Picanha Flake Steak Skewers

Grilling picanha flake steak skewers over an open flame.

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These picanha flake steak skewers are a perfect summer meal. Put them on your outdoor grilling bucket list immediately!

Prep Time1

Cook Time1

Course: Dinner, Lunch, Main Course

Cuisine: Middle Eastern

Servings: people

Author: Derek Wolf

Ingredients

Skewers:

3 lbs Picanha sliced thinly
1 cup Cowboy Campfire Rub

Butter Baste:

2 sticks Unsalted Butter melted
2 tbsp Minced Garlic
Handful Rosemary Sprigs
Handful Thyme Sprigs

Serving:

Warmed Pita Bread
Toom Sauce
Tomato Cucumber and Onion Mix

Instructions

Slice your picanha thin then pound the meat until about ⅛” thick.
Stack your thinly sliced ribeyes on top of each other. Slice into 2x2” cubes and skewer onto small skewers. Season the outside with my Cowboy Campfire Rub.
Preheat your fire to medium heat (about 325F).
Add the skewers to the grill to cook slowly to render the fat.
Melt butter with the garlic and baste the steaks with the rosemary and thyme making an herb brush.
Cook for about 8-10 minutes per side or until 120F internal, then once done pull off and let rest.
Serve on warmed pita bread with toom and a tomato medley. Enjoy!

Notes

Easy Tomato, Cucumber and Onion Medley

I've got a quick tomato-cucumber salad in my flake steak skewers recipe, but I wanted to add some of the bite from onions with this picanha steak version. To make your own quick tomato, cucumber and onion medley, dice 2-3 small cucumbers, 1 tomato and half a red onion. You could also slice the red onion super thin if you prefer that texture. Then, mix those vegetables with 3 tablespoons of lemon juice, 1/4 cup olive oil, a handful of chopped parsley or fresh oregano, and kosher salt and black pepper to taste. Stir, serve and enjoy with your picanha flake steak skewers.

Feeling ambitious? You can make your own toum sauce too! I've got it all laid out in this crispy chicken shawarma recipe.

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