How to Grill Picanha or Coulotte Steak
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.
Servings: 6 -8 steaks
Ingredients
- 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
Instructions
- 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.