The 10 minute Masterclass to cook the Perfect Picanha Roast

picanha

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more affordable.

Select a good piece of picanha with a fat cap and marbling.

Trim the fat cap by carving into it to create small cubes, ensuring it renders down while cooking.

Season the fat cap with pyramid salt, rubbing it in between the fat cubes.

Place the picanha on the grill with the thickest part facing the briquettes for direct heat.

Light the briquettes and add a chunk of oak wood for smoke.

Close the lid, adjusting the vents to maintain a temperature around 240°F (120°C).

Cook for 2.5 hours until the internal temperature reaches 54°C (medium rare).

Remove from the grill and let it rest for 10 minutes.

Prepare chimichurri by finely chopping parsley and oregano, adding lemon zest and juice, olive oil, and finishing salt.

Shake the chimichurri to combine and set aside.

Sear the rested picanha with the fat cap toward the heat until sizzling.

Slice the picanha against the grain for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary