Smoked Picanha
Try my smoky version of picanha with my Smoked Picanha recipe. Top it with chimichurri and you are in heaven.
Servings: 4 people
Ingredients
- 1 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 heat in the smoker, 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 120F).
- Pull steak off smoker, let rest for 15-20 minutes, slice, add more salt if desired and serve. Top with chimichurri for more flavor!
Notes
Slice Picanha the Right Way
When it’s time for the final cut of your smoked picanha, slicing your picanha against the grain and with the fat side up after resting is key. That’s how you make sure every bite is tender and easy to chew. Grab a sharp knife and start slicing thin, holding the steak steady on your cutting board. If you’re not sure about the grain, check how the muscle fibers run. Slice perpendicular to them for the best texture.
Also, you can definitely eat the fat cap. It’s a very soft, buttery fat layer. If you don’t like to eat the fat, you’re welcome to cut it off. However, I wouldn’t cut the thick cap of fat off until after you’ve cooked it. That way you’ll get some of the rendered fat on the steak while it’s cooking for added flavor.
Nutrition
Calories: 72kcal | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 3520mg | Potassium: 202mg | Calcium: 15mg | Iron: 1mg