Smoked Picanha

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Picanha


  • Author: Backyard Eats
  • Total Time: 1 hour 10 minutes
  • Yield: 34 people 1x

Description

Get the best of both griddle cooking and pellet grill smoking with this delectable Picanha recipe! This tasty BBQ treat will have you feeling accomplished and full. Make the most of your Prime pellet grill and ELITE griddle with this smoked picanha!


Ingredients

Scale

1 Picanha steak

Spanglish Asadero Surf ‘n Turf seasoning

Jealous Devil charcoal pellets (for smoking)

Carrot tops (from your garden)

For the Chimichurri:

1 cup fresh carrot tops

3 cloves garlic

1/4 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper to taste

Equipment:

Prime1500 Pellet Grill

ELITE4B Griddle

Knife sharpener (Horl USA)

Cutting board (Coal River Shop)


Instructions

Preheat your Prime1500 to 250°F (120°C) using Jealous Devil charcoal pellets

Season the Picanha steak generously with Spanglish Asadero Surf ‘n Turf seasoning. Make sure to coat both sides evenly.

Place the seasoned Picanha in the smoker. Allow it to smoke at 250°F until it reaches your desired level of doneness. For medium-rare, it usually takes around 1 to 1.5 hours, but use a meat thermometer to be precise. Aim for an internal temperature of 120°F

While the steak is smoking, prepare the carrot top chimichurri. In a food processor, combine the fresh carrot tops, garlic cloves, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Blend until you achieve a smooth and flavorful chimichurri sauce

Once the Picanha reaches your desired level of doneness, remove it from the smoker and allow it to rest for a few minutes

Preheat the ELITE4B until it’s hot

Slice the Picanha against the grain into thin slices and sear on the griddle for a minute on each side to develop a beautiful crust

Serve the steak slices with a generous drizzle of carrot top chimichurri on top

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Entre
  • Method: Pellet Grill and Griddle
  • Cuisine: American

Keywords: Picanha, smoked picanha, picanha recipe, easy picanha recipe, pellet grill recipe, griddle recipe

Discover More Recipes

Login
Create an account

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.

Password Recovery

Lost your password? Please enter your username or email address. You will receive a link to create a new password via email.

Shopping Cart 1