{"id":12852,"date":"2025-10-10T09:00:00","date_gmt":"2025-10-10T12:00:00","guid":{"rendered":"https:\/\/espaconatelie.com.br\/?p=12852"},"modified":"2025-10-09T18:06:26","modified_gmt":"2025-10-09T21:06:26","slug":"bananinha-beef-budget-skewer-that-will-be-a-hit-at-your-bbq","status":"publish","type":"post","link":"https:\/\/espaconatelie.com.br\/en\/bananinha-beef-budget-skewer-that-will-be-a-hit-at-your-bbq\/","title":{"rendered":"Bananinha Beef: Budget Skewer That Will Be a Hit at Your BBQ"},"content":{"rendered":"\n\n
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Bananinha beef<\/strong> is earning a place on grills all over Brazil. This simple, flavorful, and affordable cut has been surprising barbecue lovers for its tenderness, golden appearance, and bold taste<\/strong>.
Cut from the upper part of the beef ribs, bananinha beef<\/strong> is a true hidden gem at the butcher \u2014 and the best part: it\u2019s budget-friendly.<\/p>\n\n\n\n\n

If you want to learn how to prepare a budget skewer for barbecue<\/strong> that impresses with both looks and flavor, follow the step-by-step below and discover all the secrets of this incredible cut.<\/p>\n\n\n\n\n

Bananinha Beef Skewers Recipe<\/strong><\/h2>\n\n\n\n\n

Making bananinha beef<\/strong> on skewers is simpler than it looks. The secret is cutting it the right way, assembling neatly, and roasting at the ideal temperature. The result? Juicy meat with colorful bell peppers and an irresistible aroma.<\/p>\n\n\n\n\n

Ingredients<\/strong>:<\/h3>\n\n\n\n\n
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  • 1 kg of cleaned bananinha beef<\/strong><\/li>\n\n\n\n\n
  • 1 red bell pepper<\/li>\n\n\n\n\n
  • 1 yellow bell pepper<\/li>\n\n\n\n\n
  • Coarse salt to taste<\/li>\n\n\n\n\n
  • Olive oil (optional)<\/li>\n\n\n\n\n
  • Double metal skewers or thick bamboo skewers<\/li>\n<\/ul>\n\n\n\n\n

    These ingredients are enough to make about 6 to 8 skewers, perfect for a weekend barbecue or even for selling.<\/p>\n\n\n\n\n

    Directions<\/strong>:<\/h3>\n\n\n\n\n
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    1. Trim the bananinha:<\/strong> remove the white membrane covering the meat, as it can toughen during cooking.<\/li>\n\n\n\n\n
    2. Cut the strips:<\/strong> keep medium pieces, about three fingers wide, to ensure juiciness.<\/li>\n\n\n\n\n
    3. Prep the peppers:<\/strong> cut into squares to alternate between the meat strips.<\/li>\n\n\n\n\n
    4. Assemble the skewer:<\/strong> follow this sequence \u2014 meat, yellow pepper, meat, red pepper \u2014 to the top.<\/li>\n\n\n\n\n
    5. Season with coarse salt:<\/strong> sprinkle only when going to the coals so it doesn\u2019t draw out moisture.<\/li>\n\n\n\n\n
    6. Grill:<\/strong> cook over hot embers<\/strong>, without flames, for about 10 minutes per side.<\/li>\n\n\n\n\n
    7. Golden? It\u2019s ready!<\/strong> Remove, rest for 2 minutes, and serve while hot.<\/li>\n<\/ol>\n\n\n\n\n

      The combination of bananinha beef<\/strong> with bell peppers creates a visual contrast that looks like artwork. The skewer turns out juicy inside, lightly smoky, with an irresistible golden crust.<\/p>\n\n\n\n\n

      \"\"<\/figure>\n\n\n\n\n

      Remove the Membrane from Bananinha Before Skewering<\/strong><\/h2>\n\n\n\n\n

      One of the most important secrets for getting bananinha beef<\/strong> right is to remove the white membrane<\/strong> that covers the cut.
      This thin film on the outside of the meat may seem harmless, but it can completely compromise the final result of your barbecue.<\/p>\n\n\n\n\n

      When bananinha beef<\/strong> goes on the grill with this membrane, it tends to shrink, toughen, and develop a rubbery texture \u2014 which ruins the cut\u2019s natural juiciness.<\/p>\n\n\n\n\n

      To remove it properly, use a thin, sharp knife<\/strong>:<\/p>\n\n\n\n\n

        \n
      1. Grip a corner of the membrane with your fingers.<\/li>\n\n\n\n\n
      2. Slide the knife beneath the film and gently work it along.<\/li>\n\n\n\n\n
      3. Lift and slowly pull until it releases completely.<\/li>\n<\/ol>\n\n\n\n\n

        This simple step makes all the difference.
        Without the membrane, bananinha beef<\/strong> cooks evenly, absorbs salt better, and turns out much more tender and flavorful<\/strong>.
        It\u2019s the kind of care that transforms an ordinary skewer into a photo-worthy, praise-worthy barbecue<\/strong>.<\/p>\n\n\n\n\n

        Golden Tips for Bananinha Beef Skewers<\/strong><\/h2>\n\n\n\n\n

        To make your barbecue worthy of compliments, note these tips that make all the difference:<\/p>\n\n\n\n\n

          \n
        1. Strong, even embers:<\/strong> avoid flames that char the outside and leave the inside raw.<\/li>\n\n\n\n\n
        2. Double skewer:<\/strong> helps keep the strips steady without spinning as they cook.<\/li>\n\n\n\n\n
        3. Don\u2019t flip constantly:<\/strong> turn just once to keep the juices in the bananinha beef<\/strong>.<\/li>\n\n\n\n\n
        4. Let it rest:<\/strong> after coming off the grill, wait 2 minutes before serving.<\/li>\n\n\n\n\n
        5. Keep it simple:<\/strong> the fewer seasonings, the better \u2014 the natural fat boosts the flavor.<\/li>\n\n\n\n\n
        6. Want extra shine?<\/strong> Brush with olive oil in the last few minutes for a golden finish.<\/li>\n<\/ol>\n\n\n\n\n

          These small details transform the final result and ensure a beautiful, tender, and flavorful skewer.<\/p>\n\n\n\n\n

          Where Bananinha Beef Comes From<\/strong><\/h2>\n\n\n\n\n

          Bananinha beef<\/strong> is a cut taken from the upper part of the beef ribs<\/strong>, right between the ribeye<\/strong> and the chuck<\/strong> \u2014 a narrow, elongated strip of meat that sits above the rib bone.<\/p>\n\n\n\n\n

          This region is made up of short, marbled fibers<\/strong>, with small veins of intramuscular fat that guarantee intense flavor and an extremely tender texture.
          Each steer yields only about 2 kg of bananinha<\/strong>, so even though it\u2019s a simple and affordable cut, it\u2019s considered a premium part for its quality and limited yield<\/strong>.<\/p>\n\n\n\n\n

          The name comes from the natural shape of the strips: they resemble a banana shape<\/strong> \u2014 thin, elongated, and slightly curved.
          When grilled, these strips take on a golden color and an irresistible smoky aroma \u2014 that\u2019s exactly what makes bananinha beef<\/strong> shine at Brazilian barbecues.<\/p>\n\n\n\n\n

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