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Ingredients
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Meat
Seasoning
Optional Marinade
Method
Preparation
- 1
Trim the Picanha
If the Picanha has a thick layer of fat, you may want to trim it down to about 1/4 inch, but do not remove it entirely as it adds flavor and moisture.
- 2
Season the Meat
Rub the Picanha generously with kosher salt, black pepper, and garlic powder. If using, mix together the olive oil and lime juice, and brush it over the meat. Allow the meat to marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Grilling
- 3
Preheat the Grill
Preheat your grill to high heat (about 450-500°F or 230-260°C). If using charcoal, allow the coals to turn white and ash-covered.
- 4
Grill the Picanha
Place the Picanha on the grill, fat side up. Grill for about 5-7 minutes on each side for medium-rare, depending on the thickness of the cut. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C).
- 5
Rest the Meat
Once cooked to your desired doneness, remove the Picanha from the grill and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat.
Serving
- 6
Slice and Serve
Slice the Picanha against the grain into thin slices. Serve with chimichurri sauce or your choice of sides.
