Picanha!

[SmokinEdge]

We are lucky and have both Tri-Tip and Picanha available. Both priced about the same, just north of 10 bucks a pound right now but dang, it’s good steak.

So I just slice some nice steaks and season with Kinders this time. Did some with Prime Steak blend and some with the Chimichurri blend.

On to the gasser grill because my warden doesn’t like smoke on beef. (I know that’s nuts) I just get it done. Baker tater with sautéed asparagus. It was delicious.

 

[indaswamp]

I would love to find picanha here locally! That steak looks great!

 

[Brokenhandle]

Looks great! Even if not smoked! But nothing wrong with that!

Ryan

 

[Fueling Around]

Looks great!
Yeah I have the governor that dictates what gets smoke or even grilled and the pink level better be close to none.
Picanah or tri tip is very hard to find around here (MN) and outrageous pricing.
Funny I can get top sirloin for around $9 a pound without the fat cap.
South the tri tip is around $5 a pound and my go to meat for a braise or grinding.

 

[JIMSMOKES]

Mmmm! Love the buttery fat on a picanha.

 

[Jim_C]

Great looking plate. Asparagus and potatoes with beef is a winner combination. I have never seen picanha. I'll need to do some research. We have tri-tip, but like you, it's north of $10 a pound. And it used to be an inexpensive cut of meat. What happened?

 

[SherryT]

I would love to find picanha here locally! That steak looks great!

My local WM carries it from time to time, but I never checked the price/lb because I didn't know anything about the cut.

Now that I see it sliced, I might have to keep an eye out for it!

 

[BrianGSDTexoma]

Wow that looks good!

 

[Gonna Smoke]

Looks awesome Eric!! I see it occasionally, but have never bought any. On my to-do list now...

 

[SmokinEdge]

I appreciate the comments and likes everyone. Thank you.

Just remember that this cut is commonly known as “Top Sirloin” with fat cap. Sometimes butchers will have it already cut and ready for the grill but unfortunately sometimes they trim the fat cap off.

 

[Rafter H BBQ]

Damn Eric, nice cook man! Love that whole meal! Picanha is gaining traction here in the US. I have been a fan for a while now. That cut is very flavorful if cooked right… and yours looks spot on!

I’d like to spin one here soon over an open flame… charcoal and maybe pecan?!

 

[pc farmer]

My local WM carries it from time to time, but I never checked the price/lb because I didn't know anything about the cut.

Now that I see it sliced, I might have to keep an eye out for it!

Same here. I see them all the time but never bought one. I will now.

 

[Rafter H BBQ]

Same here. I see them all the time but never bought one. I will now.

Definitely worth it… such an awesome cut! And get one with some fat cap!

 

[SmokinEdge]

I’d like to spin one here soon over an open flame… charcoal and maybe pecan?!

Justin, they are excellent spun over wood, almost exceptional. And don’t forget the Brazilian way of slicing thick steaks, rolling into a “C” shape and skewer, then over live coals, so dang good.

 

[SmokinEdge]

And then there is chimichurri sauce! This is a must do most of the time.

 

[Rafter H BBQ]

And then there is chimichurri sauce! This is a must do most of the time.

Love Chimi sauce… also… being the redneck I am.. love some horseradish toned down with some garlic, sour cream and a splash of buttermilk.

But can’t go wrong with chimi sauce!

 

[pc farmer]

Definitely worth it… such an awesome cut! And get one with some fat cap!

They all look like they have a nice fat cap.

 

[Rafter H BBQ]

Justin, they are excellent spun over wood, almost exceptional. And don’t forget the Brazilian way of slicing thick steaks, rolling into a “C” shape and skewer, then over live coals, so dang good.

Eric, huge fan of cooking like that! The flavor is off the charts good! This is not spun, but these sword skewers worked well on the kettle! I really enjoy this kind of cooking… and roti too!

Just the roti is easier, but I really wanted to try the traditional way for the Picanha.

 

[SmokinEdge]

View attachment 721354

Eric, huge fan of cooking like that! The flavor is off the charts good! This is not spun, but these sword skewers worked well on the kettle! I really enjoy this kind of cooking… and roti too!

Just the roti is easier, but I really wanted to try the traditional way for the Picanha.

That’s fantastic Justin. That flavor is so good. Very nice work. You did the Picanha justice for dang sure.

 

[912smoker]

Awesome meal and now I'll be on the lookout for top sirloin with a fat cap!
I've also seen then but will do a better inspection from now on!

Keith