Asado Style Picanha Joint Recipe

Preparation time: 5 mins

Cooking time: 1h 15

Ingredients

• 5–2 kg Picanha Joint (top sirloin cap) with fat cap intact
• 4 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Score the fat cap on the picanha in a crosshatch pattern, being careful not to cut into the meat.
2. Rub the entire joint with coarse sea salt, and black pepper. Let it sit at room temperature for about 30 minutes to absorb the flavours.
3. In the meantime, prepare your Flamery grill for indirect cooking, placing the embers on one side of the grill. You want the temperature to be around 120°C (250°F) for slow cooking.
4. Place the picanha steak on the indirect heat side of the grill (away from the embers) fat side up.
5. Close the grill lid and cook the picanha low and slow until the internal temperature reaches about 49°C (120°F) for rare or 54°C (130°F) for medium-rare. Turning occasionally to cook evenly, this should take about 40 minutes, depending on the size of the joint.
6. Remove the steak and let it rest on a rack for 20 minutes.
7. While its resting, stoke back up your grill and prepare for cooking over a medium-high temperature. Place the grill rack about 6 inches above the embers for optimal searing.
8. Place the picanha fat side down directly over the heat for 5–7 minutes, then flip and repeat for the other side.
9. Use a meat thermometer to check for doneness: 54°C (130°F) for medium-rare, 60°C (140°F) for medium. Picanha is best enjoyed medium-rare to maintain its tenderness, but adjust cooking time based on your preference.
10. Remove the picanha from the grill and let it rest for 10–15 minutes under loosely tented foil to allow the juices to redistribute.
11. Slice the picanha against the grain into thin pieces. For a traditional asado experience, serve with chimichurri sauce or salsa criolla on the side.

A Brazilian and Argentine barbecue favourite, this top sirloin cap, with its rich fat cap, is slow-cooked to perfection, then finished with a searing blast over hot embers. The result? A beautifully caramelized exterior and succulent, juicy interior that makes it one of the most prized cuts for any grilling enthusiast.

This recipe, designed for your Flamery grill, follows the traditional asado method, cooking the picanha low and slow for even heat distribution and maximum tenderness. With minimal prep time, the combination of coarse sea salt, freshly ground black pepper, and the natural flavor of the beef ensures a delicious result.