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