Smoked Picanha
Prep Time
10 mins
Cook Time
2 hrs
Resting Time
20 mins
Total Time
2 hrs 30 mins
Try my smoky version of picanha with my Smoked Picanha recipe. Top it with chimichurri and you are in heaven.
Course:
Main Course
Cuisine:
Argentinian
Servings: 4 people
Ingredients
- 1 Hippie Cow Beef Picanha or Sirloin Cap
- 2 tbsp of Sea salt
- Olive Oil
Instructions
-
Build a medium-high heat fire for indirect grilling in a smoker of covered grill.
-
Score fat cap of picanha and lather with olive oil. Season with sea salt all over.
-
Add steak to indirect grill, fat cap side down, and smoke at a low temperature (250F) for just under 2 hours. After about 45 minutes, flip picanha so fat side is up. Cook until you reach your desired internal temperature (i.e. Medium Rare will be around 118F).
-
Pull steak off smoker, let rest for 15-20 minutes, slice, add more salt if desired and serve. Top with chimichurri for more flavor!
Recipe Notes
Equipment: Hippie Cow Beef Picanha, Cutting board, knife, charcoal and tongs.