PICANHA CUT RECIPES

Steps:

• To make steak, prepare a charcoal or wood fire or both grill to high heat. Spread coals, but maintain medium-high heat (450°-500°) throughout cooking process.
• Place salt in a plastic zip-top bag. Crush with a meat mallet or heavy pot. Place beef on a sheet pan. Rub beef with oil. Rub salt into beef, pressing to adhere. Fold tip of beef over to wide side of roast with the fat cap exposed; thread onto a wide, flat metal skewer or sword.
• Grab 6 bricks. Make two stacks of 3 bricks wide enough apart to balance your skewer on. You want the top to be about 18”-24” above the surface of the coals (see pic.). Straddle/balance skewer a top bricks. Cook until beef is lightly charred and a thermometer registers 135° in the thickest part of the loin. Transfer meat to a cutting board. Let stand 15 minutes. Slice steak thinly across grain.
• To prepare chimichurri, combine all ingredients in a bowl; stir well. Let stand at least 15 minutes. The longer it stands, the more the flavors will meld. Serve with a slotted spoon with steak.

Steps:

• Mix crushed garlic and salt together in a bowl until combined into a paste.
• Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).