Rodizio Grill Parmesan Beef Recipe

Prepare the beef

Pat the steaks dry with paper towels. Trim any excess fat and slice each steak into 1 to 1 1/4-inch wide strips across the grain so each piece is roughly 4–5 inches long. You should get about 10–12 pieces from 2 lbs.

Make the Parmesan crust

In a shallow bowl combine the grated Parmesan, minced garlic, chopped parsley, smoked paprika, lemon zest, kosher salt, and black pepper. Mix thoroughly so the cheese and aromatics are evenly distributed.

Marinate lightly

In a separate bowl whisk together the olive oil and red wine vinegar. Add the cut beef pieces and toss to coat evenly. Let rest 10–15 minutes at room temperature to take on flavor (do not exceed 30 minutes).

Assemble skewers

Thread each strip of beef onto metal skewers or fold and secure with toothpicks so the meat forms a compact piece suitable for grilling. Press both sides of each piece firmly into the Parmesan mixture so a thin, even crust adheres. Shake off any excess cheese.

Preheat and oil the grill/pan

Preheat a grill or heavy cast-iron skillet to medium-high heat (about 425–450°F / high heat on stovetop). Lightly oil the grates or skillet with a high smoke-point oil or a paper towel dipped in oil held with tongs.

Cook the skewers

Place the skewers on the hot grill or skillet Parmesan-side down first. Sear for 1.5–2 minutes until the crust is golden and set, then flip and cook an additional 1.5–2 minutes for medium-rare (internal temp ~130–135°F). For medium, cook 2.5–3 minutes per side. Total cook time will depend on thickness; avoid overcooking to keep beef tender.

Rest the beef

Transfer cooked skewers to a warm plate and loosely tent with foil. Let rest 5 minutes so juices redistribute before finishing.

Make the pan sauce

Wipe the skillet clean if heavily charred, or use a small saucepan. Melt the butter over medium heat, add the minced shallot and sauté 1–2 minutes until softened but not browned. Deglaze with the beef stock, scraping up any browned bits, and simmer 2–3 minutes until slightly reduced.

Finish the sauce

Stir in the lemon juice and 1/4 cup grated Parmesan. Whisk until the Parmesan melts and the sauce becomes glossy. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Serve

Place the rested Parmesan beef skewers on a platter, spoon a little warm Parmesan sauce over each, and sprinkle with the chopped fresh parsley and extra grated Parmesan. Serve immediately.