Medium rare Picanha steak, grilled over red hot live oak coals
Author:TJ
Ingredients
Scale
2 to 2-1/2 lb cut of picanha with the fat cap
Olive oil
Sea salt
Ground black pepper
Chimichurri sauce – Garnish
Instructions
Let the meat come to room temp and score the fat cap in a crosshatch with a knife
Coat the meat with olive oil and rub in salt and pepper for seasoning
Bring charcoal grill to maximum heat. A live oak fire is best
Sear the picanha, fat side first for 3-5 minutes, then flip and sear the meat side for 5-8 minutes to allow the fat cap to melt into the meat for medium rare to serve when it is most tender
Remove from grill and slice across the grain into 1/2″ to 3/4″ slices
Optional: Return the sliced meat to the hot grill and cook until the desired level of done-ness
Serve family style with chimichurri sauce and raclette mashed potatoes
Notes
This is a lean cut of beef so be careful and do not overcook