Grilled Picanha

Prep time: 15 min Total Time: 45 min Yields: 3 Servings


  • 1 Whole Picanha
  • 2 tbsp of Sea Salt
  • Chimichurri
  • Olive Oil


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



Recipe originally from Over the Fire Cooking