Churrasco of beef
- Using a mortar and pestle, mash the garlic, salt and peppercorns into a paste. Stir in the grapefruit juice, onion and oregano. Let sit at room temperature for 30 minutes.
- Whisk the juice mixture and olive oil into the garlic. In a large mixing bowl, cover the meat with the paste. Cover the bowl and place in the refrigerator for a minimum of five hours or overnight.
- Thread meat on to metal skewers and chargrill on the barbecue to your liking.