Picanha Wraps with Salsa

Name: Picanha Wraps with Salsa
Ingredients: 1 picanha roast (approx. 1.2–1.5 kg / 2.6–3.3 lb); 1 tbsp fleur de sel (or coarse sea salt); 1 large yellow onion, peeled and quartered; 2 garlic cloves; 1 red bell pepper, quartered; 5 ripe tomatoes; 1 jalapeño pepper (stem removed, seeds left in); 1 lime, halved; 2 tbsp Worcestershire sauce; 1 tbsp honey; ½ tsp salt; 1 tbsp olive oil (for greasing the pan); Large wraps or tortillas; Lettuce leaves

#beef #dinner #low-and-slow #snack

These smoked picanha wraps combine juicy, perfectly cooked beef with a bold, fire-roasted salsa made right on the BBQ. Slow-cooked to medium-rare and sliced thin, the picanha is wrapped in fresh lettuce and topped with a smoky, sweet, and spicy salsa. Simple ingredients, big flavor, and perfect for a relaxed BBQ meal.

Short

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.

Ingredients

For the Picanha

1 picanha roast (approx. 1.2–1.5 kg / 2.6–3.3 lb)
1 tbsp fleur de sel (or coarse sea salt)

For the Salsa

1 large yellow onion, peeled and quartered
2 garlic cloves
1 red bell pepper, quartered
5 ripe tomatoes
1 jalapeño pepper (stem removed, seeds left in)
1 lime, halved
2 tbsp Worcestershire sauce
1 tbsp honey
½ tsp salt
1 tbsp olive oil (for greasing the pan)

To Serve

Large wraps or tortillas
Lettuce leaves

Tools

Thanks to PitmasterX Offset Smoker for sponsoring this recipe Visit their website to learn more.

How to

Set up your BBQ for indirect cooking at 120°C / 250°F.
Remove the picanha from its packaging, pat it dry with kitchen paper, score the fat cap in a diamond pattern, and season generously with fleur de sel.
Insert a thermometer probe into the meat and place the picanha on the grill over indirect heat.
While the beef is cooking, prepare the salsa by greasing a cast iron skillet or griddle with olive oil and grilling the onion, garlic, red bell pepper, tomatoes, jalapeño, and the halved lime directly on the BBQ until everything is nicely roasted and slightly charred.
Transfer all roasted vegetables to a blender, squeeze in the grilled lime juice, add the Worcestershire sauce, honey, and salt, and blend until you have a smooth, flavorful salsa, then store it in a jar in the refrigerator until needed.
When the picanha reaches an internal temperature of 54°C / 129°F, remove it from the BBQ and slice it thinly against the grain.
To serve, take a wrap, add some lettuce, top with a few slices of picanha, and finish generously with the fire-roasted salsa.