Grilled Picanha

Method

1. 1

   Score the fat cap in a diamond pattern without cutting into the meat

2. 2

   Rub the meat with olive oil and plenty of coarse salt

3. 3

   Grill whole over indirect heat with the fat side up for about 20 minutes

4. 4

   Move to direct heat and grill the fat side until crisp, 5-8 minutes

5. 5

   Let the meat rest for 10 minutes

6. 6

   Slice thickly against the grain