Step 1

SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.

Step 2

Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but score the fat cap!

Step 3

SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending on how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!

Step 4

PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C). Carefully, oil the grates of your grill!

Step 5

GRILL THE PICANHA STEAKS: Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to be cooked more evenly.

Step 6

Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.

Step 7

LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra rocks of salt (not dissolved), and let the steaks rest for 5 minutes, tented with foil, before slicing to allow their juices to distribute.

Step 8

SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.