INGREDIENTS
1 kg of picanha (top sirloin cap)
Coarse salt to taste
PREPARATION METHOD
Light the charcoal and let it burn down to embers for about 40 minutes. Make shallow crosshatch cuts on the fat cap of the picanha. Rub coarse salt all over the meat, massaging it so the salt adheres well. Let it rest for about 5 minutes (be careful not to leave it too long, or the meat may dry out). Remove excess salt and place it on the grill, about 40 cm above the embers. Sear both sides of the meat.
After searing, remove the meat from the grill and let it rest for a few minutes. Then slice into steaks about 2 cm thick. Return the steaks to the grill to finish cooking to your desired doneness.
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