I really love picanha, but I always had a problem with the fat cap on top. It has a tough piece of silverskin underneath that’s just too tough. What if I took off the fat cap and stuffed it inside the meat. I just had to try it.
To accompany the meat, I made a fantastic steak sauce to celebrate this recipe.
- A picanha
- Salt and pepper
For the red onion steak sauce
- a bunch of spring onions
- 2 red onions
- 5 garlic cloves
- 3 large tomatoes
- Take off the fat cap and the silverskin of the picanha. Then you slice off the silverskin of the fat.
- Start your grill with a temperature of 200°C (392F) and a griddle or cast-iron skillet.
- Sprinkle some salt and pepper on the fat and grill it on the griddle until it’s golden brown and crispy.
- Cut the tomatoes and onion into quarts and peel the garlic cloves. Roast these with the spring onions until the onions are soft and you see a bit of char. Take the veggies of the griddle and remove the griddle.
- Put all the grilled veggies in a blender and grind it down to a thick sauce.
- Cut the crispened fat into strips.
- Make an incision in the picanha and create a hole, and wiggle in a strip off fat. Do this with all the strips. Watch the video on how to do this.
- Place the stuffed picanha in the grill and roast indirect to a core temperature off 54°C (129F).
- When the picanha reached the desired temperature, you take it out off the grill and let it rest. Slice it against the grain and serve it with the steak sauce.
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BBQ gear used
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