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Both Brazilians and Argentines are known for their grilled meats, especially beef. In Brazil, the premium cut is the picanha, or rump cap, and it's simply seasoned with just rock salt or coarse salt. You can't always find that cut of meat or get a butcher to cut it, so in place of that, go for this tri-tip recipe. It's grilled for a smoky char after a quick marinade in olive oil, garlic, rosemary, and lemon.