Method

Prepare the BBQ by turning on the heat to high on a gas BBQ (turn on the infrared side burner if available) or allow charcoal to burn until ashy on the top (on a charcoal BBQ bring the charcoal tray closer to the cooking grid).

Remove picanha pieces from fridge, cover each piece entirely with salt and immediately place on the grill to sear at high heat to seal the juices in. Concentrate on the fatty parts of the picanha. This process should take between 10 – 15 minutes.

After sealing in the juices, remove the picanha from the grill onto a chopping board.

When ready to serve, slice the picanha across the fibres making each slice between 1-2 fingers thick. Place slices back onto grill and salt the uncooked areas of the each slice.

Cook until desired doneness and serve immediately.