![Picanha Steak Pinwheel](http://cusocuts.com/cdn/shop/articles/2.jpg?v=1720697682&width=1445)
Beef is high on my list of favorites for outdoor cooking. Today, I am sharing my Picanha Steak Pinwheel recipe.
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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.
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You’ll enjoy a succulent flavor and a very tender texture.
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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
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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.
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Sides
Cheesy bread
Farofa
Glazed Brussels sprouts
Tomato salad with onion and bell peppers
Zucchini
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Dessert
Banana torte
Caramel flan
Cocoa truffles
Rhubarb pie
White chocolate-covered strawberries
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Beverages
Brazilian coffee
Chilean Carménère
Guava juice
Side car
Smoky porter