We are grilling the perfect Picaña / Puyaso in Guatemala City!

picanha

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin offers a leaner option while flank steak is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper has a similar flavor, while paprika adds color.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

Prepare the grill for high heat.

Trim excess fat from the puyaso, leaving about half an inch of fat cap.

Score the fat cap with a sharp knife.

Season the fat cap generously with coarse salt and black pepper.

Place the puyaso on the grill, fat side down.

Grill until a good crust forms, then flip it.

Grill to desired doneness, aiming for rare.

Remove from the grill and let it rest for a few minutes.

Slice against the grain into thin pieces and optionally return to the grill for a quick sear.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary