AuthorcookingintwenteCategorieDifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 1.40 kg Picanhas steak
 Pepper and salt
 Olive oil
Preparation
1

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

2

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

3

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.

4

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.

5

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

Ingredients

Ingredients
 1.40 kg Picanhas steak
 Pepper and salt
 Olive oil

Directions

Preparation
1

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

2

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

3

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.

4

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.

5

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

Picanha on the spit
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