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Restaurants›Rosa Sky›Picanha Skewers Recipe

Picanha Skewers Recipe

Inspired by Rosa Sky

Time1h

Serves4

Roasted Corn and Mango Relish, Chimichurri Aioli, & Pickled Radish, Jalapeño Shoyu Vinaigrette

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Ingredients

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Skewers

2 pounds Picanha (top sirloin cap)

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Roasted Corn and Mango Relish

1 cup Corn kernels (fresh or frozen)

1 cup Mango, diced

1 1/4 Red onion, finely chopped

2 tablespoons ReaLime juice

1 tablespoon Cilantro, chopped

1 to taste Celtic sea salt

Chimichurri Aioli

1 cup Mayonnaise

1 1/4 Fresh parsley, chopped

2 cloves Garlic, minced

1 tablespoon red wine vinegar

2 tablespoons olive oil

1 to taste Celtic sea salt

Pickled Radish & Jalapeño Shoyu Vinaigrette

1 cup Radishes, thinly sliced

1 whole Jalapeño, sliced

1 1/4 Aged soy sauce

1 1/4 Rice vinegar

1 teaspoon Honey

1 cup Water

Method

Preparation

1

Prepare the Picanha Skewers

Cut the picanha into 1-inch cubes and season with olive oil, salt, and black pepper. Thread the cubes onto skewers.

2

Make the Roasted Corn and Mango Relish

In a bowl, combine corn, diced mango, red onion, lime juice, cilantro, and salt. Mix well and set aside.

3

Prepare the Chimichurri Aioli

In a bowl, mix mayonnaise, parsley, minced garlic, red wine vinegar, olive oil, and salt until smooth and well combined.

4

Pickle the Radish and Jalapeño

In a saucepan, combine water, soy sauce, rice vinegar, honey, sliced radishes, and jalapeño. Bring to a simmer for 5 minutes, then cool.

Grilling

5

Grill the Skewers

Preheat the grill to medium-high heat. Grill the skewers for about 8-10 minutes, turning occasionally, until cooked to your desired doneness.

Serving

6

Serve the Dish

Plate the grilled picanha skewers and serve with roasted corn and mango relish, chimichurri aioli, and pickled radish with jalapeño shoyu vinaigrette.