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Ingredients
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Main Ingredients
Method
Cooking Instructions
Preparation
Take the picanha out of the refrigerator and let it rest at room temperature for about 30 minutes. Preheat your grill to high heat.
Seasoning
Generously rub the picanha with kosher salt, black pepper, and garlic powder. Make sure to cover all sides.
Resting
Once done, remove the picanha from the grill and let it rest for 10 minutes before slicing.
Serving
Slice the picanha against the grain into thin strips and serve with chimichurri sauce or your favorite sides.
