@ryanmichaelcarter: Picanha grilled over charcoal. INGREDIENTS + 3-4 lb prime Picanha (top sirloin cap) + Extra-coarse sea salt GARLIC BUTTER CHIMICHURRI + 1/2 C butter, melted + 1/3 C olive oil + 2 TBSP Italian parsley, chopped + 3-4 cloves garlic, minced + Salt to taste Optional: 1-2 TBSP red wine vinegar (I don’t add this to my recipe). DIRECTIONS + STEP 1: PICANHA PREP About 30 mins before grilling, slice the picanha into large strips against the grain (about 3-4 inches wide). Don’t trim any of the fat cap. However, if there is any silver skin on the underside, remove as much of that as possible. Pierce each picanha strip with the skewer, starting on the fat cap side. Then curl it over and piece the opposite end with the skewer. Repeat for the other pieces. Set aside at room temperature. + STEP 2: CHIMICHURRI Combine the parsley, garlic, melted butter, olive oil, and salt in a small bowl and mix well. Set aside. + STEP 3: SEASON About 5 mins before grilling, dry off any moisture from the surface of the picanha (paper towels work great). Liberally season with extra-coarse sea salt. + STEP 4: GRILL Grill the picanha skewer directly over the charcoal. Once seared, transfer the picanha to indirect heat and cook to about 10F from your desired doneness. Remove from heat, tent with foil, & rest for 10 mins. NOTE: It’s common to sear picanha & cook rare. After serving a few slices, it’s then seared again to repeat. I typically will use a torch to do this process. #picanha

Ryan Michael Carter

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Thursday 11 July 2024 13:44:52 GMT