Picanha is rich, juicy, and packed with bold beef flavor. Grilling it with the fat cap intact creates a crispy, golden crust while keeping the meat tender and juicy inside.

INGREDIENTES 

•       2 lb picanha  

•       2 tsp coarse salt  

•       1 tsp freshly cracked black pepper  

•       1 tbsp olive oil  

  Preheat the grill to medium-high heat.  

2.        Lightly score the fat cap in a crosshatch pattern without cutting into the meat.  

3.        Rub the picanha lightly with olive oil and season generously with coarse salt and black pepper.  

4.        Place the picanha fat-side down on the grill and cook until the fat becomes golden and crispy.  

5.        Flip and continue grilling until the meat reaches your preferred doneness.  

6.        Remove from the grill and let it rest for 5–10 minutes.  

7.        Slice against the grain and serve.