Grilled Brazilian Garlic Lime Picanha Skewers with Chimichurri

Pat the picanha chunks dry and toss them with the minced garlic, lime juice and a generous coating of coarse rock salt.

Serves 4

Ingredients

• 2.5 pounds picanha (top sirloin cap), cut into thick chunks
• 2 tablespoons coarse rock salt
• 4 cloves garlic, minced
• 3 tablespoons fresh lime juice
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano leaves, chopped
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 red chili, finely chopped
• Black pepper, to taste

Instructions

1. Pat the picanha chunks dry and toss them with the minced garlic, lime juice and a generous coating of coarse rock salt.
2. Thread the beef onto large skewers, curving each piece so the fat cap wraps around the outside.
3. Make the chimichurri by stirring together the parsley, oregano, olive oil, red wine vinegar, chili and black pepper, then let it sit so the flavors meld.
4. Heat a grill to high and bank the coals for a hot direct zone and a cooler resting zone.
5. Grill the skewers fat-side down first so the fat renders and crisps, then turn to sear all sides.
6. Move the skewers to the cooler zone to finish to a rosy medium-rare, basting with a little chimichurri.
7. Rest the grilled beef for five minutes, then slice the picanha across the grain into thin strips.
8. Pile the sliced beef onto a platter and spoon the bright chimichurri generously over the top.
9. Picanha is the crown jewel of the Brazilian churrasco, threaded on long swords and grilled over open coals at rodizio steakhouses and backyard gatherings alike. Salted simply and finished with a punchy garlic-and-herb chimichurri, these skewers capture the smoky, celebratory heart of a Brazilian barbecue that turns any summer evening into a feast.

Nutrition (estimated, per serving)

• Calories: 620 kcal
• Protein: 42g
• Fat: 48g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Sodium: 980mg