Brazilian Espetinho de Alcatra, Top Sirloin Skewers

📍 Where this dish comes from: Rio Grande do Sul · Ruins of São Miguel das Missões
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Espetinhos are the small grilled skewers sold from sidewalk grills, beach stands and football stadium gates all across Brazil. Cubes of alcatra, the Brazilian top sirloin, are alternated with onion and pepper, then grilled hot and fast. They are quick to make, easy to eat and perfect for a summer evening.

Per serving: 453 calories · 4.4 g net carbs · 41 g protein · 29 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Espetinho de Alcatra, Top Sirloin Skewers

Espetinhos are the small grilled skewers sold from sidewalk grills, beach stands and football stadium gates all across Brazil. Cubes of alcatra, the Brazilian top sirloin, are alternated with onion and pepper, then grilled hot and fast. They are quick to make, easy to eat and perfect for a summer evening.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: Brazilian

Servings: 4 servings

Calories: 453kcal

Ingredients

• 1 3/4 pounds top sirloin (alcatra) cut into 1 1/4-inch cubes
• 1 medium onion cut into 1-inch pieces
• 1 green bell pepper cut into 1-inch pieces
• 3 cloves garlic finely grated
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

• If you are using wooden skewers, soak 8 of them in water for 30 minutes.
• Toss the beef with the garlic, olive oil, lime juice and pepper. Let it sit for 30 minutes at room temperature, or up to 4 hours in the refrigerator.
• Thread the beef onto the skewers, alternating every two cubes with a piece of onion and a piece of bell pepper. Season all over with the salt.
• Heat a grill or grill pan over high heat. Grill the skewers for 8 to 10 minutes, turning every 2 minutes, until the beef is browned outside and still pink in the center.
• Rest for 2 minutes and serve right away.

Notes

Cut the beef into even cubes so every piece cooks at the same rate. Pack the pieces snugly on the skewer but do not cram them, or the centers will steam instead of grilling. Indoors, a smoking-hot cast-iron grill pan does a good job.

Chef's Tip: Leave a thin strip of fat on some of the cubes. It melts and bastes the skewer as it cooks, just like at a street grill.

Keto Swap: Street vendors usually serve espetinhos with a shake of farofa (toasted manioc flour). For a crunchy keto topping, crush a handful of pork rinds and toast them in butter with a pinch of salt.

Success Tip: Set up a skewer bar for a party with beef, chicken thighs, sausage and halloumi or queijo coalho so guests can build their own.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 453kcal | Protein: 41g | Fat: 29g | Fiber: 1.2g

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About This Dish

Espetinho simply means little skewer. In many Brazilian cities, espetinho stands set up in the evening on street corners, near bus stops and outside bars, cooking over small charcoal grills. Customers often order a mix of beef, chicken, sausage, chicken hearts and grilled cheese on a stick. Alcatra is one of Brazil's most popular everyday beef cuts, prized for being lean, tender and affordable. A spoon of vinaigrette, chopped tomato and onion in vinegar, is the usual topping.

Pairs Well With

• Brazilian Vagem Refogada, Sautéed Green Beans with Garlic and Tomato
• Brazilian Jiló Refogado, Sautéed Bitter Garden Eggplant

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 4: Churrasco & Beef (Ruins of São Miguel das Missões). See all Brazilian recipes