Rodizio Grill Parmesan Beef Recipe

Prepare and marinate

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Pat beef cubes dry with paper towels. In a large bowl combine 3 tbs olive oil, Worcestershire sauce, minced garlic, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp dried oregano. Add the beef cubes and toss to coat evenly. Cover and refrigerate to marinate for 30–60 minutes (up to 4 hours).

Coat with Parmesan

Spread 1 cup grated Parmesan on a plate or shallow dish. Using tongs or gloved hands, remove beef from marinade, letting excess drip off, and press each cube into the grated Parmesan so surfaces are well coated. Thread 3–4 cubes onto each skewer leaving small gaps for even cooking. Reserve any remaining grated Parmesan for basting/coating during cooking.

Preheat grill

Preheat a grill or broiler to high heat (450–500°F / 230–260°C). If using a charcoal or gas grill, set up for direct high heat. Oil the grill grates lightly or brush the skewers with a thin film of oil to prevent sticking.

Cook

Place skewers over direct high heat. Cook 2–3 minutes per side, rotating to create an even crust and to let the Parmesan melt and brown—total cook time 6–10 minutes depending on cube size and desired doneness: about 6–7 minutes for medium-rare, 8–10 for medium. Keep an eye to prevent burning the Parmesan — move skewers to a cooler part of the grill briefly if tipping toward excessive charring.

Finish and rest

When beef reaches desired doneness (internal temp ~125–130°F for medium-rare, 135°F for medium), remove skewers from grill and transfer to a cutting board. Let rest 5 minutes. Sprinkle with the optional 1 tbs freshly grated Parmesan and chopped parsley before serving. Serve on skewers or slide cubes off for plating.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Place 3 oz grated Parmesan in small 2–3" rounds (about 1–2 tbs each) spaced 2" apart. Sprinkle a light dusting of black pepper and 1 tsp dried oregano over each. Bake 4–6 minutes until golden and bubbling. Remove and let cool on the sheet — they will crisp as they cool. Use to top the beef skewers for extra crunch or serve on the side.

Warm chimichurri briefly if desired (room temperature recommended). Serve lemon wedges and chimichurri alongside the skewers so diners can squeeze lemon or add sauce to taste.