Picanha 101 | Chef Eric Recipe

picanha beef

🥗Healthier: flank steak

💰Cheaper: sirloin

flank steak is leaner and more affordable than picanha.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

avocado oil offers a similar flavor with a higher smoke point.

butter

🥗Healthier: margarine

💰Cheaper: cooking oil

margarine can provide similar richness at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

dried herbs can be used for convenience and cost.

Prepare the grill by incorporating new charcoal with old charcoal and letting it heat for 10-15 minutes.

Place wood chunks in the hottest part of the fire for smoke.

Stabilize the grill temperature at 275 to 300°F (135 to 149°C).

Lightly score the fat cap of the picanha to help with rendering and seasoning access.

Trim some silver skin from the bottom of the picanha.

Season the picanha generously with lane's barbecue brisket rub on all sides.

Place the picanha fat cap side down on the grill and cook for 25 minutes.

Flip the picanha and continue cooking until the internal temperature reaches 120 to 125°F (49 to 52°C).

Let the picanha rest for 10-15 minutes before slicing.

Slice the picanha against the grain into thin strips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary