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.
4lbs steak "Punta Trasera" or tri-tip
1head garlic minced
2 - 3 springs rosemary tied together to act as a brush