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Rotisserie Picanha
Prep Time
15 mins
Cook Time
1 hr
Resting Time
8 mins
Total Time
1 hr 23 mins

Learn the art of cooking picanha over the fire on a spit with this recipe. Delicious and smoky Rotisserie Picanha with a little bit of chimichurri.

Course: Main Course
Cuisine: South American
Servings: 4 people
Author: Derek Wolf
  • 1 whole picanha cut into equal strips
  • 2 tbsp of coarse sea salt
  • 2 tbsp of black pepper
  • 2 tsp of garlic powder
  • 1 tsp of onion powder
  • Olive oil
  1. Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one or two piles for indirect grilling.

  2. On your rotisserie skewer, make picanha into a “C” shape and secure onto skewer. Lather with olive oil and season using all the seasonings above.
  3. Place skewer over the fire, turn on rotisserie and cook for 30-40 minutes or until the internal temperature is 125F. *Tip* If you want to cook quicker, pull skewer off grill and slice the outside layer to serve. Place the skewer back on the grill to let cook until done again.
  4. Let meat rest for 8 minutes, slice and serve with Chimichurri!
Recipe Notes

Equipment: Cowboy Charcoal, rotisserie, cutting board and knife.