July 27, 2026

Brazilian Picanha Skewers,With Charred Shallot Salsa Vinaigrette

Serves: 4-6| Prep: 25 min | Cook: 20 min

Ingredients:

  • 2–2½ lb. Coulotte
  • 2 Tbsp. Avocado Oil
  • 1 Tbsp. Kosher Salt
  • 2 tsp. Coarse Black Pepper
  • 1 tsp. Garlic Powder
  • Metal Skewers

 Salsa Vinaigrette

  • 1 Green Bell Pepper
  • 1 Shallot, finely diced
  • 2 Roma Tomatoes, seeded and diced
  • 2 Tbsp. Fresh Parsley, chopped
  • 2 Tbsp. Fresh Chives, sliced
  • 2 Garlic Cloves, minced
  • 2 Tbsp. Red Wine Vinegar
  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. Dijon Mustard
  • ½ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Directions:

  1. Trim away any excess silver skin while leaving the fat cap intact. Slice the coulotte into 2-inch cubes, making sure each piece has a portion of the fat cap. Thread the beef onto skewers, keeping the fat facing the same direction for even cooking.
  2. Brush the skewers with avocado oil, then season all sides with kosher salt, black pepper, and garlic powder. Let the skewers rest at room temperature for 20–30 minutes while you prepare the grill.
  3. Make the Salsa Vinaigrette. Preheat a grill to medium-high heat (about 450°F).
  4. Place the bell pepper directly over the heat, turning occasionally until the skin is blistered and lightly charred, about 8–10 minutes. Transfer to a bowl and cover for 5 minutes, then peel away the charred skin if desired. Dice the pepper.
  5. In a medium bowl, combine the charred pepper, shallot, tomatoes, parsley, chives, garlic, red wine vinegar, olive oil, Dijon mustard, salt, and pepper. Stir well and let the flavors meld while the beef cooks.
  6. Grill the Skewers by placing the skewers over direct heat. Grill for 3–4 minutes per side, rotating every few minutes until all sides develop a rich crust and the beef reaches your preferred doneness. For medium-rare, cook until the internal temperature reaches 130–135°F. Remove from the grill and allow the skewers to rest for 5–10 minutes before serving.
  7. Arrange the skewers on a platter and generously spoon the charred shallot salsa vinaigrette over the top or serve it alongside for dipping. Pair with grilled vegetables, roasted potatoes, or a crisp green salad.
Written by info tangen draw