Picanha with Garlic Butter

Picanha with Garlic Butter Recipe

Ingredients

• 2 picanha roasts (coulotte, sirloin cap)
• Himalayan Salt Chunks

For the garlic butter:

• 1 cup unsalted butter
• 3 cloves garlic, crushed
• 2 sprigs fresh oregano
• 1 tsp Flavolcano Smoky Red Pepper Sauce
• Noble Saltworks Flaked Smoked Finishing Salt, to taste

Instructions

Light two chimney starters full of lump charcoal. When the coals are hot, transfer to the Yoder Smokers Adjustable Charcoal Grill for high heat (500°F) direct and indirect grilling.

Trim the fat cap on the sirloin cap down to 1/2” thickness. Slice the sirloin cap across the grain into 2.5” strips. Curl each strip into a “C” shape, with the fat cap on the outside. Thread each “C” onto a skewer, first piercing the fat cap side, then through the meat and out the fat cap on the other side. Repeat with the remaining strips.

Using a mortar and pestle, bread down the Himalayan Salt Chunks into small pea-sized gravel. Season all surfaces of the meat and fat with the rock salt.

Place the skewer on the grill grate over direct heat. When the meat is browned and you have formed some nice char, flip and brown the other side. Adjust the height of the grill, as necessary to properly sear without over-charring from flare-ups. Then, transfer the skewer to the indirect grilling area and continue cooking until the internal temperature reaches 125°F. Remove and rest the meat for 3-5 minutes.

While the steak finishes cooking over indirect heat, place a Lodge 8” Cast Iron Skillet on the cooking grate. Add the garlic butter ingredients, and allow to cook until lightly browned. Remove from the grill. With the steak still on the skewer, slice thin slices across the grain and serve immediately with the warm garlic butter on the side, for dipping.