Brazilian Beef Picanha Skewers with Chimichurri

Ingredients

• 1.5 lbs beef picanha steak, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lime juice
• 4 cloves garlic, minced
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp salt
• 0.5 tsp pepper
• 1 cup parsley, chopped
• 1 cup cilantro, chopped
• 2 tbsp red wine vinegar
• 0.5 tsp red pepper flakes
• 12 wooden skewers, soaked in water for 30 minutes

Instructions

1. 1

   In a large bowl, combine the beef, 2 tbsp olive oil, lime juice, garlic, oregano, cumin, salt, and pepper. Toss to coat the beef evenly. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   Make the chimichurri sauce by combining the parsley, cilantro, vinegar, remaining 1 tbsp olive oil, and red pepper flakes in a food processor. Pulse until finely chopped but not pureed. Season with salt and pepper to taste.