(Churrasco de Sao Paulo a la Parilla con Chimichurri Rojo)
Churrasco is a very primitive form of cooking meat. The gauchos, or cowboys, of Brazil would kill and butcher the animals out on the pampas, build a big fire, and barbecue the meat on a spit of some sort, basting it with a vinegary liquid.
As cities developed, however, this recipe too became more civilized — I do ask you to prepare it the way they do in many Brazilian steak houses, with cebollas fritas (otherwise known as onion rings).
