Brazilian Churrasco with Garlic Marinade

Ingredients

• 1 pound beef sirloin or ribeye, cut into 2-inch cubes
• 4 whole garlic cloves, minced
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Pat the beef cubes dry with paper towels, removing any excess moisture so the marinade adheres better.

2. 2

   In a medium bowl, combine the minced garlic, 3 tablespoons lime juice, 3 tablespoons olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper.

3. 3

   Add the beef cubes to the bowl and toss until every piece is coated evenly with the marinade.

4. 4

   Let the beef sit in the marinade for 10 minutes at room temperature while you thread each cube onto metal or wooden skewers (soak wooden skewers in water for 5 minutes first).

5. 5

   Preheat a grill or grill pan to high heat until you can hold your hand 2 inches above the grates for only 2–3 seconds.

6. 6

   Lay the skewers on the grill grates, leaving 1 inch of space between each skewer so heat circulates around them.

7. 7

   Grill for 3–4 minutes without moving them, until the underside develops dark brown char marks.

8. 8

   Rotate each skewer a quarter turn and grill for another 3–4 minutes until the new side is charred.

9. 9

   Rotate one more time and grill until all four sides are deeply charred, about 3 minutes more; the beef should feel firm but still yield slightly when pressed with a finger.

10. 10

    Transfer the skewers to a plate and let them rest for 2 minutes so the juices redistribute throughout the meat.

Tools you’ll need

• medium mixing bowl
• paper towels
• metal or wooden skewers
• grill or grill pan
• tongs
• serving plate

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