Brazilian Churrasco Beef Rump

Brazilian Churrasco Beef Rump

Brazilian Churrasco Beef Rump

Prep Time
10 Minutes
Cook Time
20 Minutes
Brazilian style skewered beef with a zingy bean salad
  • 1 sachet brazilian bbq

  • 50 millilitres (2 fluid ounce) oil

  • 2 tablespoons white wine vinegar

  • 900 grams (2 bags) thick cut beef rump steak (cap so it has the fat on)

  • Bean salad

  • 2 tins mixed beans or black beans, drained

  • 1 red onion, chopped

  • 2 spring onions, washed and chopped

  • 1/2 cucumber, diced

  • 2 tomatoes, diced

  • 1 tablespoon Ground Coriander

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon coarse ground black pepper

  • 1/2 teaspoon Garlic Granules

  • 1 avocado, peeled and diced

  • Juice of 1 lime

  • 25 millilitres (1 fluid ounce) olive oil


  • 1 Combine the Grill Mates sachet contents, oil, and vinegar in a bowl. Set aside 2 tbs of the marinade for basting. Cur the meat into large chunks and add to the bowl and turn to coat well.
  • 2 Cover and leave to marinate for 15 minutes (or for best results overnight). Remove the meat from the marinade and discard any remaining marinade.
  • 3 Place the chunks of marinated beef on metal BBQ skewers and then grill for 10 minutes on each side for medium, or a bit longer for well done.
  • 4 Meanwhile prepare the bean salad by combining all the ingredients for the salad. Cover and reserve until needed.
  • 5 Serve the beef sliced from the skewers, with the bean salad.