Brazilian Picanha Skewers with Chimichurri & Charred Corn Polenta
Prep 20 min · Cook 25 min · Serves 4 · medium
Tender Brazilian grilled beef skewers with vibrant fresh chimichurri sauce, served over creamy polenta with charred corn kernels. A fun, interactive skewer dinner that feels like a backyard feast—perfect for families who love bold flavors and hands-on eating!
Ingredients
- 1.5 lbs Picanha beef (top sirloin cap), cut into 1.5-inch cubes, or substitute with sirloin steak
- 1 cup Fresh parsley, chopped, loosely packed
- 0.5 cup Fresh cilantro, chopped, loosely packed
- 4 cloves Garlic cloves, minced
- 0.25 cup Red onion, finely diced, for chimichurri
- 0.5 cup Olive oil, divided: 1/4 cup for chimichurri, 1/4 cup for skewers
- 3 tbsp Red wine vinegar
- 1 tsp Sea salt
- 0.5 tsp Black pepper
- 1 cup Polenta (cornmeal)
- 4 cups Vegetable broth
- 1.5 cups Whole kernel corn, frozen or fresh
- 3 tbsp Butter
- 0.5 cup Parmesan cheese, grated
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