Picanha on the spit

Check the picanha for any unwanted bits of fat or skin. Cut this off, otherwise it can become tough faster.

Cut the picanha steak widthwise into thick strips 5 cm wide. Sprinkle both sides with olive oil and salt and pepper.

Fold the picanhas strips in half so that the fat layer sits like an arch on the outside of the skewer. Skewer all the strips onto the bbq skewer.

Grill the skewer while turning until the fat starts to melt and the steak is nice in colour. Cook further to a core temperature of 54 degrees.

Let the picanha rest and cut into thin slices while still on the skewer.