4 lb picanha beef, (top sirloin cap)
1½ tbsp kosher salt, divided
freshly ground black pepper, to taste
oil, high heat, for greasing the grill
If the steak has been refrigerated, take it out 1 hour before preheating the grill and let it come to room temperature.
Lay the top sirloin cap flat on a cutting board or another work surface, fat-side up. Using a small sharp knife, cut the fat layer, without cutting to the meat, in a cross-hatch pattern, like the ones for ham.
Massage 1 tablespoon of salt into crevices of the cross-hatched fat layer of the steak. Season with freshly ground black pepper.
To skewer the steak, cut the steak lengthwise into three equal pieces.
Roll each steak piece like a jelly-roll and, using a large metal skewer, secure the steak so it holds together rolled up. Sprinkle the remaining salt over the unseasoned sides of the steak.
Preheat the grill to high.
Clean the grates well and apply a thin layer of oil using a brush or paper towel.
Lay the skewered picanha on the grill and turn off all heat except for the one burner furthest away from the steaks. Alternatively, heat a charcoal grill until very hot before carefully scraping the coals to the back of the grill. Immediately add the steak to the front side of the grill.
Cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking.
When the internal temperature reaches 128 to 130 degrees F for medium-rare on an instant-read thermometer, take the picanha off the grill.
Let the steaks rest 5 minutes, then remove from the skewer and slice against the grain and serve.
Serve and enjoy!
:
:
Calcium: 1mg
Iron: 1mg
Potassium: 1mg
Sodium: 1308mg
