The Brazilians certainly know how to cook beef. This is one of my go-to recipes for summertime barbecuing and kebobs. You can make it a couple hours ahead and put it in the refrigerator. The marinade on these kebobs is mouthwatering!
1/3 cup olive oil
2 tablespoons fresh parsley, chopped fine
2 garlic cloves smashed but kept whole
¼ teaspoon smoked paprika
½ teaspoon onion powder
Pinch of kosher salt and pepper
1 package large cherry tomatoes, whole
1 yellow onion, cut into 1 ½ inch pieces
2 yellow bell peppers, seeded, cut into 1 ½ inch pieces
4 New York strip steaks or 4 filet steaks
8 wooden skewers, soaked in water for 20 minutes
Mix the olive oil, parsley, garlic, smoked paprika, onion powder, and pinch of kosher salt and pepper together. Let sit on the counter for one hour so that the flavors can marry. Cut the steaks into 1 ½ inch cubes. Place the steaks in a bowl and pour half of the marinade over the cubes of steak, reserving the other half. Cover and refrigerate the steaks for one hour.
Remove the steaks from the refrigerator. Remove any whole cloves of garlic. Drain the marinade off the steaks. Thread the kebobs with the onions, steak, bell peppers and cherry tomatoes.
Heat a barbecue grill to medium heat. Place the kebobs on the grill and grill the kebobs to desired doneness while brushing with the remaining marinade. Remove from the grill and serve hot.