Gaúcho Churrasco Picanha

Ingredients

• •Picanha beef
• •Coarse salt
• •Skewers
• •Chimichurri
• •Garlic
• •Parsley
• •Olive oil
• •Vinegar

Steps

1. 1Trim the picanha cut of any excess silver skin, leaving a thick, even layer of fat cap intact on top.
2. 2Score the fat cap in a shallow crosshatch pattern, cutting just through the fat without reaching the meat below.
3. 3Curve the meat into a crescent shape and thread it onto a long metal skewer, fat side out, securing it firmly.
4. 4Pack a generous, even layer of coarse salt over the entire surface of the meat, letting it cling to the fat and flesh alike.
5. 5Set up a bed of hot coals or wood embers and position the skewer at a moderate distance from the heat, fat side facing the fire first.
6. 6Roast the picanha slowly, rotating the skewer every several minutes, until the fat renders and turns deeply golden and crackling.
7. 7Slice thin portions directly off the outer crust as it forms, returning the remaining roast to the fire to continue cooking, a technique that lets everyone eat in rounds.
8. 8Continue rotating and slicing until the whole cut is cooked through, with the center reaching a warm rosy pink.
9. 9Serve the sliced picanha immediately with a bowl of chimichurri made from chopped parsley, garlic, olive oil, and vinegar.