Ingredients
Picanha
- 2 lb of sirloin cap ,½ to 1-inch of fat left on
- salt and pepper to taste
Pico de Gallo Sauce
- 2 tomatoes
- 1/2 medium onion
- 1 jalapeño pepper
- 1/2 cup cilantro
- 2 tbsp lime juice
- Salt and pepper to taste
- Olive oil
Steps
Picanha
- Cut the sirloin cap into 1-inch thick slices.
- Bend the meat in half so that the fat cap is in a semi-circle - like a rainbow.
- Slide two or three pieces of sirloin onto each skewer until the meat is gone.
- Season to taste on both sides with salt and pepper and set aside. Place the meat-filled skewers onto the grill. Sear the meat on the grill for 3 to 4 minutes per side and flip skewers over.
- Rest the sirloin for about 5 minutes before removing it from the skewers.
- Zest the lemon over the meat ensuring that when you, zest fall onto the meat.
- Slice the meat into bite-sized strips, including the fat cap.
Pico de Gallo Sauce
- In a medium bowl, diced tomatoes, onion, jalapeño.
- Stir in 2 tbsp lime juice and lightly season with salt and pepper to taste.
- Top the strips with pico de gallo sauce.
Ingredients
Chicken
- 6 chicken thighs
Marinade
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1/2 tsp cayenne pepper
- 1 tbsp honey
- 1 tbsp chili powder
- 3 tbsp olive oil
- 1 tbsp lime juice
- salt and pepper to taste
Steps
Chicken
- Combine in a large bowl with 8chicken thighs.
- Cover and leave for 2 hours.
- Then cook on the grill for 20 minutes per side.
Marinade
- In a bowl combine smoked paprika, garlic powder, onion powder, cayenne pepper, honey, chili powder, olive oil, lime juice, salt and pepper.
Ingredients
Cheese
- 3 Brazilian cheese
- 1 tbsp dried oregano
Alioli
- 1 garlic head
- 2 large egg yolk
- 3 tsp lemon juice
- 1/2 cup olive oil
- salt and pepper to taste
- 2 tbsp dijon mustard
Steps
Cheese
- Arrange skewers on a grate and cook until browned on the first side, about 3 minutes.
- Move the skewers so they don't stick too much.
- And turn them to brown on the other side.
- Once browned remove and serve with aioli sauce
Alioli
- Cut the head of garlic, season with salt and pepper to taste and Olive oil
- Cover it with aluminum foil and cook directly on the charcoal
- for 20 minutes.
- Then take out the roasted garlic cloves and mash until they form a puree
- In the mixing bowl, place the garlic puree, olive oil, lemon
- juice, dijon mustard, eggs, salt and pepper to taste.
- Mix until you get a smooth cream.
- Serve the cheese with aioli sauce
Ingredients
Pineapple
- 1 pineapple
- 1 tbsp mascabo sugar
- 1 tbsp butter
Coconut ice cream
- 1 cup natural yogurt
- 1 cup coconut cream
- 1 cup condensed cream
- 2 tbsp grated coconut
Steps
Pineapple
- Cut the pineapple, then brush with butter and sprinkle with sugar.
- Stick the pineapple square on the skewers.
- Then place on the grill and cook until golden brown for both sides (4 minutes per side)
Coconut ice cream
- In a bowl combine the ingredients and freeze for 6 hours.