Picanha, aka Coulotte Steak, is a flavorful and tender cut of beef that is perfect for grilling and a great alternative to Ribeye or New York Strip.
- 1 4 lb whole uncut Picanha- this will create about 8 steaks once sliced
- 2 tbsp kosher sea salt
- 2 tbsp ground pepper
- 1 tbsp garlic powder
- 2 tbsp olive oil
Combine the salt, pepper and garlic powder in a bowl to create a rub.
Next, slice the Picanha into 1″ thick steaks. Drizzle the steaks in olive oil and then drizzle with the salt/pepper rub all over.
Prepare a grill for 2 zone grilling- medium direct heat, about 350-400 degrees. Grill the steaks on direct for about 4 minutes each side or until you have reached nice char marks on both sides. Because these are smaller cuts, test the internal temp – if you have reached 120 degrees, transfer to the indirect side and let continue to roast until you have reached the desired internal temp. 125 degrees is medium rare (aka perfection).
Keep in mind that once you remove the steak from the grill, it will continue to cook so it is always to pull it off earlier versus later.
- Category: Churrasco, Brazilian BBQ, Picanha, Coulotte Steak, Sirloin Cap, Grilled Steak
- Method: Grill
- Cuisine: American
Keywords: Grilled Picanha Steak, How to Grill Picanha, What is Picanha, Picanha Churrasco, How to grill Coulotte Steak