Transport your taste buds to the vibrant streets of Brazil with these delectable Brazilian Steak Kabobs. Picanha, a prime cut of beef popularized in Brazilian barbecue culture, is known for its exceptional tenderness and robust flavor. This recipe transforms the iconic picanha into succulent kabobs, infused with Gypsy’s unique flavor.
Using Picanha to make the most delicious Brazilian Steak Kabobs
Picanha comes from the top sirloin cap, featuring a generous layer of fat that adds both richness and juiciness to the meat when grilled. The result is a melt-in-your-mouth steak that boasts the perfect balance of tenderness and savory goodness.
We marry the exquisite taste of Brazilian picanha with the bold flavor of Stella On Fire Co. Gypsy, creating the most delicious picanha steak kabobs you can make right at home. Get ready to savor the flavors of Brazil right in your own backyard!
What is Picanha anyway?
Well, I’m glad you asked, because, let me tell you, once you try picanha, it’s hard to pass and sometimes I prefer it over other popular steaks. Picanha is a cut that features a thick cap of fat on the top, which adds both richness and juiciness to the meat when grilled or pan-seared.
Picanha steak is cut from the top sirloin cap of the cow. The top sirloin cap is a triangular-shaped muscle located at the top of the sirloin primal cut, which is situated towards the rear of the cow. Picanha is particularly known for its generous layer of fat on top, and that fat cap is a flavor train.
This cut is popular in Brazilian cuisine, especially in churrasco (barbecue), where it is often skewered and slow-roasted for a delicious and flavorful dining experience.
The Brazilian method of cooking picanha typically involves skewering the meat and slow-roasting it over an open flame, resulting in a succulent and flavorful steak.
But I love transforming this iconic cut into flavorful kabobs. The Picanha’s tenderness, combined with Gypsy’s savory flavor notes, promises to bring the authentic taste of Brazilian barbecue to your kitchen.
Ingredients to make the picanha kabobs:
- 2 lbs. Brazilian Picanha steak, cubed
- 1/4 cup olive oil
- Stella’s Gypsy
- 1 large red onion, cut into chunks
- 1 large red or green bell pepper, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- Wooden skewers, soaked in water for 30 minutes
Instructions:
Slice the picanha into even cubes, at least an inch thick, and Place the cubed picanha in a large, shallow dish. Season the pichana cubes with Stella’s gypsy. Ensure the steak is well coated, cover the dish, and refrigerate for at least 2 hours for maximum flavor.
This is a good time to prep your veggies, so cube those onions and bell peppers into even pieces about the same size as the picanha cubes.
Preheat your grill or grill pan to medium-high heat.
Thread the picanha cubes, red onion chunks, and bell pepper chunks onto the soaked wooden skewers, alternating the ingredients.
Grill the kabobs for 10–12 minutes, turning occasionally, until the steak is cooked to your desired doneness and the vegetables are charred and tender.
Remove the kabobs from the grill and let them rest for a few minutes.
Serve these delicious Brazilian Steak Kabobs hot, garnished with lime wedges and fresh cilantro for an extra level of flavor.
Brazilian Steak Kabobs – Picanha
Equipment
- grill or grill pan
Ingredients
- 2 lbs. Brazilian Picanha steak cubed
- 1/4 cup olive oil
- Stella’s Gypsy
- 1 large red onion cut into chunks
- 1 large red or green bell pepper cut into chunks
- 1 large yellow bell pepper cut into chunks
- Wooden skewers soaked in water for 30 minutes
Instructions
- Slice the picanha into even cubes, at least an inch thick, and Place the cubed picanha in a large, shallow dish. Season the pichana cubes with Stella’s gypsy. Ensure the steak is well coated, cover the dish, and refrigerate for at least 2 hours for maximum flavor.
- Cube those onions and bell peppers into even pieces about the same size as the picanha cubes.
- Preheat your grill or grill pan to medium-high heat.
- Thread the picanha cubes, red onion chunks, and bell pepper chunks onto the soaked wooden skewers, alternating the ingredients.
- Grill the kabobs for 10–12 minutes, turning occasionally, until the steak is cooked to your desired doneness and the vegetables are charred and tender.
- Remove the kabobs from the grill and let them rest for a few minutes.
- Serve!
Tips for perfect kabobs:
Select Quality Picanha
Choose a well-marbled Picanha cut for optimal tenderness and flavor. The marbling will give you juicy and flavorful Brazilian steak kabobs.
Let the seasoning do its work
Season and allow the picanha to rest in the refrigerator for at least 2 hours. This enhances the steaks by absorbing the flavors of the seasoning.
Soak wooden skewers
To prevent the skewers from burning on the grill, soak them in water for at least 30 minutes before threading the ingredients.
Evenly Cubed Ingredients
Cut the picanha, onions, and bell peppers into uniform-sized cubes to ensure even cooking. This ensures that all pieces of the kabob are perfectly grilled.
Preheat the grill
Ensure your grill or grill pan is preheated to medium-high heat before placing the kabobs. This helps achieve that desirable sear on the steak.
Rest Before Serving
Allow the kabobs to rest for a few minutes after grilling. This allows the juices to redistribute, ensuring a juicy and flavorful bite.
You Did It
You just made the most delicious Brazilian picanha steak kabobs right at home. Modify the recipe to your own taste by combining it with different vegetables and side dishes.
