Brazilian Picanha Steak

Directions

1. Remove the beef from the fridge an hour before you plan to cook.

2. Lay the top sirloin cap on a cutting board, fat-side up. Using a sharp slicing knife, score the fat (without cutting into the meat) in a ½-inch cross-hatch pattern.

3. Season both sides of the meat with Steak King seasoning. Slice the steak lengthwise into three equal pieces. Roll each steak piece into a “C” shape, fat-side out, and secure with a metal skewer.

4. Coat the unseasoned sides of the beef with the seasonings that remain on the cutting board, or sprinkle with additional seasoning, if needed, and set aside to marinate at room temperature while you prepare the grill.

5. Prepare your grill for two-zone cooking and build a hot fire. Clean and oil the grates. When the coals are glowing red and covered with a fine gray ash, place the meat skewers over direct heat and cook, flipping and rotating the skewers for even cooking every 5 minutes or so, until an instant-read thermometer reads 125℉ to 130℉ for medium-rare.

6. Allow the steak to rest at least five minutes before removing it from the skewer. Slice the meat against the grain and serve immediately.