Grilled Picanha (Picanha Na Brasa)
Skewered fat cap down, grilled over hot coals until the fat crackles and the beef stays rosy inside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Grill
- Skewer
- Instant-read thermometer
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 3 pounds picanha (sirloin cap), fat cap intact
- 2 tablespoons coarse sea salt (rock salt)
- 1 teaspoon freshly cracked black pepper
- 1 cup chimichurri, for serving
- 2 cups farofa, for serving
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