Picanha Skewers with Coarse Sea Salt

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Latin · 80 min · Beef · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 lb picanha (top sirloin cap), fat cap intact
• 1 tbsp coarse sea salt or rock salt
• 1 garlic cloves
• 1/2 cup chopped flat-leaf parsley
• 1 tbsp olive oil
• 3/4 tbsp red wine vinegar
• 2 metal skewers

Method (tap to check — screen stays awake)

1. Score the fat cap in a diamond pattern about 1/4 inch deep, cutting through the fat but never into the meat. Do not trim the cap off — it bastes the whole thing.
2. Cut the picanha with the grain into 1.5-inch thick crescents, so each piece keeps a strip of fat along its curved edge. Season heavily on all sides with coarse salt and let stand 20 minutes while the fire heats.
3. Bend each piece into a C and thread onto a skewer through both ends with the fat cap facing outward, three or four pieces per skewer pressed tight against one another.
4. Build a hot direct fire, around 500F at the grate. Set the skewers fat-side down first and render 5 to 6 minutes, moving them off the direct flame whenever the dripping fat flares.
5. Turn every 4 to 5 minutes for a further 15 to 20 minutes total. The exterior should be crusted and deeply browned; the center wants 130F for medium-rare or 140F for medium on an instant-read thermometer pushed into the thickest piece.
6. Rest the skewers 10 minutes. Slide the meat off, slice each crescent against the grain, and dress with the parsley, garlic, olive oil and vinegar stirred together with a pinch of salt.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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