Brazilian Picanha Skewers with Chimichurri Sauce
Brazilian Picanha Skewers with Chimichurri Sauce, a Entertaining beef recipe, ready in 35 minutes, serves 12.
Cook Time: 35 Minutes
Servings: 12
Ingredients: 12
Ingredients
For the Skewers:
For the Chimichurri Sauce:
Preparation
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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!
Nutrition Information
Nutrition information per serving: 200 Calories; 93 Calories from fat; 10 g Total Fat (3.5 g Saturated Fat; 4.5 g Monounsaturated Fat); 70 mg Cholesterol; 1250.2 mg Sodium; .82 g Total Carbohydrate; .31 g Dietary Fiber; 23.5 g Protein; 2.5 mg Iron; 331.3 mg Potassium; 0.8 mg Thiamin; 0.2 mg Riboflavin; 7.44 mg Niacin (NE); 0.3 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.7 mg Zinc; 22.9 mcg Selenium; 89.1 mg Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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