- Approx. 3 lbs picanha beef
- Approx. 1.5 lbs Brussels sprouts
- Olive oil
- Coarse salt
- Ground black pepper
- Start by preparing the grill to be hot before placing the meat on it. If you use charcoal, ensure it is completely lit and covered in ash before placing the picanha on the grill.
- Make superficial diamond cuts on the fat side of the picanha.
- Season the picanha generously with coarse salt and ground black pepper on both sides.
- Place the picanha on the hot grill and cook for about 15 minutes on each side to seal the juices and get a beautiful caramelized color on the fat side.
- Remove the picanha from the grill and let it rest for 5-10 minutes before cutting.
- In the meantime, cut the Brussels sprouts in half and season with coarse salt, ground pepper, and olive oil. Put them in a hot iron pan over the fire until they get a caramel color on both sides and set aside.
- Cut the picanha into slices about 1 inch thick, put them back on the hot grill, and cook for 5 minutes on each side for medium-rare doneness. If you prefer it well done, cook for a few more minutes.
- Cut the picanha steaks into slices and plate them with the caramelized Brussels sprouts. Cheers!