Keveri Smoked Picanha Recipe | Juicy, Tender, and Flavor-Packed!

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.

Preheat the Cavary H1 to 280°F (138°C) for low and slow cooking.

Wrap the potatoes with olive oil, salt, and pepper.

Add a wood chunk for smoke and place the potatoes on the first rack position above charcoal.

Trim the picanha, leaving about half an inch of fat.

Season the picanha with olive oil, salt, and pepper in equal proportions.

Place the picanha on the top rack position away from the charcoal.

Cook the picanha for about 1 hour, flipping the potatoes after 35 minutes.

Let the picanha rest for 15-20 minutes after cooking.

Prepare the potato salad sauce by mixing mayonnaise, Dijon mustard, red onion, pickles, pickle juice, olive oil, salt, and pepper.

Add the cooked potatoes to the sauce and stir in chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary