Picanha na Brasa

Ingredients

• 1.5kg picanha (top sirloin cap), fat cap left on
• 3 tbsp coarse sea salt (sal grosso)
• Farofa and chimichurri, to serve

Before you cook

• Slice the picanha with the grain into 3 or 4 thick steaks, keeping the fat cap intact on each.
• Score the fat cap of each steak in a shallow crosshatch pattern.

Steps

1. Curve each steak into a C shape, fat side out, and thread it onto a long skewer.
2. Scatter the coarse salt generously over the meat on all sides.
3. Let the salted meat rest at room temperature for 20 minutes.
4. Light a charcoal grill and let the coals burn down to an even, glowing heat.
5. Set the skewers over the coals with the fat cap facing the fire first.
6. Grill for 6 minutes, until the fat renders and chars.
7. Turn the skewers and grill the meat side for 5 minutes.
8. Continue turning every few minutes for about 15 minutes total, until the outside is deeply browned and the center reaches medium-rare.
9. Remove the skewers from the grill and let the meat rest for 5 minutes.
10. Brush off any excess salt.
11. Slice the picanha against the grain into thick slices.
12. Serve with farofa and chimichurri on the side.