Grilled Picanha

The One You've All Been Waiting For...

Post Sponsored by Cowboy Charcoal
 


This is the #1 question people ask me...

What is my favorite thing to cook over fire? My answer is always picanha. If you do not know what I am talking about, picanha is a South American cut of beef that comes from the rump region of the cow. I have explained before the history & style of this cut on my blog. My favorite thing about it is how simple & delicious it is too cook.


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Basically, you are going to start out by scoring the fat cap of the beef. You do not have to do this, but I like how it allows the fat to seep into the rest of the beef easily. Next you sear the whole picanha on both sides. This encapsulates the flavor and creates a great starting base. Finally, you will slice the picanha into strips, grill them over over white hot Cowboy Charcoal, and serve. The beauty of this cut is the flavor. No other cut has the texture of sirloin with the juiciness of a ribeye. Its unbeatable. Try it and you will see for yourself!


Want the perfect fire cooking equipment?


 On the grill!

On the grill!

 Ready to eat!

Ready to eat!


Cooking Details

Yields: 2-3 Servings
Cook: 20 mins
Prep: 15 minutes

Equipment Needed: Cowboy Charcoal, grill, tongs, cutting board & knife.


 

Grilled Picanha Ingredients
 

  • 1 whole picanha w/fat cap still on
  • 2 tbsp of sea salt
  • Chimichurri
  • Olive Oil

 

Instructions
 

  • With picanha at room temperature, score the fat cap in order for the flavor to seep into the whole beef. Lather with olive oil & season with sea salt on both side.
  • Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling.
  • Place picanha flesh side down for 2 minutes, flip & sear the fat side for 2 minutes. Pull off grill.
  • Slice the beef against the grain (horizontally) as to make multiple strips out of it. Season the strips with olive oil and salt. Place back on grill.
  • Grill strips for 4-5 minutes per side or until they reach your desired internal temperature. Some of the larger steaks will take longer as will some of the smaller steak be shorter. Take off grill and let rest for 10 minutes.
  • Slice into steaks, top with Chimichurri & enjoy!

 


My recommended equipment for this cook!

 

Cowboy Hardwood Lump Charcoal

Cowboy Wood Chunks

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