Stuffed Picanha Steak Skewers

stuffed picanha

This might be a weird idea but I like to do weird things with my steak. This recipe will show you how to turn a tenderloin and a picanha into a juicy rib-eye and sear it churrasco style on a skewer. Say what? Yes this is that weird recipe that you don’t want to miss. If you are not convinced yet then listen to this: Whiskey onion topping.
The Stuffed Picanha on a skewer will blow your guests away with a beautiful whiskey onion topping that you can implement on any steak dish that you can imagine.

Prep Time 10 mins
Cook Time 30 mins
Course Classic BBQ, Main Course, Steak
Cuisine American, American Barbecue, Barbecue, South American BBQ
Servings 5
Calories 1037 kcal

Ingredients
 

  • 1200 grams picanha
  • 600 grams beef tenderloin
  • 1 tbsp fleur de sel sea salt

Whiskey Coffee Topping

  • 100 grams butter
  • 3 red onions
  • 75 ml espresso
  • 1 tbsp salt
  • 75 ml Jack Daniels Tennessee Fire

Instructions
 

Creating a new steak

  • The tenderloin has an eye just like the rib-eye. This is what i want from this cut so i'm taking my boning knife and i'm seperating the eye from the tenderloin with the fat and silverskin still on.
  • Now take that same boning knife and make an incision in the thickest part of the picanha and create a pocket.
  • Make the pocket as big as you can without breaking the picanha open on other sides.
  • Stuff the picanha with you tenderloin.
  • Push medium skewers in along the lenght of the picanha.
  • Slice inbetween the skewers to create 5 seperate crosssections with the tenderloin in between the picanha.
  • Sprinkle on around a 1 tbsp of sea salt on the fat cap of the picanha.

Masterbuilt setup

  • Load up the charcoal feeder with charcoal.
  • Put in 2 fire starters, fire them up and close the lit.
  • Turn on the masterbuilt and aim for a 250 degrees celcius BBQ temperature. If you are not doing this on the Masterbuilt you should aim for that same number.

Grilling steaks

  • Oepen the lit and the masterbuilt wuill shoot up flames. Place the steaks on the side on top of the grill grate and close the lit to maintain the same temperature.
  • Rotate the steaks when you see that the first side is getting heavy grill marks.
  • Rotate it a couple more times and finnish by searing the fat cap with the lit open while holding the steaks against the grate.
  • Let the steaks rest on the board when you hit that 54 degrees celcius milestone.

Whiskey Coffee Topping

  • Cut your 3 red onions into half rings
  • Place your cast iron pan on the hottest spot of the grill grate and let it heat up.
  • Melt a 100 grams of butter.
  • Add the onions and let them turn soft.
  • Add 1 espresso and a shot of Jack Daniels Tennessee fire. If you can't find that bourbon you could add regular Jack Daniels with half a tsp of cinnamon.
  • Give it a good stir.
  • Add 100ml of red wine vinegar and let it cook and reduce untill all the moisture is vaporated and the onions are completely soft.
  • Slice into the steak against the grain and serve with the onions on top.

Video

Nutrition

Calories: 1037kcalCarbohydrates: 6gProtein: 71gFat: 76gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 273mgSodium: 3148mgPotassium: 1127mgFiber: 1gSugar: 3gVitamin A: 537IUVitamin C: 5mgCalcium: 47mgIron: 7mg
Keyword Beef tenderloin, Cheesesteak, Picanha, Ribeye
Tried this recipe?Let us know how it was!

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