Step 1

Trim the silver skin from the meat side of the sirloin cap.

Step 2

Heat the grill to medium high.

Step 3

Lightly season the picanha on all sides with Brisket Rub.

Step 4

Place the whole picanha on the grill fat side down. Grill for 3-44 minutes to sear, moving it around if you have flare ups.

Step 5

Flip. Grill for another 3-4 minutes.

Step 6

Remove from the grill. Slice with the grain into 3 two-inch thick steaks.

Step 7

Prepare the grill for rotisserie cooking with medium-high heat.

Step 8

Bend each steak into a C-shape and thread onto a rotisserie spit.

Step 9

Sprinkle both sides with the Gaucho Steak Seasoning.

Step 10

Grill on the rotisserie until the internal temperature reaches 130F degrees, 30-40 minutes.

Step 11

Let rest 10 minutes. Remove from the spit and slice against the grain.

Step 12

Season with flake sea salt.