
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
- Meat
- 4 lbs steak "Punta Trasera" or tri-tip
- 1 head garlic minced
- 2 - 3 springs rosemary tied together to act as a brush
- 4 tbsp parsley minced
- 1/2 cup olive oil
- salt to taste
- pepper to taste
- Guasacaca Sauce
- 1 avocado pureed
- 1 small green pepper
- 1 bunch coriander
- 1 small white onion
- 1 lemon juiced
- vegetable oil
- salt to taste
- pepper to taste
- You Will Also Need
- 6 chorizos
- Fresh Salad
- 1 head lettuce
- 1/2 head watercress
- 1 red onion
- 2 avocados
- 1 can hearts of palm....
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Directions
- Prepare an oil-mix mixing the olive oil, garlic, parsley, salt and pepper.
- 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.
- 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.
- 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.
- Mix the ingredients of the Guasacaca in a food processor, but leave it a little chunky.
- Mix all the ingredients together.
Chef Notes
Yuca goes great with this dish!

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