Picanha (Sirloin Cap) Rotisserie on the Big Green Egg

Step 1

Prepare the grill for direct cooking at 500 degrees with the rotisserie attachment.

Step 2

One hour before cooking, remove the picanha roast from the refrigerator and score the fat cap in a hatch pattern.

Step 3

Slice 3-4, 3-inch thick steaks from the roast, careful to cut across the grain. (See note)

Step 4

Season the steaks liberally with salt on all sides.

Step 5

Fold the steaks to form a C-shape, then skewer with the rotisserie rod and secure with the forks. Allow the picanha to sit at room temperature.

Step 6

Once the grill is up to temperature, put the rod attachment into the motor and begin the rotisserie, leaving the dome to the grill open and the bottom vent closed halfway.

Step 7

Cook for 20 minutes, monitoring for flare ups and adjusting the bottom vent as needed to control the heat.

Step 8

At 20 minutes, begin checking the internal temperature using an instant read thermometer. The final temperature should be 120 degrees for medium rare.

Step 9

Remove the rod from the rotisserie and place on a cutting board and let the picanha rest for 5 minutes.

Step 10

Slice the picanha in small pieces from the rod, as they do in a Brazilian steakhouse, and serve. Outer layers will be slightly more done than the pieces closer to the rod, but your guests won’t notice.