Here is a quick and easy Brazilian BBQ recipe to wow your friends and family.

About myself and the recipe:
I have been cooking for family in São Paolo and this Picanha recipe is my specialty. I have recently been cooking for friends and family in Texas on my Weber grill and it has been a constant hit. Picanha is a prized meat in Brazil and is almost as expensive as Filet Mignon. I reverse sear the steak which keeps the meat tender yet with perfect carmalized outside.

Please enjoy and have fun cooking!

Tips before you start:
1. Fat on the pichana will heat the grill up faster
2. Keep the grill at about 500 degrees
3. If you use wood for smoking flavor have lid facing opposite way so that the smoke circulates
4. The recipe below uses a Weber grill but you can follow similar steps with other grills
5. Use a wide spatula to move coals
6. If needed add more fresh coals to grill (if you do this add additional wait time, maybe 30 minutes to burn around 450 as you don't want the coal to cause flames)
7. The basic Weber grill has two air vents. The one on the bottom controls 75% of temperature while the one on the top controls the rest

Recipe:
1. Find the grain of the steak
2. Cut along the grain into strips about 1 to 1 1/2" wide
3. Generously salt each side including the bottom
4. Let sit at least 45 minutes to get to room temperature
5. Start charcoal with a chimney starter. I'll fill the chimney all the way will coal
6. I like to use two Weber lighter cubes. I will use a leaf blower to start it quicker.
7. Wait until coal turns a grey color and there is a lot of smoke coming out before you pour the coal into the grill. I usually pour just before I think it will be ready and it's perfect
8. Keep both airflows open as much as possible for first 30 minutes so that the thermometer reads about 400.
9. You want the coals a grey color. Hot but shouldn't cause too many flames which will burn the steaks.
10. Prep charcoal grill by moving coals to one side, giving you two cooking zones.
11. One half side will have coals nearly to the top of the cooking geate and other side will have none. This will help with flare ups and get a nice sear. You might need to readjust coals to keep even heat
12. Once ready place the Pichana steaks fat side toward heat but about 3-5 inches away from coals.
13. Close lid and cook about 5-6 minutes per side
14. After flipping place steaks on top of high heat coals. About 1 to 1.5 minutes each side
15. Remove from heat and place in aluminum foil.
16. Test steaks for temp either with thermometer or by touch if your used to cooking steak. The internal temp will raise in aluminum foil so cook to temperature less than your desired doneness so that the internal raises to your desired doneness
17. Let steaks rest in aluminum foil for 6-8 minutes
18. Thinly slice against the grain to serve. I typically slice small batches and place in bowl with foil so that everyone can slow eat Brazilian style

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