Picanha has quickly become one of our family's favorite cuts of beef. Sometimes referred to as rump cap or coulotte, this flavorful cut is cooked on a rotisserie or smoker and basted with garlic oil to take it to the next level of flavor.
1TabGarlic Squeeze, paste, or fresh chopped garlic
1teaLemon Juice
Instructions
Dry the picanha, then slice (against the grain) into 3-4 pieces.
Form each piece into a C shape and place on a skewer or rotisserie skewer.
Salt liberally with coarse kosher or sea salt.
Garlic Baste
Add all ingredients for the garlic baste in a small bowl and stir to combine well.
Cooking the picanha
If using a rotisserie, heat the grill or smoker to about 300 degrees. Cook the picanha to desired temp, basting with the garlic oil every 10-15 minutes.
If cooking on a traditional grill or smoker, sear each side of the picanha for about 3 minutes, then cook over indirect heat until you reach desired temp. Baste with the garlic oil about every 15 minutes.
Remove from heat and rest for about 5 minutes.
Thinly slice the meat off the skewer and serve with black beans and white rice.
Notes
The smaller pieces will be more done than the larger pieces, enabling you to serve meat to different doneness preferences.