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Grilled Picanha from the rotisserie sliced and ready to serve with some still on spit
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Gas Grilled Rotisserie Picanha

This Brazilian inspired steak house feast is spit-roasted over a gas grill for even cooking and perfectly tender slices made to be basted in a fresh chimichurri sauce. So simple, and yet so incredibly good.
Course Main Course
Cuisine barbeque, Latin
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Servings 8
Calories 411kcal

Equipment

  • Gas Grill
  • Rotisserie, always use the rotisserie made to fit your grill.

Ingredients

For the Picanha

  • 3.5 to 5 lbs top sirloin with fat cap on known as picaña
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp steak seasoning
  • 2 to 4 tbsp Gaucho Steakhouse Rub see note*

For the Chimichurri

  • 1 shallot
  • 6 garlic cloves
  • 1 frenso chili stemmed and seeds discarded
  • ½ cup fresh parsley stems removed
  • ¼ cup cilantro
  • 1 - 2 tbsp fresh oregano see note*
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • ½ cup canola oil
  • ¼ extra virgin olive oil

Instructions

Prep the Picanha:

  • Remove the beef from the package and pat dry.
  • 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.
  • Season liberally with salt, rubbing into the slices you just made.
  • Slice the meat into 4 to 5 long evenly weighed strips, starting with the thickest side and working to the triangular point.
  • Rub the meat with the oil and sprinkle with the steak seasoning and Gaucho Steakhouse Rub, making sure to coat all sides.
  • Carefully, skewer the meat, folding it into a ‘C’ shape while threading it on the spit, from the bottom fold to the top.
  • Repeat with all of the slices.

Prep the Grill:

  • Set up your grill for rotisserie operation according to the manufacturers instructions.
  • Add a pan under where the meat will be to catch any drippings.
  • Add a ½ cup water to the pan.
  • Preheat the grill to 325 to 350 degrees.
  • If using, place wood chip packet on burner while grill is preheating 5 to 10 minutes so they will start smoking when you put the meat on.

Grill the Meat:

  • Place the spit into the motor and turn it on.
  • Close the lid and allow the meat to cook 20-25 minutes.
  • Turn off the motor and temp the meat. Pull the meat from the grill at 130 degrees for medium-rare, with a rare center.
  • While remaining on the spit, allow the meat to rest, covered, for 10 minutes.

Make the Chimichurri:

  • In the bowl of your food processor, pulse the shallot, garlic, and chili until they are chunked.
  • Add the parsley, cilantro, and, if using, the oregano and pulse a few times to mince.
  • Add the red wine vinegar and salt.
  • Pulse again, trying not to create too fine a mince. Chimichurri is best a little chunky.
  • Remove the processor from the motor and scrape into a bowl.
  • Whisk in the canola and olive oil.
  • Season with additional salt as desired.
  • Set aside until ready to serve.

Serve:

  • To serve, carefully remove one steak from the skewer at a time and while using a protective glove, hold the portions with the fat cap facing up. (This means the ‘C’ shape is on it’s side)
  • Slice the beef from the fat down, into thin strips.
  • Serve hot with chimichurri spooned over top to enjoy.

Notes

  • Gaucho Steakhouse Rub: If you don’t have the gaucho steakhouse seasoning, whisk a blend of bulky dried parsley, coarse sea salt, garlic flakes, onion powder, dried pepper flakes, and add a splash of lemon juice to your oil rub.
  • Fresh Oregano: if you don’t have the oregano on hand just omit.
  • Chimichurri: can be made a day ahead and stored in an airtight container in the fridge for up to 3 days. I occasionally add a splash of fresh oil to the container if needed. Remove from the fridge 30 minutes before using.
  • Leftover Meat: Store the leftover meat, wrapped in foil, in the fridge for up to 3 days.  Avoid slicing before hand. Slice as needed to make steak sandwiches, taco filling, or just sliced beef to enjoy. Reheat in hot skillet quickly or microwave. 

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 4g | Protein: 45g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1279mg | Potassium: 797mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 5mg