A delicious top blade steak skewer prepared to resemble picanha (sirloin cap), perfect for barbecues.
Recipe Video
Ingredients
- Top Blade Steak (Chuck Eye of Round)
- Coarse Salt
- Sprigs of Rosemary (optional) opcional
Instructions
Cut the top blade steak into large, uniform cubes.
Dica: Uniform size ensures even cooking.
Season the steak cubes generously with coarse salt.
Dica: Salt intensity is to taste.
Skewer the top blade steak cubes, alternating with sprigs of rosemary, if desired.
Dica: Rosemary adds a special aroma.
Grill the skewers over medium heat, turning to brown all sides.
Dica: Cooking time varies depending on the desired doneness.
Remove the skewers from the grill and slice the meat for serving.
Dica: Serve immediately for best enjoyment.
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Nutrition Facts
TACO Table - per serving
- Energy5 kcal0%
- Carbohydrates0 g0%
- Protein1 g1%
- Total Fat0 g1%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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