Skewered Grilled Picanha

Step 1

Soak 8 wooden skewers in water for 30 minutes. Cut 1.5 lb picanha into 1-inch thick slices, then cut each slice into 2-inch chunks. Cut 0.5 lb smoked sausage into 1-inch rounds.

Step 2

Thread the beef and sausage onto the skewers, alternating pieces. Season generously with 1 tbsp coarse salt and 1 tsp black pepper, then drizzle with 2 tbsp olive oil.

Step 3

Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill, leaving space between them. Cook for 4-5 minutes per side, until the beef is browned and has a nice crust.

Step 4

Turn the skewers and cook for another 4-5 minutes, until the sausage is charred and the beef reaches your desired doneness (about 130°F for medium-rare).

Step 5

Remove from the grill and let rest for 5 minutes. Serve hot, straight off the skewers.