Churrasco

🛒 Ingredients

• Beef Picanha (Sirloin Cap) 250 g · 675 kcal

👨‍🍳 Instructions

1. If using a whole Picanha, score the fat cap in a crosshatch pattern without cutting into the meat.
2. Generously season the beef all over with coarse sea salt, ensuring good coverage, especially on the fat cap.
3. Preheat your grill to medium-high heat. Place the Picanha fat-side down on the grill first to render the fat, about 10-15 minutes.
4. Flip the Picanha and grill for another 10-15 minutes, turning occasionally, until it reaches your desired doneness (e.g., 130-135°F / 54-57°C for medium-rare).
5. Remove the churrasco from the grill and let it rest for 5-10 minutes on a cutting board before slicing against the grain into thick pieces.