Recently a new Brazilian grocery store/meat market opened within walking distance of our house. Two or three weeks ago they happened to have Picanha on sale for $5.99/lb. I've never grilled this particular cut of beef so I had to take advantage of the sale. These were cut as steaks which is how I grilled them, foregoing the traditional skewer C shape (which as I understand depends on how the roast is cut).
Tonight was the night for Picanha steaks on the Weber. My wife called from a shopping trip asking what time she should be home for dinner. Oops! Almost forgot to get the grill fired up so I better get my butt in motion and get to making dinner.
The steaks, seasoned in Worcestershire and Oakridge Carne Crosta -
Some sweet potatoes to go with them, but first a reverse sear -
Then on to the indirect side of the Weber -
Resting, having reached an internal temp in the upper 120's -
Plated, with maple glazed carrots and the sweet potato -
Every bit as delicious as it looks! We've still got four steaks in the freezer for another two dinners.
As always, thanks for following along on tonight's grilling adventure on my back deck.
Regards,
-lunchman
Tonight was the night for Picanha steaks on the Weber. My wife called from a shopping trip asking what time she should be home for dinner. Oops! Almost forgot to get the grill fired up so I better get my butt in motion and get to making dinner.
The steaks, seasoned in Worcestershire and Oakridge Carne Crosta -
Some sweet potatoes to go with them, but first a reverse sear -
Then on to the indirect side of the Weber -
Resting, having reached an internal temp in the upper 120's -
Plated, with maple glazed carrots and the sweet potato -
Every bit as delicious as it looks! We've still got four steaks in the freezer for another two dinners.
As always, thanks for following along on tonight's grilling adventure on my back deck.
Regards,
-lunchman