Churrasco

• a large sirloin of 7 pounds or more: about 3 inches thick; or you can use two steaks with a combined weight of 7 or more pounds.
• butter seasoned to taste with dried rosemary
• 2 cups of finely chopped green onions
• 1/2 pound plus 2 tablespoons of butter
• dash or two of dried rosemary
• 1 1/2 teaspoons ground black pepper
• 1 cup of white wine
• 1/2 cup of wine vinegar

1. Broil the steak and during the cooking baste once or twice with the herbed butter.
2. Cook the meat just to the rare state and char it at the last minute.
3. Meanwhile prepare the following sauce: Saute onions in 1/2 pound of butter until just soft.
4. Add rosemary, black pepper, white wine and vinegar.Bring this to a boil, lower the heat and simmer for 5 minutes.Taste for seasoning and add rest of butter.
5. When the steak is ready, cut it in rather thin diagonal slices and put these in the sauce for a minute.
6. Serve each person some of the sauce with the meat.
7. Good accompaniments for this steak dish are home fried potatoes, sauteed or roasted onions, and French bread with butter.
8. For a drink, beer is the best choice, since the vinegar in the sauce will kill a good wine.
9. Substitute any other steak cut; or slice rare rib roast of beef and serve it in the same manner.

butter, green onions, butter, rosemary, ground black pepper, white wine, of wine vinegar

Taken from www.epicurious.com/recipes/food/views/churrasco-101710 (may not work)