Picanha is a staple of Brazilian Churrasco BBQ. It’s simplicity is deceptive, as the flavor from the preparation of this cut of beef is so much greater than the effort it requires. Chef Tom skewers the Picanha and grills it over charcoal on the Yoder Smokers Adjustable Charcoal Grill, and adds a side of garlic butter for good measure!
Picanha with Garlic Butter
- 2 picanha roasts (coulotte, sirloin cap)
- Himalayan Salt Chunks
For the garlic butter:
- 1 cup unsalted butter
- 3 cloves garlic, crushed
- 2 sprigs fresh oregano
- 1 tsp Flavolcano Smoky Red Pepper Sauce
- Noble Saltworks Flaked Smoked Finishing Salt, to taste
Trim the fat cap on the sirloin cap down to 1/2” thickness. Slice the sirloin cap across the grain into 2.5” strips. Curl each strip into a “C” shape, with the fat cap on the outside. Thread each “C” onto a Steven Raichlen Signature Skewer, first piercing the fat cap side, then through the meat and out the fat cap on the other side. Repeat with the remaining strips.
Place the skewer on the grill grate over direct heat. When the meat is browned and you have formed some nice char, flip and brown the other side. Adjust the height of the grill, as necessary to properly sear without over-charring from flare-ups. Then, transfer the skewer to the indirect grilling area and continue cooking until the internal temperature reaches 125ºF. Remove and rest the meat for 3-5 minutes.
While the steak finishes cooking over indirect heat, place a Lodge 8” Cast Iron Skillet on the cooking grate. Add the garlic butter ingredients, and allow to cook until lightly browned. Remove from the grill.
With the steak still on the skewer, slice thin slices across the grain and serve immediately with the warm garlic butter on the side, for dipping.