grilled picanha steak

I just love a grilled Picanha Steak with that flavoursome fat cap; it's a juicy, tender cut of beef popular in Brazilian steakhouses. The rich, buttery taste is best when cooked over charcoal with just a few simple seasonings.

While a rotisserie is ideal for this cut, don’t worry if you don’t have one—this method over charcoal will give you a result that’s just as delicious.

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Preheat your charcoal grill.

You can also use a rotisserie if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.

Prepare the meat

Cut the rump cap into 1.5-2″ thick steaks. Fold the steaks in half into a C-shape and skewer through two metal skewers (this will ensure the meat doesn’t fall off while cooking).

Season the steaks on all sides with the salt. or if you want more flavour use Smokey Joe's Outback or Texan rubs.

Grill the steaks.

Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 14-16 minutes to 130 degrees F medium rare.

Rest, slice, and serve.

Pull the picanha off the grill and let them rest. careful as the skewers will be extremely hot, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices across the grain.

Serve with Smokey Joe's Cimichurri.

enjoy.