Skewered Picanha with Salsa Vinaigrette

Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers. Once they are on the skewers, lather in oil and generously season with the Garlic Salt. Add more salt thank you might think as the fat will render and you will lose some salt in the process of cooking.

Preheat your fire/charcoal for indirect cooking around 350F using the three zone method.

Add your skewers between the two coal beds and begin cooking. Cook for about 15 minutes until they are 120F internal for medium rare. Rotate them every 2-3 minutes to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! If you do get flare ups, dose the fire with water or add a foil bin with ¼ inch of water at the bottom to catch the oil drippings. Once the steaks are done, pull them off and let them rest for 8 minutes.

Add your green bell pepper and onion into the fire to char for 2 minutes. Once they are charred, pull them out and let them cool. Dice them up and place them in a bowl with the rest of the ingredients for the Salsa Vinaigrette.

Slice your picanha either on the skewer or off. Top with the Salsa Vinaigrette and enjoy!