Churasco Steak Skewers Recipe

Trim and cut

Trim any excess fat or silverskin from the bistro filet. Pat the beef dry with paper towels, then cut into even 1-inch cubes for uniform cooking.

In a medium bowl combine 2 tbs olive oil, minced garlic (2 cloves), kosher salt, black pepper and smoked paprika. Add the beef cubes and toss until evenly coated. Marinate at room temperature for 20–30 minutes (or cover and refrigerate up to 2 hours). If refrigerated, bring back to room temperature 20–30 minutes before grilling.

If using wooden skewers, soak them in warm water for at least 30 minutes before threading to prevent burning. Thread the marinated beef onto skewers, leaving a small gap between cubes for even heat circulation. Arrange skewers on a tray ready for the grill.

Preheat grill (or grill pan) to medium-high (about 425–475°F / 220–245°C). Oil the grates lightly to prevent sticking.

Grill the skewers 2–3 minutes per side, rotating to get even char and an internal temperature of 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Total grilling time will be 6–10 minutes depending on steak cube size and grill heat. Avoid overcooking — the bistro filet is best served medium-rare to medium.

Remove skewers from the grill and let rest on a plate, loosely tented with foil, for 5 minutes. This allows juices to redistribute.

While steaks marinate or rest, make the chimichurri. Finely chop the parsley, cilantro (if using) and oregano leaves and place in a medium bowl.

Add the minced garlic (3 cloves), red wine vinegar, red pepper flakes, salt and black pepper. Stir to combine.

Slowly whisk in the 1/4 cup extra-virgin olive oil until the mixture is emulsified. Taste and adjust seasoning; if desired, add 1 tsp lemon juice for brightness. Let the chimichurri sit at room temperature for at least 10–15 minutes to meld flavors before serving. (Chimichurri can be made several hours ahead and refrigerated; bring back to room temperature before serving.)

Make the aioli while the grill heats or chimichurri rests. In a small bowl combine 1/2 cup mayonnaise, grated garlic (1 clove), 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper.

Whisk until smooth and taste; adjust salt, lemon or garlic to your preference. Cover and refrigerate until ready to serve. Aioli can be made a day ahead.

Plate the rested churasco steak skewers. Spoon a few tablespoons of chimichurri over each skewer (or serve chimichurri on the side for dipping).

Add a dollop of garlic aioli on the plate or in a small ramekin for each person. Sprinkle a light pinch of coarse sea salt over the beef and garnish with chopped parsley if desired. Serve with lime or lemon wedges for an optional bright squeeze.

Serve immediately while warm. Leftover chimichurri and aioli keep covered in the refrigerator for up to 3 days; cooked steak kept refrigerated 1–2 days.