Picanha Steak Pinwheel
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Beef is high on my list of favorites for outdoor cooking. Today, I am sharing my Picanha Steak Pinwheel recipe.
What is Picanha? In Brazil, this cut of meat is very popular. You might find it in your store under the name sirloin cap or rump cap. Picanha has a thick fat cap, so your meat won’t dry out.
You’ll enjoy a succulent flavor and a very tender texture.
Ingredients
- 3 lbs flank steak (serves 6)
- Olive oil
- Cuso’s Hot Honey BBQ Rub **
- Thinly sliced green pepper
- Thinly sliced red pepper
- Thinly sliced white onion
** Other CusoCuts Seasoning options for your steak include
Instructions
- Preheat your grill to 400F
- Place your picanha steak fat cap down on a cutting board
- Using a Chef’s Knife, slice the steak so it opens up like a book. Do not cut all the way through.
- Drizzle a scant amount of olive oil on the steak from top to bottom
- Sprinkle Cuso’s Hot Honey Barbecue Rub on the inside of the meat
- Evenly disperse the onions and peppers
- Now it’s time to roll it up tightly so it looks like a log
- Tie the pinwheel with butcher’s twine tightly
- Place the picanha fat side down on the grill for about 6 minutes per side (130F internally when done)
- Let the meat rest
- Cut the pinwheels into about 1 ½” slice
PitMster’s Memo
If you can’t find picanha locally, you can use skirt steak or flank steak as an alternative. I prefer flank steak because it has a broader surface area. Better still, flank steak is budgetarily friendly.
Sides
Cheesy bread
Farofa
Glazed Brussels sprouts
Tomato salad with onion and bell peppers
Zucchini
Dessert
Banana torte
Caramel flan
Cocoa truffles
Rhubarb pie
White chocolate-covered strawberries
Beverages
Brazilian coffee
Chilean Carménère
Guava juice
Side car
Smoky porter
