- 1 tablespoon kosher salt
- 1 garlic clove, mashed
- 1 cup of warm water
- About 2 pounds good-quality beef (center cut tenderloin, for example)
- Tools: A large metal skewer, a large, sharp, slicing knife
Mix the salt, garlic and water together until salt is dissolved.
Skewer the meat and put on the pre-heated, medium-flame grill. Baste meat throughout the slow-cooking process, turning skewer regularly, until it reaches desired doneness.
For a true Brazilian experience, regularly take skewer off the grill, placing it vertically on a plate. Ask your guests to stick their fork into the part of the meat that looks good to them. Slice a thin piece of the meat from that location. Return skewer to grill to continue cooking. Serve with a variety of cold salads.