One of our favorite cuts is the Picanha Steak. This is a Brazilian cut similar to the Tri-Tip but they leave a thick layer of grease on it which is excellent because you can sort of age the meat in your freezer. Additionally, the grease layer helps for several grilling techniques, from extra-salting to burning (without spoiling the meat).
This is a basic but tasty recipe. Enjoy!
My Grilling Spot My Grilling Spot
3 Pounds Brazilian Picanha Cut
2 Tablespoons Spanish Ñora Peppers
1 Tablespoon Paprika
1 Tablespoon Black Pepper
1 Tablespoon Long Pepper
1 Tablespoon Oregano
To Taste Thick Salt
- Wash the Picanha Cut with plenty of water and slice it in half and inch thick pieces.
- Mix well all the ingredients except from the Thick Salt.
- Salt the meat and spread the mix over the Picanha slices. Let them rest for at least half an hour inside the fridge.
- Grill the Picanha slices for 10 minutes on each side at high heat.
- Serve and enjoy!