Gas Grilled Rotisserie Picanha

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Unlike quick perfect strip steaks, this quick-cooking grilled picanha is a hearty thick-cut, grilled rotisserie style for an even finish,

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sliced and served with a herb-filled chimichurri for a globally inspired feast.

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Ingredients

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INSTRUCTIONS

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On a clean work surface, using a sharp knife, skewer the fat cap by making long shallow slices through the fat. Create a diamond pattern, running the knife one diagonal direction from side to side and then repeating with an opposite stroke.

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Season liberally with salt, rubbing into the slices you just made.

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Slice the meat into 4 to 5 long evenly weighed strips, starting with the thickest side and working to the triangular point.

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Rub the meat with the oil and sprinkle with the steak seasoning and Gaucho Steakhouse Rub, making sure to coat all sides.

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Swipe Up For The Full Recipe!

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