Grilled Picanha Skewers
Serves: 3
Total: 25-30M
Prep: 10M
Cook: 15-20M
5.0
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Recipe Preparation
- 5 lbs picanha (top sirloin cap)
- 1/4 onion
- 1/2 tomato
- 1 green bell pepper
- 2 sprigs cilantro
- 5 cloves garlic
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- Salt and black pepper to taste
Step Description
1
Slice the picanha into even strips and thread them onto metal skewers. Season with olive oil and salt, and let them marinate briefly.
2
Light the charcoal in advance. Grill the skewers over the coals, turning as needed, until the meat is evenly seared on all sides. Cook until the internal temperature reaches 130°F (54°C) for medium rare. Remove from the grill and let rest for 10 minutes before slicing. Use a ThermoPro TP19H Digital Instant-Read Meat Thermometerto make sure the picanha is cooked to its ideal temperature.
3
Finely chop the onion, tomato, green bell pepper, cilantro, and garlic, and place in a sealable jar. Add olive oil, red wine vinegar, honey, salt, and black pepper. Seal the jar and shake well to mix. Serve this fresh salsa over the grilled meat. Enjoy!
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