The Day Before: Prepping the Picanha

Slice with the grain – Cut the picanha into 2-inch thick steaks, ensuring the grain runs along the length. This way, when it’s time to serve, you’ll slice against the grain for melt-in-your-mouth tenderness. Dry brine overnight – Weigh each steak and apply 1.5% coarse salt evenly on all sides. Set them on a wire rack, uncovered, in the fridge for at least 12 hours. This locks in flavour and helps create that perfect crust.

Setting Up the Kamado Joe - Fuel: Use lump charcoal with oak wood chunks for a steady, clean smoke. Temperature: Dial in the grill to 110°C (230°F) for indirect smoking. Setup: Place heat deflectors to create an indirect cooking zone.

Slow-Smoking the Picanha - Lay the steaks directly on the grill, spacing them out for good airflow. Smoke gently until the internal temp reaches 49°C (120°F)—about 45-60 minutes. Remove from heat, lightly cover with foil, and prepare for the sear.

Cranking Up the Heat for the Sear - Remove heat deflectors and switch to direct grilling. Open all vents fully and give the fuel basket a stir to boost airflow. Once the coals are roaring and flames are licking the grates, you’re ready to sear.

Searing for the Perfect Crust - Place steaks directly over the flames and start flipping every 30-45 seconds. This helps build an even crust without burning. Sear until the internal temp hits 53°C (127°F) for medium-rare (adjust to your preference). Remove from heat and let them rest for 10 minutes to allow the juices to redistribute.

Bright & Spicy Lime & Chilli Salsa

In a bowl, mix together:
- Zest & juice of 1 limeFinely diced red chilli (adjust for heat)
- Finely diced red onion
- Chopped fresh coriander
- Olive oil, vinegar & salt to taste

Let it sit for 10 minutes so the flavours can meld.

Slicing & Serving - Slice the rested picanha against the grain into thin, juicy strips. Spoon over a generous amount of the zesty salsa. Garnish with extra coriander & lime wedges for that final fresh touch.