Grilled Picanha Steak Recipe
Here's a recipe for grilled picanha steak that's sure to impress your taste buds:
Equipment
- Z Grills 7002C2E Wood Pellet Grill
- Z Grills Cherry Wood Pellets
Ingredients
- 1 picanha (approximately 2 lbs total)
- kosher salt
- Black Pepper
Make the Mint Chimichurri
- 2-3 teaspoons cloves garlic (chopped)
- 10 fresh mint leaves (chopped)
- 1 cup fresh parsley leaves (chopped)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Zest of 1/2 lime
- Zest of 1/4 lemon
- 1/4 cup olive oil
Instructions
- Trim the fat cap down to 1/4 inch and remove any silver skin.
- Cross-score the fat cap without penetrating the meat.
- Apply salt and pepper to all sides of the meat.
- Preheat your grill to 225-250 degrees Fahrenheit.
- Place the picanha on the grill and grill/smoke until it reaches an internal temperature of 125-130 degrees Fahrenheit.
- Remove the picanha from the grill and turn up the heat to 450 degrees Fahrenheit.
- Return the picanha to the grill and cook over high heat until it reaches your desired level of doneness.
- Let the picanha rest for 10 minutes before slicing and serving.