Photo by Estrella Benmaman

Venezuelan-Style Barbecue

Cuisine: Venezuelan
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 people
This meal is as Venezuelan family-style as it gets! The secret is in the avocado-based guasacaca sauce.

Given my family's Jewish-Morrocan background, I grew up in Venezuela eating many different styles of meat at home, and yet my all-time favorite meat dish is this Venezuelan-style barbecue recipe.

This is one dish that all Venezuelans hold dear to their hearts; it's very typical of a family Sunday meal. The guasacaca sauce is key - pureed avocado with spices, which is  delicious on everything: the meat, the yuca, and even the fresh salad.

The meat cut, called punta trasera in Venezuela, is called top sirloin cap with the fat, or tri-tip, in the United States. In Brazil, it is called picanha, in Argentina and Uruguay it's known as tapa de cuadril, in Mexico, cuadril, and in neighboring Colombia, punta de anca. It is the small pointed triangular part of the meat at top of the rump. You can buy it in most Latin supermarkets.

Ingredients

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Directions

Barbecue Meat
  1. Prepare an oil-mix mixing the olive oil, garlic, parsley, salt and pepper.
  2. Cook the meat over a hot grill and turn it until it is nicely browned on both sides. Every time you turn it, brush it with the oil mix using the rosemary brush.
  3. When it's done, let the meat rest on a wooden board for few minutes. Then, slice it and put it back on the grill, until it reaches the term of your preference.
  4. Also, put the chorizos on the grill. Grill them for about 15 minutes, until they are browned on the outside and cooked through. Turning with tongs every two minutes while grilling.
Guasacaca Sauce
  1. Mix the ingredients of the Guasacaca in a food processor, but leave it a little chunky.
Fresh Salad
  1. Mix all the ingredients together.

Chef Notes

Yuca goes great with this dish!

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