Picanha

Zutaten6

• Picanha (beef top sirloin cap)1.2 kg
• Coarse sea salt2 tbsp
• Black pepper, ground1 tsp
• Olive oil2 tbsp
• Garlic cloves, minced2
• Lime wedges4

Zubereitung

1. Preheat a charcoal or gas grill to high heat (about 250 °C).
2. Trim excess fat from the picanha, leaving about a 1 cm layer, and score the fat in a cross‑hatch pattern without cutting into the meat.
3. Rub the meat lightly with olive oil, then sprinkle minced garlic and black pepper evenly over the surface.
4. Coat the entire piece generously with coarse sea salt, pressing it into the scored fat.
5. Let the seasoned meat rest at room temperature for 15 minutes to allow the salt to penetrate.
6. Place the picanha on the grill fat side down and sear for 5–7 minutes, then flip and grill the other side for 8–10 minutes for medium‑rare, adjusting time for desired doneness.
7. Remove from the grill and let rest, covered loosely with foil, for 10 minutes before slicing.
8. Slice the meat against the grain into 1 cm thick slices and serve with lime wedges on the side.