Picanha (Grilled)
Thick-cut top sirloin cap with its fat cap intact, skewered and grilled over charcoal with coarse salt.
Why It Works
The fat cap self-bastes the lean meat during grilling; folding the steak on the skewer creates varying doneness zones so each slice has both rare center and charred edges.
Key Ingredients
Similar Recipes (Latin Grilled Beef)
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