Extremely tasty and succulent meat, it yields recipes that will go down in history! The picanha is one of the tenderest parts of the beef, and gremolata is a delicious Italian seasoning that will guarantee a special finish.
- 1 Unit of Picanha (~2lbs)
- Coarse Salt
- Black Pepper Ground
- Fresh bunch of parsley
- Fresh garlic clove
- 1 Lemon
- 1⁄4tsp Kosher salt
- 1⁄4tsp Ground black pepper
Remove the picanha from the package and wipe it dry with a paper towel; if required, cut off the extra fat and silver skins. The slice should be cut into three equal, 2.5 to 3-inch-long pieces using the lengthwise direction, with the side that faces the meat facing the board.
Select the largest piece, join the two ends to form a "C," and then insert the skewer in the middle of the pieces along their entire length using a single skewer. With the other two, follow the same procedure.
Over the entire surface, liberally sprinkle coarse salt and ground black pepper. Take the picanha and place it on the Brazilian Flame Grill, heated to the highest setting. Cook the picanha until the entire surface is golden brown.
When serving, slice the pieces' outer edges, season with a little salt and pepper, and then place the skewer back into the warmed Brazilian Flame Grill Rotisserie. Repeat the process until the meat is finished.
In a bowl, place one garlic clove and the parsley (with the stalks). Add the salt, pepper, and seedless lemon juice. Slices of roasted picanha are served on the side.