How to Cut and Cook Picanha Steak

Learning how to grill Picanha is straightforward. Anyone can do it, regardless of how experienced they are in the kitchen!

In this recipe, I cook it over a charcoal grill to infuse smoky flavors. 

- Picanha Roast - Rock Salt

Ingredients

Instructions

Score the cap of fat in a crosshatch pattern, NOT cutting too deeply.

Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.

Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down. Season with salt.

Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes.

It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C).

The middle of the steaks will be rare and the outside will be medium-rare.

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AUTHENTIC CHIMICHURRI