Top Sirloin Skewers with Garlic Cream

Clean the piece of top sirloin, removing all silverskin, tendons, and the fat cap/membrane from the meat.

Separate the cuts from the top sirloin (e.g., coulotte, tender, sirloin steak), using the baby beef portion (sirloin with fat) for the skewers.

Cut the baby beef into reasonably sized cubes, aiming for the meat to remain medium-rare when cooked.

Skewer the meat cubes, ensuring that all fatty parts are facing outward on the skewer.

Season both sides of the skewers with coarse salt, being generous over the fat.

Prepare the embers so the heat is strong; ideally, you should be able to hold your hand over the heat for about 5 seconds at the height of the skewers.

Grill the skewers over high heat, turning them after about 7 to 8 minutes per side, until they are nicely browned.

While the meat is on the grill, prepare the garlic cream: blend the peeled garlic heads in a blender with vegetable oil, a pinch of oregano, a dash of milk, grilling salt (optional), and black pepper until a creamy paste forms.

After browning both sides of the skewers, briefly remove them from the heat and brush a generous layer of the garlic cream over the meat.

Return the skewers with the garlic cream to the grill so the topping browns and absorbs the aroma.

Remove the meat from the heat and let it rest for one to two minutes before serving, ensuring it stays hot and juicy.

Remove the meat from the skewer and serve, enjoying the toasted fat and the juiciness of the center-cut sirloin.