Brazilian Steakhouse Picanha

Ingredients

• 3 lb picanha (top sirloin cap), fat cap on
• 3 tablespoons Kinder's Brazilian Steakhouse seasoning
• 1 tablespoon coarse salt
• 2 tablespoons olive oil
• Chimichurri sauce for serving
• Farofa (toasted cassava flour) for serving, optional

Instructions

1. 1

   Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Cut the picanha into 3-inch thick steaks, cutting with the grain of the meat.

3. 3

   Season all sides generously with Kinder's Brazilian Steakhouse seasoning and coarse salt.

4. 4

   Curl each steak into a C-shape and skewer if using a rotisserie, or leave flat for grill grates.

5. 5

   Preheat grill to high heat (500F+).

6. 6

   Sear each side for 3-4 minutes until a deep crust forms.

7. 7

   Move to indirect heat and cook to desired doneness (130F for medium-rare, about 10-12 more minutes).

8. 8

   Rest for 10 minutes before slicing thin against the grain. Serve with chimichurri.