Directions

1. Cut the picanha roast against the grain into 2″ steaks – this should yield 4 steaks.

2. Fold the steaks in half - into a C-shape - and skewer through two metal skewers. This will ensure the meat doesn’t fall off while cooking. Salt liberally.

3. Preheat a charcoal or wood grill and create a hot side of the grill and a cooler side of the grill. Place the steaks directly between your hot and cool zones. Flip every 2-3 minutes, closing the lid in between flipping to help the steaks cook more evenly throughout.

4. These steaks will take approximately 20-25 minutes to cook to medium rare. Begin checking temps 15 minutes in.

5. Remove the steaks when they reach a temperature of 125-130 degrees F. This temperature will have the middle of the steaks rare, with the outside medium rare.

6. As you slice the steak off the skewers, some will get those medium rare outside cuts and a few will get more rare interior - serve your guests steakhouse style by slicing the meat right off the skewer directly onto plates.