Picanha is a Brazilian style steak cut from the sirloin cap. To get extra fun and fancy we’re going to serve it churrasco style, which is when you thread the meat onto skewers. Traditionally Picanha is cooked over charcoal with simple seasonings, but we’re going to take things up a notch and cook RIGHT ON the charcoal.
INGREDIENTS
- 1 sirloin cap roast, ½ to 1-inch of fat left on
- Kosher salt and freshly ground pepper to taste
Topping
- 1 cup fresh parsley, minced
- 3 cloves garlic, minced
- 1 tbsp. olive oil
- ½ lemon, juiced and zested
- salt to taste
DIRECTIONS
- After removing the cooking grids and sear plates from your grill, insert your Napoleon Cast Iron Charcoal Tray on top of two burners. Fill the charcoal tray with a layer of charcoal. Ignite the burners below the charcoal tray and close the lid of the grill. Allow the gas burners to ignite the charcoal, once lit, turn the burners off and then let the charcoal ash over with the lid closed.
- While you’re waiting for the charcoal, cut the sirloin cap into 1-inch thick slices. Bend the meat in half so that the fat cap is in a semi-circle - like a rainbow. Slide two or three pieces of sirloin onto each skewer until the meat is gone. Season to taste on both sides with salt and pepper. Mince the parsley and garlic. Add the olive oil, salt, and lemon juice, and give the mixture another pass with the knife using the mincing motion to mix it all together. Set aside.
- Now that the sirloin is skewered and charcoal is ashed over, it’s time to cook. Using Heat Resistant BBQ Gloves to place the meat filled skewers directly onto the charcoal. Sear the meat directly on the charcoal for 3 to 4 minutes per side. Use Heat Resistant BBQ Gloves to flip the skewers over. You can opt to go with multiple turns of the skewers if you are worried about burning the meat.
- When flipping or removing the meat from the charcoal, use tongs to carefully brush any stray charcoal from the meat.
- Rest the sirloin for about 5 minutes before removing it from the skewers. Zest the lemon over the meat ensuring that when you zest, the spray and zest fall onto the meat – it’s kind of upside down of how I normally do it personally so it may be a little awkward. Slice the meat into bite-sized strips, including the fat cap. Top the strips with the parsley mixture and allow everyone to dig in.
