Grilled Brazilian BBQ Steak and Potatoes recipe on skewer

Brazilian BBQ Steak and Potatoes

Delicious Brazilian BBQ steak, seasoned boldly and paired with grilled potatoes alongside a robust chopped salad and a chilled bottle of wine? Perfection.

This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

A good cut of beef is always a good thing, right? Throw it on the grill, get a nice char on it and it becomes Heaven on a plate!

My family loves dining at Brazilian steakhouses. I mean seriously, the servers walk around with giant skewers of every perfectly cooked and seasoned meat imaginable AND they offer them to you over and over again until you just can’t take another bite…How can you not love that?

I had heard about a popular Brazilian street food a friend of mine had while there and was intrigued: grilled cheese on sticks. Not grilled cheese as in bread, butter and cheese…just straight up cheese, grilled! I really wanted a taste, so I researched it and went around to five(!) different markets. This included two ethnic markets where I experienced a definite language barrier when it came to communicating the four possible cheeses I was looking for (a.k.a. ones that were hard enough to use). In the end, what I ended up with was a grill full of melted cheese. Not fun!! Needless to say, I’m still on the hunt and open to suggestions!

So instead, I decided to make my own version of Brazilian BBQ Steak and Potatoes.

I really don’t know much about Brazilian cooking. I think they actually keep their meat seasoned very plainly with just a bit of oil added. And although you often see chimichurri sauce on “Brazilian” steak, chimichurri actually has nothing to do with their culture, so I stayed away from that.

Brazilian Grilled Steak and Potatoes

Since I decided to go with nice thick pieces of filet mignon, I wanted to let the meat shine with moistness and bold flavor and decided that seasoned potatoes grilled to perfection would be the best side dish.

Brazilian BBQ SteakCan I just take a moment and put out a PSA for grilled potatoes? If grilling potatoes is something you don’t do occasionally, you are missing out, my friend! Your SABER® grill can take potatoes to another level! As a bonus, you don’t have to heat up your house baking them in the hot summer months. And really, just how long can one go without a perfectly cooked potato??

Brazilian potatoes

Delicious Brazilian BBQ steak – seasoned boldly – pairs wonderfully with grilled potatoes alongside a robust chopped salad and a chilled bottle of wine or two. Just sayin! 

When it comes to skewers, I’m a fan of metal skewers. Metal skewers are strong and can hold a lot of weight. Plus, why bother soaking wooden ones and worrying about the possibility of them charring or getting a splinter in your food?

I seasoned the steak boldly with one of my favorite seasonings called “Bronzeville Rub” from my favorite online shop, The Spice House. Seriously, all of my “secret” ingredients come from this shop, shhh! If you love good food as much as I do, this is a place you need to check out. If you get to one of their stores in-person in the Chicago area…just know that I am very jealous!


  • 2-3 pounds thick-cut filet mignon (or your favorite cut of steak), cut into 3-inch chunks
  • Bronzeville Rub (Or see notes in directions to make your own blend)
  • 4 all-purpose potatoes
  • Grapeseed or olive oil
  • 2 Tablespoons paprika
  • 1 Tablespoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • A few dashes of Cayenne pepper (more or less to taste)


  • Pat meat dry. Cut into 3-inch cubes and season all over with the rub. Skewer the meat. Set aside and allow meat to come to room temperature.
  • To make your own version of the Bronzeville Rub: Combine 2 T. brown sugar, 1 T. kosher salt, 1/2 tsp. black pepper, 1/2 tsp. nutmeg, 1/4 to 1/2 tsp. Cayenne pepper and 1 tsp. garlic powder. Mix well.
  • Preheat grill. Cut potatoes in half. Cut into thirds, if larger.
  • In a small bowl, combine paprika, Kosher salt, garlic powder, paprika and black pepper. If you like some spice, add in a few sprinkles of Cayenne pepper.
  • Using your hands, oil all potato halves, then sprinkle them with the seasoning.
  • Skewer the potatoes, three to a skewer, leaving about a 1/2 inch between each potato.
  • Place potatoes on the grill on indirect heat and grill about 35 minutes or until done to your liking. If they're larger pieces, cook longer. If potatoes begin to char more than just grill marks, move them to the top rack on the indirectly heated side.
  • When potatoes are almost done, add your steak skewers and cook to your liking (turning once). I enjoy them medium. Cook time will vary, depending on thickness.
  • Allow meat to rest for a few minutes. Serve with potatoes and a side salad or vegetable and enjoy!

brazilian steak and potatoes

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