Print

Flavorful Brazilian Picanha Steak Skewers Recipe with Easy Chimichurri Verde

brazilian picanha steak skewers - featured image
Print Recipe

Juicy, tender Brazilian picanha steak skewers paired with a vibrant, herbaceous chimichurri verde sauce. This recipe is quick, easy, and perfect for grill nights or entertaining.

Ingredients

Scale
  • 2 lbs picanha steak, trimmed with fat cap left on (top sirloin cap)
  • Coarse sea salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • Extra virgin olive oil, for brushing
  • 1 cup fresh parsley, packed and finely chopped
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons fresh oregano, finely chopped (optional)
  • 3 large garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch of red pepper flakes
  • Wooden or metal skewers, soaked if wooden

Instructions

  1. Trim and prepare the picanha: Score the fat cap in a crosshatch pattern about ½ inch apart without cutting into the meat. Cut the steak into 1½-inch thick cubes, keeping the fat on each piece. (Prep time: 10 minutes)
  2. Season the steak: Generously sprinkle coarse sea salt and freshly ground black pepper over all sides of the meat cubes. Brush lightly with olive oil. Let rest at room temperature for 15 minutes.
  3. Prepare the chimichurri verde: In a mixing bowl, combine parsley, cilantro, oregano, and minced garlic. Add red wine vinegar, lemon juice, red pepper flakes, and a generous drizzle of olive oil. Stir well and adjust seasoning as needed. (Prep time: 10 minutes)
  4. Thread the meat onto skewers: Carefully thread steak cubes onto soaked wooden or metal skewers, keeping the fat side facing outwards.
  5. Preheat your grill: Heat grill to medium-high (around 450°F). If using charcoal, wait until coals are covered with white ash but still hot. Oil grill grates lightly.
  6. Grill the skewers: Place skewers fat side down first. Grill 3-4 minutes per side, turning to get a nice char and render fat. Total cook time about 12-15 minutes for medium-rare to medium doneness.
  7. Rest the meat: Transfer skewers to a plate and let rest for 5 minutes to redistribute juices.
  8. Serve: Spoon chimichurri verde over skewers or serve on the side for dipping.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Use a meat thermometer aiming for 130°F (54°C) for medium-rare doneness. Keep a spray bottle of water nearby to manage flare-ups. Chimichurri verde can be made ahead and tastes better after resting. For a smoother chimichurri, pulse ingredients in a food processor but keep some texture.

Nutrition

Keywords: Brazilian picanha, steak skewers, chimichurri verde, Brazilian barbecue, churrasco, grilled steak, easy steak recipe, Brazilian cuisine

Find it online: https://gleamgulp.com/flavorful-brazilian-picanha-steak-skewers-recipe-with-easy-chimichurri-verde/