Grilled picanha with Churrasco salt2021-08-07
- Prep Time: 15m
- Cook Time: 15m
- Ready In: 30m
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Ready in 30 min.
- 1 kg of beef codon with a layer of fat of at least 1 cm
- Coarse salt
Cut the meat into thick slices, sprinkle with coarse salt on both sides of the meat. Let it sit for 5 minutes.
Before placing on the grill, remove excess salt.
fold each cut on itself in a crescent shape and thread it on the spit, with the fat side outwards
Place on the grill 30/40 cm from the embers and cook with the fat upwards.
During cooking, the fat melts and provides flavor to the meat.
Turn the meat with the fat down and let it brown, about 10 to 15 minutes.