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Lather your picanha with oil then season with salt, pepper and garlic powder thoroughly. Set in the fridge while you preheat the smoker.
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Preheat your Oklahoma Joe’s Smoker to 250F for indirect cooking. Add some hickory or mesquite wood chunks for added smoke flavor if desired.
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Add your picanha to the smoker and cook for about 1 hour or until it reaches 125F internal. When you are 10-15 minutes before done, add garlic cloves and serrano peppers to the smoker to smoke. When steak & veggies are done, pull off and let rest for 12-15 minutes.
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In a bowl, mix all ingredients for the Spicy Smoked Chimichurri sauce.
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Preheat another OKJ grill, fire pit or stovetop for direct cooking. Once the steak is done resting, add to the grill to sear for 1 minute per side.
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Slice your steaks against the grain, top with Spicy Smoked Chimichurri and enjoy!