Grilled Picanha Skewers with Bell Peppers

Savor the juicy flavors of perfectly grilled picanha steak skewered with vibrant bell peppers. This dish is elevated by using the Lifespace Spit Roast Grill Skewer Set, making grilling effortless and enhancing the smoky, savory taste that will impress your family and friends.

Author

Rob

Prep Time

15 minutes

Cook Time

12 minutes

Servings

4

Cuisine

Brazilian

Ingredients

• 2 pounds picanha steak, trimmed and cut into 1-inch cubes
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 2 yellow bell peppers, seeded and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• Product Used

Directions

1. Preheat your grill to medium-high heat (about 400°F/200°C). If using charcoal, let the coals burn until covered with ash.
2. In a large bowl, combine the trimmed picanha steak cubes, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss until the steak is evenly coated with the spices.
3. Thread the picanha cubes and bell pepper pieces onto the Lifespace Spit Roast Grill Skewers, alternating between steak and peppers for a colorful presentation.
4. Once the skewers are assembled, place them on the preheated Lifespace Spit Roast Grill. Allow the grill to rotate, cooking the skewers for about 10-12 minutes. Turn occasionally to ensure even cooking, until the steak reaches an internal temperature of 135°F (57°C) for medium-rare or your desired doneness.
5. Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is tender and flavorful.
6. Sprinkle with fresh chopped parsley before serving to add a pop of color and freshness.