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sliced picanha surrounded by grilled veggies

Rotisserie Grilled Picanha

Picanha is the prized steak cut of Brazil. Learn about its history, where to buy it and a few different ways to grill it from my SouthAmerican BBQ friends.
4.5 from 2 votes
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8



  • Trim the silver skin from the meat side of the sirloin cap.
  • Heat the grill to medium high.
  • Lightly season the picanha on all sides with Brisket Rub.
  • Place the whole picanha on the grill fat side down. Grill for 3-4 minutes to sear, moving it around if you have flare ups.
  • Flip. Grill for another 3-4 minutes.
  • Remove from the grill. Slice with the grain into 3 two-inch thick steaks.
  • Prepare the grill for rotisserie cooking with medium-high heat.
  • Bend each steak into a C-shape and thread onto a rotisserie spit.
  • Sprinkle both sides with the Gaucho Steak Seasoning.
  • Grill on the rotisserie until the internal temperature reaches 130F degrees, 30-40 minutes.
  • Let rest 10 minutes. Remove from the spit and slice against the grain.
  • Season with flake sea salt.


Calories: 506kcalCarbohydrates: 1gProtein: 88gFat: 14gSaturated Fat: 5gCholesterol: 234mgSodium: 368mgPotassium: 1417mgSugar: 1gVitamin A: 13IUCalcium: 92mgIron: 7mg
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