Brazilian Picanha Skewers with Chimichurri & Charred Corn Polenta

Ingredients

• 1 1/2 lbs picanha beef (top sirloin cap), cut into 1.5-inch cubes, or substitute with sirloin steak
• 1 cup fresh parsley, chopped, loosely packed
• 1/2 cup fresh cilantro, chopped, loosely packed
• 4 cloves garlic cloves, minced
• 1/4 cup red onion, finely diced, for chimichurri
• 1/2 cup olive oil, divided: 1/4 cup for chimichurri, 1/4 cup for skewers
• 3 tbsp red wine vinegar
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup polenta (cornmeal)
• 4 cups vegetable broth
• 1 1/2 cups whole kernel corn, frozen or fresh
• 3 tbsp butter
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic cloves for polenta, minced

Instructions

1. 1

   Make chimichurri: In a bowl, combine chopped parsley, cilantro, 4 minced garlic cloves, diced red onion, 1/4 cup olive oil, red wine vinegar, salt, and pepper. Set aside.

2. 2

   Thread beef cubes onto soaked wooden skewers, leaving small gaps between pieces. Brush with 1/4 cup olive oil and season lightly with salt and pepper.