Skewered Churrasco Picanha with Coarse Salt and Vinaigrette Salsa

What you need

• 1.4 kg (3 lb) picanha, whole top sirloin cap with its fat cap on
• 3 tbsp coarse sea salt, rock salt for churrasco
• 3 ripe tomatoes, seeded and finely diced
• 1 small onion, finely diced
• 1 green bell pepper, finely diced
• 60 ml (1/4 cup) white wine vinegar
• 60 ml (1/4 cup) olive oil
• fine salt, to taste, for the vinaigrette
• black pepper, to taste, for the vinaigrette

Method

Restated from the original video

1. 1

   Light a charcoal grill and let the coals burn down to a steady, hot glow, or heat a gas grill to medium-high.

2. 2

   For the vinaigrette, combine the tomatoes, onion and bell pepper in a bowl. Pour over the vinegar and olive oil, add fine salt and black pepper to taste and let it stand.

3. 3

   Score the fat cap of the picanha in a crisscross pattern about 5 mm deep, without cutting into the meat.

4. 4

   Cut the picanha with the grain into 3-4 thick steaks, each about 4 cm wide.

5. 5

   Bend each steak into a C shape with the fat facing out and thread them onto 1-2 long metal skewers.

6. 6

   Roll the meat in the coarse salt just before it goes on the grill so the crystals stick to every side.

7. 7

   Grill fat side up first until juices bead on top, about 5 min, then turn and grill each side until well browned, 3-5 min more per side.

8. 8

   Finish fat side down over a cooler part of the grill until the fat is crisp and the center reads 54 °C (130 °F) inside for medium-rare, 5-8 min.

9. 9

   Rest the skewers for 5-10 min, then tap the meat with the back of a knife to knock off loose salt.

10. 10

    Slice thinly against the grain, with a strip of fat on every slice, and serve with the vinaigrette.

Imported from honestcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.