The weather had cleared up and even though I really liked the pan searing technique that I used on the flank steak I really wanted to grill these steaks instead.
I grilled the picanha steaks with the steaks on the cool side of the kettle grill for about 30 minutes. When the steaks were still at the rare stage they got placed directly over the charcoal for a few minutes to put a little char on them.
When the steaks reached Medium Rare I took them off the grill and let them rest. I think they turned out pretty.
Te meat was incredibly juicy and flavorful. I can understand why the Sous Vide Everything guys are so nuts about this steak.
Another nice thing about picanha is that despite the fancy name it is really just a special cut from the sirloin. This means that it is pretty cheap compared to ribeyes!
Picanha: What is it, How to Grill and Where to Buy
Tenderize Picanha with Beer
Sous Vide Picanha