368g) whole milk
2 1/8 cups (500ml) canola oil
Cooking spray
Chicken Thighs
2 tablespoons (36g) lemon pepper seasoning
½ tablespoon (9g) paprika
1 ounce (30ml) brandy
1/4 cup (60ml) vegetable oil
2 tablespoons (27.5g) Kosher salt
1 12-ounce bottle lager beer
4 pounds (1814g) boneless, skinless chicken thighs (about ten 6-ounce thighs)
1 pound (453g) prosciutto, ⅛-inch slices (slightly thicker than pre sliced)
If your butcher is slicing the prosciutto, ask that they place a piece of parchment between each slice of prosciutto so it is easier to work with
Linguica Sausage
6 6-8 ounce (170-226g) Linguica Sausages
INSTRUCTIONS
For The Grilled Pineapple With Cinnamon Butter
Stand a pineapple on it’s flat bottom and slice off strips of skin until it is completely peeled. Cut the entire pineapple in half lengthwise and repeat with the remaining pineapple.
Skewer two halves of pineapple, lengthwise, through the core, on one large metal skewer. Repeat with the second two halves of pineapple on a second skewer.
Whisk together softened butter, cinnamon, black pepper, and pinch of salt.
See below for grilling instructions.
For The Bacon-Wrapped Filet Mignon
Portion the filet mignon into six 6-8 ounce (170-226g) steaks, that are approximately 2-inches thick.
Generously season all sides of the steaks with salt and pepper.
Wrap one slice of bacon around the outside of each steak.
Skewer the steaks where the bacon ends to adhere the bacon to the steak. Repeat skewering on as many steaks as your skewer fits.
See below for grilling instructions.
For The Picanha Steak With Garlic Marinade
Blend oil, garlic, and salt for 1-2 minutes in a blender until smooth. Whisk in beef bouillon. Keep cool until ready for use.
Cutting against the grain, slice the picanha into 2 ½-inch by 2-inch steaks, again leaving the fat cap on, about 4-5 steaks.
Generously season all sides of the steaks with salt and pepper.
Place the seasoned steaks in a large bowl and pour the garlic marinade over top. Mix the marinade and the steaks together with your hands until evenly coated. Cover and marinate in the refrigerator overnight.
After marinating, fold each steak into a letter “C” shape with the fat cap on the outside. Skewer the steaks so it keeps the letter “C” shape intact, with fat cap on the outside. Add as many steaks as will fit on your largest metal skewer.
See below for grilling instructions.
For The Polenta Sticks
In a small frying pan over low heat, melt the butter. Cook until the milk solids just begin to turn golden brown and then immediately pull away from heat. Pour into a bowl so the butter stops cooking.
In a saucepan over medium high heat, bring water and salt to a boil. Slowly whisk in cornmeal. Turn the heat down to low and cook, whisking constantly, until the polenta is very thick, pulls away from the sides of the pan and the cornmeal is tender, about 30 minutes.
Remove from heat and stir in the browned butter until fully incorporated.
Spray a small sheet pan with cooking spray. Pour polenta into the pan, leveling it off with a rubber spatula. Cover tightly with plastic wrap and refrigerate overnight or until solid.
Once set, remove cornmeal from the tray to a cutting board and trim off the curved edges. Use a sharp knife to cut polenta into 1-inch by 2-inch rectangles.
To a large skillet over medium high heat add approximately ½-inch of oil. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Carefully remove with tongs and drain on a paper towel.
Once the excess oil has dripped off, serve the polenta sticks, while still hot, garnished with grated parmesan cheese.
For The Pão De Queijo
Preheat oven to 350°F.
To a stand mixer fitted with a whip attachment add the flour, salt, and parmesan and mix to combine. With the mixer running on low, add in the eggs, milk and oil and mix until everything is evenly combined and smooth.
Spray a standard muffin tin with cooking spray. Carefully pour batter in each cup about ⅛-inch from the top.
Bake in the preheated oven for 15 minutes or until puffed and golden brown.
Remove from the oven, and gently turn the pan over onto a cutting board to remove. Enjoy while warm.
For The Chicken Thighs
In a mixing bowl combine lemon pepper, paprika, brandy, oil, salt, and beer. Before using it all in the chicken, set some aside to make the glaze.
Dry off chicken thighs with a paper towel and place in a bowl with marinade.
Mix gently to coat chicken, cover with plastic wrap and place in the fridge overnight.
Lay one slice of prosciutto on a cutting board and place one chicken thigh 1-inch above the bottom of the prosciutto. Roll the bottom edge of the prosciutto around the chicken thigh, and continue rolling the prosciutto until it completely covers the thigh. Repeat with all chicken thighs.
Skewer chicken where the prosciutto ends, to adhere it to the chicken. Repeat with remaining chicken thighs, fitting as many as you can on your large metal skewer. Repeat with more skewers as needed.
See below for grilling instructions.
For The Linguica Sausage
Slice sausages in half into 3-inch size pieces.
Skewer about 6 pieces of sausage on a large metal skewer. Repeat with remaining sausage.
See below for grilling instructions.
To Grill and Serve
Preheat your grill to have two zones, a hot zone, over medium-high heat and a cooler zone, over low heat.
For the pineapple: Brush the pineapples with some of the cinnamon butter and place on the hot zone of the grill. Grill until the pineapple chars and begins to soften. Flip the pineapple, basting with more butter and grill on the second side. Move the pineapple to the cooler zone and continue to baste with the butter until the pineapple is tender but still holds its shape. Remove from grill and let rest 5 minutes to cool slightly before thinly slicing and serving.
For the bacon-wrapped filet mignon: Grill the steaks on the hot zone until seared on the outside and the bacon is crispy. Move to the cooler zone and cook until the internal temperature of the steak is 125-135℉ / 52-57℃ for medium rare. Let the meat rest about 10 minutes before thinly slicing and serving.
For the picanha steak: Preheat your grill over medium high heat. Position the picanha several inches above the hot zone of the grill; placing the meat on direct heat may cause the marinade to burn or stick to the grill. Grill for about 3-5 minutes per side, turning every 1-2 minutes, until the meat reaches your desired doneness. 6 minutes total will be about medium-rare where 10 minutes total grilling will be closer to medium. Allow the meat to rest for 5-10 minutes before thinly slicing and serving.
For the chicken thighs: Oil the grill and add the chicken skewers over the hot zone. Cook for 3-5 minutes per side, or until the prosciutto has crisped and the chicken is just starting to char in spots. Baste the chicken with the reserved marinade as it cooks. Move to the cooler zone and cook for an additional 8-10 minutes, basting often, or until the chicken reaches an internal temperature of 165℉ / 74℃. Remove from the grill and let rest 5 minutes before slicing and serving.
For the linguica sausage: Place the sausage skewers on the hot zone of the grill and cook until charred about 3-4 minutes per side. Once charred on both sides, move to the cooler zone and continue cooking 3-5 minutes. Rest on the cooler side of the grill until ready to serve.
