Smoky Brazilian Picanha Skewers with Chimichurri Sauce

A savory Brazilian delight on skewers

Juicy and flavorful picanha skewers meet the herby zing of chimichurri sauce for a true culinary experience.

1 h 30 min
4
Intermediate

Ingredients

For the Picanha

1.5 lbs Picanha beef

Trimmed and sliced into 1-inch thick pieces

2 tablespoons olive oil

1 tablespoon coarse sea salt

1 teaspoon ground black pepper

For the Chimichurri Sauce

1 cup fresh parsley

Finely chopped

1/4 cup fresh cilantro

Finely chopped

4 cloves garlic

Minced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste

For the Skewers

Metal or wooden skewers

Soak wooden skewers if using to prevent burning

Lemon wedges for serving

Preparation

Marinating the Picanha

Combine Marinade

In a large bowl, combine olive oil, coarse sea salt, and ground black pepper.

Toss Meat

Add picanha pieces and toss until evenly coated.

Marinate

Let marinate at room temperature for 30 minutes.

Preparing the Chimichurri

Mix Herbs and Spices

In a medium bowl, mix parsley, cilantro, garlic, oregano, and red pepper flakes.

Add Liquids

Stir in extra virgin olive oil and red wine vinegar, then season with salt and pepper.

Rest Sauce

Set aside at room temperature for flavors to meld.

For extra flavor, add a splash of lime juice to the chimichurri.

Cooking Process

Preheat Grill

Preheat the grill to medium-high heat and lightly oil the grates before placing the skewers.

Assemble Skewers

Slide the picanha pieces onto the skewers without overcrowding to allow even cooking.

Grill and Rest

Grill for 10-15 minutes, turning as needed, then remove from grill and let rest for 5 minutes before serving.

Use medium-high heat for grilling and off heat for resting.

Plating & Serving

Smoky Brazilian Picanha Skewers with Chimichurri Sauce

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Plating & Serving

Serve the skewers on a platter, garnished with fresh parsley, and accompanied by a small bowl of chimichurri sauce for dipping.

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Chef’s Tip

Ensure the grill is well heated before placing the skewers to achieve a perfect sear.

Sauce Pairings

Chimichurri Sauce

Herby, garlicky, with a slight kick

Lemon Wedges

For an added burst of citrus

Garnishes & Accompaniments

Fresh parsleySliced red chili (optional)

Perfect Sides

Grilled vegetables

Rice and black beans