Picanha Steak is one of my favorite cuts of beef to eat. Also known as a sirloin cap steak, culotte, or churrasca steak, the picanha steak is tender and absorbs flavor so readily it’s very versatile. While most Americans generally only get these cuts at a Brazilian steakhouse, It is the most popular cut in most of Latin America. This recipe for Smoked Picanha Steak with Poblano Relish really brings the flavor to the table with great beefiness, pecan smoke, and a tangy poblanos.
About Picanha Steak
When you purchase a whole picanha steak, it comes with a fairly thick fat cap on one side. This piece is commonly cut into steaks with the fat cap left on, then folded, tied or skewered, and roasted. However, I like to trim the fat cap off and hot smoke the sirloin cap to get a wonderful smoky goodness. I seasoned this picanha with my Coal Play Beef Rub and let it sit out for 30 minutes before cooking.
Cooking Smoked Picanha Steak with Poblano Relish
For this recipe, I used a Primo XL Grill with one deflector plate. This let me set up a two-zone fire. I cooked the picanha over the deflector plate to keep it from grilling, using the direct side to grill my poblanos for the relish. I ran the temperature at 300 in the grill, and my steak cooked in about hour minutes. Pull from the grill 5 degrees below your desired doneness (I pulled it at 135.) So juicy and delicious!
Cutting and Serving Picanha Steak
There are several beef cuts that can be tough or tender, depending on how you cook, handle, or slice them. Flank, brisket, and skirt steaks are the most commonly known of these. However, most roasts and especially this picanha steak depend on proper cooking temperatures and slicing against the grain. The grain is very evident in this cut, and generally runs perpendicular to the length of the steak. When slicing, I usually cut fairly thin slices to increase the tenderness of the mouthfeel as well. Many people would serve this with a chimichurri, but I wanted to go with something a bit different, and went with a easy and tangy poblano relish. It was very nice and it added to the flavor profile of the dish.
As always, I hope you enjoy. Now get out there and grill!Print