Ingredients:

  • 2 lbs (900 g) picanha, trimmed
  • 2 tbsp (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1 tbsp (15 g) smoked paprika
  • 1 tsp (5 g) black pepper
  • 1 tsp (5 g) salt (to taste)
  • Coarse sea salt, to taste

Instructions:

  1. In a large bowl
  2. Preheat your grill to high heat
  3. If using skewers, cut the picanha into thick slices and thread onto skewers, parallel to the grain.
  4. Place the picanha directly over the heat. Grill for about 4-5 minutes on each side, or until a nice crust forms (internal temperature of 130°F/54°C for medium-rare).
  5. Remove from grill and let the picanha rest for 5-10 minutes before slicing to retain juices.
  6. Slice against the grain and sprinkle with coarse sea salt just before serving.