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Step
1
Prepare Chimichurri Sauce. Place garlic in a food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate.
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Step
2
Trim the Picanha roast, leaving a ¼-inch fat cap for flavor.
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Step
3
Slice the roast against the grain into 1 ½-inch steaks, then cut into smaller, even pieces about 2 inches wide.
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Step
4
Thread the pieces onto skewers in a horseshoe shape, with the fat cap on the outside.
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Step
5
Generously season the skewered meat on all sides with coarse salt and black pepper.
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Step
6
Preheat your grill to MEDIUM-HIGH heat (about 400°F).
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Step
7
Place the skewers fat-side down over direct heat and grill for 2-3 minutes to render the fat and create a golden crust.
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Step
8
Rotate the skewers and continue grilling, turning frequently, until all sides are evenly seared and the internal temperature reaches 130°F for medium-rare, about 8-10 minutes total.
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Step
9
Remove the skewers from the grill and let them rest for 5 minutes. The internal temperature of the beef will rise 10-15°F for medium-rare (145°F).
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Step
10
Drizzle the chimichurri sauce generously over the skewers and serve with grilled vegetables or a fresh salad for a complete meal. Keep extra chimichurri on the side for dipping!
Cooking Tip:
Pair with a crisp salad or roasted potatoes for a balanced, flavorful feast!
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