Easy Smoked Picanha on the Traeger

picanha

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more affordable.

Take the frozen picanha out of the freezer and let it thaw in the fridge for about 2 days or under running water for quicker thawing.

Dry off the picanha with paper towels to remove excess moisture.

Examine the fat cap on the picanha and decide not to remove it as it helps shape the meat during cooking.

Cut the picanha into strips about 2 inches wide, cutting against the grain.

Season the picanha strips generously with fresh ground salt on all sides, including the fat cap.

Skewer the strips onto metal skewers, folding them into a C shape and going through the fat cap twice.

Preheat the Traeger grill to 425°F (or up to 450°F if desired).

Place the skewers on the hot grill and cook for about 15-22 minutes, flipping once during cooking.

Monitor the internal temperature of the meat, aiming for 135°F when done.

Remove the skewers from the grill and let them rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level: