Grilled Picanha Steak
- 3-4 pound Picanha cut sirloin cap - 1 tablespoon Santa Maria seasoning
Score fat cap.
Preheat grill to 400 degrees. Score the fat cap of a picanha cut sirloin cap in a crosshatch pattern.
Season the fat cap with Santa Maria seasoning.
Cut picanha into 1-inch strips. Fold each strip into a "C", then slide onto metal skewers.
Time to grill.
Grill steaks over indirect heat. Place skewers on the grill and grill for 15-20 minutes, turning every 5 minutes.
Serve and enjoy.
Remove and allow to rest for 5-10 minutes before serving. Enjoy!
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