Picanha na Brasa

Ingredients

• 2 lbs picanha (sirloin cap) roast, fat cap intact
• Coarse rock salt, to taste
• 2 tablespoons olive oil

Instructions

1. 1Score the fat cap of the picanha in a crosshatch pattern.
2. 2Rub the meat lightly with olive oil and season generously with coarse rock salt.
3. 3Cut the roast into thick steaks and curve each into a C-shape.
4. 4Grill over hot charcoal, fat-side down first, for 10-12 minutes to render the fat.
5. 5Flip and grill the other side for 8-10 minutes for medium-rare.
6. 6Let rest 5 minutes, then slice thinly against the grain and serve.

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