FROM THE KITCHEN
INGREDIENTS:
• 3–4-pound Picanha (sirloin cap) or top sirloin roast
Steak Rub:
• 1 1/2 tablespoons Kosher salt
• 2 teaspoons brown sugar
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 2 teaspoons black pepper
INSTRUCTIONS:
1. Preheat grill to 400°F. Score the fat cap of a
3-to-4-pound Picanha cut sirloin cap in a crosshatch
pattern. Do not cut too deep into the fat cap. Cut the
Picanha into 2-inch strips. If using a sirloin roast,
cut into 2- inch strips.
2. Fold each strip into a "C", then slide onto metal skewers.
3. Place skewers on the grill and grill for 15 to 20 minutes,
turning every 5 minutes, until the steaks reach desired
level of doneness (135°F for medium-rare, 145°F
for medium).
4. Remove and allow to rest for 5 to 10 minutes before
serving. Slice off of the skewers into thin pieces.
5. Drizzle with Chimichurri sauce and enjoy!
G R I L L E D P I C A N H A - I N S P I R E D
S T E A K W I T H C H I M I C H U R R I
110
SiG
MT
