Ingredients
▢3 LB Picanha
▢2 tablespoon Sea Salt
▢2 tablespoon Black Pepper
▢1 Jar Wild Fork CHIMICHURRI Sauce
Instructions
- Cut your Picanha with the grain Into THICK steaks. I did mine just shy of 3 inches. You can get 3-4 out of it depending on how thick you cut them.
- Season the steaks liberally with a coarse sea salt and fresh cracked black pepper. Make sure you get all sides of the steaks.
- Preheat your grill to low, around 250F or 122C.
- Set the steaks on the upper rack away from the flames.
- Cook the steaks until they reach an internal temp of 120F or 49C.
- Once the steaks reach 120F or 49C take them off the grill and Preheat your side searing burner to HIGH! If your grill does not have a searing burner you can set your regular grill to as high as possible.
- Once your grill is extremely hot sear your steaks until they have a nice crust making sure you don't get the internal temp over about 130F or 54C.
- Once you have achieved a nice crust set the steaks aside to rest for 10 minutes.
- Slice across the grain and ENJOY!
