Awesome looking Picanha! Down in SA they call it the queen of steaks. I didn't know it but Argentina eats more beef than any country in the world! We watched a really entertaining movie about grilling down there . Check it out on Netflix
Todo sobre el asado (translation, roughly. "Everything about the Grilled")
I did some research and saw how they traditionally fix these, kind of folded then skewered. I did mine a little different. I got one of these and seasoned it up prepared it as follows:
Place the steak on a cooling rack in a quarter sheet pan, open in the refrigerator overnight. This allows for the rub to soak into the meat and for some drying of the exterior surfaces.
We used the smokehouse to add a subtle, deeper cold smoke flavor and were able to keep the temperature below 85 deg F. Two hours was plenty. If you cant go that low just skip this part as you do not want to overcook this cut. The internal temperature on the meat was 74 deg f when it came off the smoker.
On my green egg, I use big block, lump hardwood, topped with several large chunks of split red oak. This makes a really hot smokey fire.
Fire the green egg up and get a good fire going then dial it back a little. When you're ready open up the vents and let it breath. Do not leave it unattended as it can reach 650-750 or higher in less than 5 minutes. The high temps are necessary to get a good char on the outside, lower temps will not give you a char and will often result in over cooking.
Burp the green egg, then place the beef fat side down for about 2-3 minutes, flip it and give it another 2-3 minutes. You should have some good grill marks and some charring. If not go another 1-2 on each side.
Remove the steak, dial the grill back just a little.
Slice the steak in about 2in thick cuts with the grain. It should be almost raw inside.
Re-season the cut sides of the steaks.
Let the grill get hot again, add the steaks and go about 2-3-minutes each side. Using the meat thermometer go no higher than IT 125 deg f.
Let them rest for at least 10 minutes.
Slice across grain for plating. Enjoy
A great steak, If looking at your local store its also known as top sirloin cap or a coulotte steak.
-Urban