Ingredients
- 2 Sirloin Picanha Roast 2 ½ – 3lbs each (also called Sirloin Cap Roast)
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Killer Hogs Steak Rub
- Chimichurri Sauce for serving*
Chimichurri Sauce
- 1 cup Italian Flat Leaf Parsley finely chopped
- 1 cup Cilantro finely chopped
- 4 cloves Garlic minced
- 1 Tablespoon Lemon Zest
- 2 Tablespoon Lemon Juice
- ¼ cup Red Wine Vinegar
- ½ cup Olive Oil
- Salt & Pepper
- Combine ingredients and store in a covered container until ready to serve.
Instructions
- Prepare Drum smoker for indirect cooking at 300⁰ using hanging rods to support skewers. *typically this recipe is prepared on a rotisserie grill but you can use just about any type grill running medium high heat.
- Trim the fat cap on each picanha roast to ¼” thickness. Remove any sinew or excess fat from the meat side. Locate the direction of the grain and cut each roast into 2” strips across the grain.
- Season each strip with Kosher Salt and Killer Hogs Steak Rub.
- Fold the pieces in half with the fat exposed on the outer side and thread onto metal skewers.
- Place hanging rods into the top of each skewer and hang in the drum smoker.
- After 20 minutes check the internal temperature. Remove the picanha when internal temperature reaches 122-125⁰ internal.
- Rest the steaks for 10 minutes, slice across the grain, and serve with chimichurri sauce*