Brazilian Picanha Skewers with Charred Garlic Rice & Grilled Scallions

Ingredients

• 1.5 lbs Picanha beef (or sirloin cap), Cut into 1.5-inch cubes, about 16 pieces total
• 2 tbsp Coarse sea salt, For the seasoning crust
• 1 tsp Black pepper, Freshly ground
• 6 cloves Garlic cloves, Minced
• 3 tbsp Olive oil, Extra virgin
• 1.5 cups Long-grain white rice, Uncooked
• 3 cups Chicken or vegetable broth, Warm
• 8 stalks Fresh scallions, Cut into 3-inch pieces
• 1 whole Lime, Cut into wedges for serving
• 0.25 cup Fresh cilantro, Chopped, optional garnish

Instructions

1. 1

   Soak 8 wooden skewers in water for 15 minutes. Pat beef cubes dry with paper towels.

2. 2

   Season beef generously with coarse sea salt and black pepper on all sides. Thread 2 beef cubes onto each skewer, leaving small gaps for heat circulation.