Brazilian Churrasco-Style Skewers

Ingredients

Here are the following ingredients:

Beef Skewers

• 2 tbsp (30 mL) ground cumin
• 2 tbsp (30 mL) ground turmeric
• 2 tbsp (30 mL) mild paprika
• 1 tbsp (15 mL) kosher salt
• 4 tsp (20 mL) mild smoked paprika
• 2 tsp (10 mL) cayenne pepper
• 2 tsp (10 mL) freshly ground black pepper
• 6 lb (2.7 kg) Top Sirloin Cap, cut into ¼-inch (5 mm) thick slices
• ½ cup (125 mL) canola oil
• ¼ cup (60 mL) lime juice
• 2 tbsp (30 mL) minced garlic

Chimichurri Sauce

• 12 cloves garlic
• 4 oz (125 g) packed fresh cilantro leaves, about 4 cups (1 L)
• 4 oz (125 g) packed fresh parsley leaves, about 4 cups (1 L)
• ¼ cup (60 mL) dried oregano leaves
• 2 cups (500 mL) olive oil, divided
• 2 tbsp (30 mL) kosher salt
• 4 tsp (20 mL) hot pepper flakes
• 1 tsp (5 mL) freshly cracked black pepper
• 1 tsp (5 mL) ground cumin
• ¼ cup (60 mL) red wine vinegar

Service

• 8 lemons, halved

Preparation

1. Beef Skewers: Mix cumin with turmeric, paprika, salt, smoked paprika, cayenne and black pepper. Sprinkle over beef to coat evenly. Toss with oil, lime juice and garlic.
2. Soak 32 bamboo skewers (12 inch/30 cm) in water for at least 30 minutes. Thread 3 oz (90 g) beef strips onto each skewer. Cover and refrigerate for at least 4 hours or up to 8 hours. 
3. Chimichurri Sauce: Add garlic, cilantro, parsley and oregano to a robot coupe. Pulse until finely chopped. Add 1 cup (250 mL) oil, salt, hot pepper flakes, black pepper and cumin. Pulse until combined. Pour in vinegar.
4. With the motor running, slowly drizzle in the remaining oil until well combined. Let stand for at least 60 minutes before serving. Cover and refrigerate for up to one day.

Service

1. Grill 2 skewers until well-marked, lightly charred and just cooked through.
2. Grill lemon half until well-marked and lightly charred.
3. Plate skewers and drizzle with 2 tbsp (30 mL) Chimichurri Sauce. Serve with an additional 2 tbsp (30 mL) Chimichurri Sauce and grilled lemon.

Beef Cuts