Rotisserie Smoked Picanha Recipe
An underrated and unbelievably delicious cut of beef is known as the Picanha. This is the one that is usually cooked on swords over flame. Other names for this cut include the rump cap, sirloin cap, and the coulotte, but whatever way you call it, this Rotisserie Smoked Picanha recipe is going to knock your socks off. Served with a Brazilian-style Salsa Vinaigrette – a lovely alternative to Chimichurri – you’re going to adore this lightly smoky and superbly tender steak.
Rotisserie Smoked Picanha Recipe
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- 1 Picanha, fat on
- salt and freshly ground pepper to taste
Brazilian Salsa Vinaigrette
- 3 medium tomatoes, diced
- 1 green pepper, diced
- 1 small white onion, diced
- ½ cup (125 ml) extra virgin olive oil
- 2 tbsp. to ¼ cup (63 ml) white wine vinegar
- Salt, pepper, minced cilantro to taste
- Remove a cooking grid and place your smoker box or tube over a burner. Fill with your favorite wood chips. Light the burner below the smoker accessory, setting it to low, and then preheat the barbecue to around 300°F (149°C) using the rear burner.
- Trim off the silverskin and extra fat that is hanging off the ends. Slice the picanha into 2½-inch (6½ cm) thick slices, WITH the grain. Season them to taste with salt and freshly ground pepper. You can also use your favorite steak seasoning. Let the steaks rest with the salt while the grill continues to warm.
- Thread the steaks onto a spit rod in a ‘C’ shape with the fat cap out. Load the spit rod onto your barbecue and turn on the rotisserie motor. Cook the picanha for 30 to 40 minutes, or until an instant-read thermometer hits around 130°F (54°C).
- While the picanha is cooking, make the Brazilian Salsa Vinaigrette condiment. Dice tomatoes, pepper, and onion. Toss with the olive oil, vinegar, and season to taste with salt and pepper. Garnish or stir through as much or as little cilantro as you like.
- Remove from the grill and allow the picanha to rest before slicing and serving. You can serve it Churrasco style, sliced directly off the spit, or serve your picanha as steaks, removing them from the spit entirely and allowing your guests to slice the steak into delicious morsels themselves.
- Top the picanha with the Brazilian Salsa Vinaigrette and pair this with rice and beans, French fries, or your favorite seasonal side dish.
A feast for the senses, this Rotisserie Smoked Picanha recipe is sure to get your family fired up. Roast on the BBQ’s rotisserie and add a little smoke for extra flavor, you can’t go wrong. What is your favorite steak and steak preparation method? Share your answer, recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Slice the meat into 2½-inch (6½ cm) thick slices
Season each side thoroughly with salt and pepper
Thread the meat onto the spit rod and balance
Spit roast with smoke
Smoke until 130°F (54°C) for medium rare
Slice after resting
Serve topped with the Brazillian Salsa Vinaigrette
Delicious with a red wine
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Slice the meat into 2½-inch (6½ cm) thick slices
Season each side thoroughly with salt and pepper
Thread the meat onto the spit rod and balance
Spit roast with smoke
Smoke until 130°F (54°C) for medium rare
Slice after resting
Serve topped with the Brazillian Salsa Vinaigrette
Delicious with a red wine
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