Rotisserie Grilled Picanha

sliced picanha surrounded by grilled veggies

4.50 from 4 votes

Turn your backyard into a Brazilian steakhouse with this grilled picanha steak recipe developed with tips from South American pitmasters.

Prep Time15

Cook Time50

Course: Main Course

Cuisine: American, Brazillian, South American

Servings:

Author: Christie Vanover

Ingredients

1 picanha sirloin cap
1 tsp Christie Vanover's Brisket Rub
1 tsp Gaucho Steak Seasoning
1/2 tsp flake sea salt

Instructions

Heat grill: Heat the grill to medium-high heat (350-375F) with a direct heat zone.
Trim and Season: Trim the silver skin from the meat side of the sirloin cap. Lightly season the picanha on all sides with Brisket Rub or salt and pepper.
Sear: Place the whole picanha on the grill fat side down. Grill for 3-4 minutes to sear, moving it around if you have flareups. Flip. Grill meat side down for another 3-4 minutes.
Slice: Remove from the grill. Slice with the grain into three 2-inch thick steaks.
Adjust Grill: Prepare the grill for rotisserie cooking with medium-high heat.*
Skewer: Bend each steak into a C-shape and thread onto a rotisserie spit.
Season: Sprinkle both sides with the Gaucho Steak Seasoning or sea salt.
Grill: Grill on the rotisserie until the internal temperature reaches 130F degrees. It should take 30-40 minutes, depending on your grill.
Rest: Let rest 10 minutes. Remove from the spit and slice against the grain. Season with flake sea salt.

Notes

Instead of using the signature rubs listed above, you can also use kosher salt or sea salt, coarse-ground black pepper, and granulated garlic or garlic powder.

If you don't have a rotisserie, you can finish the steaks over indirect heat on the grill grates instead. Cook them, flipping occasionally to an internal temperature of 130F degrees.

Nutrition