If you’ve ever been to a Brazilian grill style restaurant, you know that the grilled meats just keep on coming! One of the cuts that you’ll probably be served is “picanha”. Picanha is a popular Brazilian cut of meat that is roughly similar to the the Top Sirloin or Top Butt Steak you can order at Lake Geneva Country Meats. This recipe skewers and grills “picanha” and then serves the steak with a home made “molho a campanha” sauce – a delicious mix between pico de gallo and chimichurri that brings fresh veggie flavor to the meal. If you have a rotisserie cooker, try cooking the steak over the rotisserie for an even more authentic Brazilian take on the recipe! Do you have a favorite Brazilian recipe? Let us know in the comments, we’re always looking for recipes to try!
- 1 lb(s) Leahy’s Angus Beef Top Butt Steak (cut into 1″ cubes)
- 2 Tomatoes (diced)
- .5 Green Bell Pepper (diced)
- .5 Red Bell Pepper (diced)
- .5 Yellow Onion (diced)
- 2 bunch(es) Parsley (chopped)
- .25 cup(s) White Vinegar
- 2 Tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Black Pepper
- Wooden Skewers (soaked in water)
Make the Molho a Campanha by combining all the chopped vegetables, vinegar, olive oil, salt and pepper in a small bowl. Mix together and let sit in refrigerator while grilling steak.
Lay the steak flat with the fat cap at the top, and cut into approximately 1″ cubes. Thread onto soaked wooden skewers.
Heat your grill to 400ºF. Place skewers directly on grill and cook for 4-5 minutes per side until the meat reaches 145ºF.
Remove steak from grill and serve a skewer of meat with the molho a campanha and garlic toast. Dip the steak and toast into the molho or put the molho on top of the steak and toast, whichever your preference! Enjoy!