Ingredients
▢3 LB Picanha
▢2 tablespoon Sea Salt
▢2 tablespoon Black Pepper
▢1 Jar Wild Fork CHIMICHURRI Sauce

Instructions

1. 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.
2. Season the steaks liberally with a coarse sea salt and fresh cracked black pepper. Make sure you get all sides of the steaks.
3. Preheat your grill to low, around 250F or 122C.
4. Set the steaks on the upper rack away from the flames.
5. Cook the steaks until they reach an internal temp of 120F or 49C.
6. 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.
7. 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.
8. Once you have achieved a nice crust set the steaks aside to rest for 10 minutes.
9. Slice across the grain and ENJOY!