Picanha Spice-Rubbed and Spit-Roasted on a Wood Fire RotisserieSteven Raichlen
Picanha Spice-Rubbed and Spit-Roasted on a Wood Fire Rotisserie
- 1 picanha (preferably from Holy Grail Steaks-about 1-1/2 pounds)
For the rub:
- 1 tablespoon coarse sea salt
- 1 tablespoon freshly and coarsely ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon hot red pepper flakes
- 1 or 2 hickory or other hardwood chunks (optional)
1: Using a sharp knife, cut a crosshatch pattern in the fat cap, spacing the cuts 3/4 inches apart. Cut through the fat to, but not through the meat.
2: Combine the ingredients for the rub in a mixing bowl and stir with your fingers. Season the picanha on all sides with this mixture.
3: Meanwhile, set up your grill for spit-roasting (similar to indirect grilling)—ideally over a wood fire—and heat to high (about 450 degrees).
4: Thread the picanha lengthwise (from narrow to wide end) onto a rotisserie skewer and place it on the grill. Add the wood to the fire if a light smoke flavor is desired. Cover the grill until the picanha is sizzling and browned on the outside and cooked to the desired doneness inside: mine is medium-rare (135 degrees measured with an instant- read meat thermometer). Note: if you don’t have a rotisserie, direct grill the picanha over a medium-hot fire, turning often.
5: Transfer the picanha to your cutting board. Carefully remove it from the rotisserie spit. Thinly slice it across the grain and get ready for one of the beefiest, most flavorful cuts of meat from here to Brazil.