Grilled Picanha Steak on the Weber kettle

picanha steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner, while sirloin is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Cut the picanha steak into smaller steaks, about 1.75 to 2 inches thick, cutting with the grain.

Drizzle olive oil on the cut sides of the steak.

Season the steak with a mixture of black pepper, coarse salt, garlic powder, and onion powder.

Prepare the Weber grill with about 12 briquettes and one small chunk of western oak wood.

Place the steaks on the grill with the fat cap facing the heat source.

Cook for about 30 minutes, checking the temperature after 15 minutes and rotating the steaks.

After 30 minutes, check the thickest steak for an internal temperature of 115-120°F.

Pull the steaks that are at 118°F to let them rest.

Sear the steaks over direct heat for a char, rotating every 30 seconds.

Check the internal temperature, aiming for 127-128°F before pulling them off the grill.

Let the steaks rest for about 10 minutes before slicing.

Slice against the grain for serving, showcasing the beautiful fat cap.

Serve with chimichurri.

Cooking Techniques

Equipment Needed

Spice Level: