"1 long-cut Picanha piece, following the fibers (and not across, as it normally is found in steakhouses)", "Coarse salt"
"1 long-cut Picanha piece, following the fibers (and not across, as it normally is found in steakhouses)", "Coarse salt"
Rub coarse salt all over the Picanha and, after 3 minutes, place it on the grill, about 20 cm away from the fire
When the top starts to bleed, flip it
When it bleeds again, it's a sign that it's done
It takes approximately 8 minutes to cook, so be patient
If you want it extra tender, leave it for a bit longer
Serve with baked potatoes and don't forget to have one per person.
