Churrasco Steak Skewers Recipe

Prepare the steak

Trim excess fat from the bistro filet and cut into even 1–1.25 inch cubes so they cook uniformly. Pat the cubes dry with paper towel.

In a medium bowl combine 3 tbsp olive oil, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp coarse kosher salt and 1/2 tsp freshly ground black pepper. Whisk to emulsify.

Add the steak cubes to the marinade and toss until all pieces are well coated. Cover and refrigerate for 30 minutes to 1 hour (no more than 2 hours) to allow flavor without over-marinating the delicate cut.

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Preheat grill to high heat (450–500°F / 230–260°C). If using a grill pan, heat it over high heat until very hot.

Thread 4–5 steak cubes onto each skewer, leaving a little space between pieces so heat circulates and surfaces sear. Do not overcrowd.

Brush the grill grates or grill pan with neutral oil to prevent sticking. Remove steak from marinade, letting excess drip off. Place skewers on the hot grill and cook 2–3 minutes per side for medium-rare, turning to get even char on all sides (total 6–9 minutes depending on cube size and grill heat). For medium cook to 3–4 minutes per side. Use an instant-read thermometer: 125–130°F for rare, 130–135°F for medium-rare, 140°F for medium.

Transfer skewers to a plate and rest 5 minutes. Sprinkle finishing sea salt if desired, and brush lightly with remaining 1 tbsp neutral oil for shine and flavor.

While steaks grill, make the aioli. In a small bowl combine 1/2 cup mayonnaise, 2 grated garlic cloves, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste-adjust for acidity or salt. Refrigerate until ready to serve.

Combine 3/4 cup packed chopped parsley, 1/4 cup chopped cilantro (if using), 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 cup extra-virgin olive oil, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp freshly ground black pepper in a bowl. Stir to combine. Let sit at least 10 minutes for flavors to meld. Taste and adjust salt, vinegar or oil to balance brightness and heat.

If you prefer a smoother chimichurri, pulse half the mixture briefly in a food processor or blender and then stir back into the remainder to keep texture.

Arrange churrasco steak skewers on a platter. Serve with garlic aioli and chimichurri in small bowls for dipping or spooning over the steak. Garnish with extra parsley or lemon wedges if desired.

Serve immediately while steaks are warm. Leftover chimichurri keeps covered in the refrigerator up to 3 days; aioli keeps up to 3–4 days.