Skewered Grilled Picanha

Ingredients

• 1.5 lb picanha steak
• ½ lb smoked sausage
• 1 tbsp coarse salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 8 count wooden skewers

Instructions

1. 1

   Soak 8 wooden skewers in water for 30 minutes. Cut 1.5 lb picanha into 1-inch thick slices, then cut each slice into 2-inch chunks. Cut 0.5 lb smoked sausage into 1-inch rounds.

2. 2

   Thread the beef and sausage onto the skewers, alternating pieces. Season generously with 1 tbsp coarse salt and 1 tsp black pepper, then drizzle with 2 tbsp olive oil.

3. 3

   Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill, leaving space between them. Cook for 4-5 minutes per side, until the beef is browned and has a nice crust.

4. 4

   Turn the skewers and cook for another 4-5 minutes, until the sausage is charred and the beef reaches your desired doneness (about 130°F for medium-rare).

5. 5

   Remove from the grill and let rest for 5 minutes. Serve hot, straight off the skewers.

Tools you’ll need

• Grill or grill pan
• Wooden skewers
• Tongs
• Cutting board
• Knife

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