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Grilled Picanha

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Medium rare Picanha steak, grilled over red hot live oak coals

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

  1. Let the meat come to room temp and score the fat cap in a crosshatch with a knife
  2. Coat the meat with olive oil and rub in salt and pepper for seasoning
  3. Bring charcoal grill to maximum heat. A live oak fire is best
  4. 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
  5. Remove from grill and slice across the grain into 1/2″ to 3/4″ slices
  6. Optional: Return the sliced meat to the hot grill and cook until the desired level of done-ness
  7. 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