It’s difficult to find decent rotisserie picanha outside of a Brazilian steakhouse, but that all changes here and now. The rotisserie setup and maintenance on this recipe is slightly advanced, but worth it for one of the best steaks you’ll have this summer. Do yourself a favor and snag some quality picanha from your butcher and cap off the summer with this gem.
Tips / Suggestions
- I like to set up my coal to one side of the grill, while the other side has nothing. This prevents the wings from getting scorched since they are not constantly under the high heat. You can also place some coal on both sides with a drip pan in the middle so the heat is not directly below the wings. Try different set ups and determine which you like best.
- If you’d rather remove the steaks from the skewer instead of cutting meat off the skewer, be sure cut with the grain when slicing the picanha into steaks.
- If you really want to elevate the beef, add some chimichurri on top. You won’t regret it.
Rotisserie Picanha
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalorieskcal
Picanha cut into steaks, skewered, and rotisserie cooked over hot coals.
Ingredients
1 1 picanha steak (2-3 lbs)
2 tbsp 2 olive oil
3 tbsp 3 steak seasoning of choice
Directions
- Take the picanha and slice into 1-1.5 inch steak against the grain. Take each steak, form a "C" shape (with the fat on the outside), and put onto a rotisserie skewer.
- Rub olive oil all of the skewered steaks. Liberally cover all sides with the steak seasoning of choice.
- Add coal to one half of your grill, light, and wait until all of the coal has grayed over.
- Place the rotisserie picanha over the coals and turn on. cook until the internal temperature is roughly 125 to 130 degrees F. If this is too rare for you, just cook a little longer. I like my steaks on the rarer side.
- Remove the picanha from the grill (let rest for 5-10 minutes), then slice directly off the skewer, and dig in. You'll be in beefy steak heaven.
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