Grilled Picanha Two Ways for Tailgate Season

Ingredients

Reversed seared Picanha Ingredients

• 1 Picanha roast, trimmed (about 3lb)
• 1 1/2 tsp. Salt
• 1 1/2 tsp. Pepper
• 1 1/2 tsp. Garlic Powder to coat or your favorite steak seasoning

Picanha Bruschetta Ingredients

• 1 baguette, sliced in half lengthwise
• 1 Picanha, grilled and sliced
• 4 Roma tomatoes, sliced lengthwise
• 12 oz. Zesty Italian dressing
• ¾ cup BBQ sauce
• 3 Tbsp. olive oil

Mini Picanha Tacos with Chili Cheese Grits Ingredients

• 1 Picanha, grilled and sliced
• 1 Tbsp. salted butter
• ⅓ -½ cup onion, diced
• 1 poblano pepper, roasted, skin removed and diced
• 1 tsp. garlic, minced
• 1 cup beef stock
• 1 cup heavy cream
• ½ cup quick grits
• ¼ cup cheddar cheese, grated
• ¼ cup Monterey Jack cheese, grated
• 24 mini taco shells
• ½ red onion, thinly sliced
• 2-3 Roma tomatoes, diced
• 1 bunch cilantro, leaves only
• Salt, to taste
• Black pepper, to taste

Preparation

Reversed seared Picanha Instructions

1. Step 1

   Preheat smoker, pellet grill, or charcoal grill set up for two-zone cooking to 275°F.

2. Step 2

   Season Picanha with preferred seasonings ensuring it’s coated on all sides.

3. Step 3

   Place Picanha in BBQ pit and cook until internal temperature reaches 120°F.

4. Step 4

   Sear Picanha over HIGH heat on all sides until the internal temperature reaches 135°F.

5. Step 5

   Allow to rest for 10 minutes, the meat’s internal temperature will continue to rise. The USDA recommends internal temperature of 145°F.

6. Step 6

   Slice Picanha across the grain into thin strips.

Picanha Bruschetta Instructions

1. Step 1

   Preheat oven to 350°F.

2. Step 2

   Place sliced tomatoes in a medium bowl with Italian dressing. Marinate for 1 hour.

3. Step 3

   Brush baguettes with olive oil and toast in oven for 5-7 minutes or until golden.

4. Step 4

   Place marinated tomatoes on a baguettes and return to oven for 5 minutes.

5. Step 5

   Place sliced Picanha on top of tomatoes and drizzle with BBQ sauce. Serve.

Mini Picanha Tacos with Chili Cheese Grits Instructions

1. Step 1

   Preheat oven to 350°F.

2. Step 2

   In a large pot over MEDIUM heat, sauté onions and butter until onions are soft and translucent.

3. Step 3

   Add roasted poblano and garlic and continue to cook for 1 minute

4. Step 4

   Add cream and beef stock and bring to low boil, being careful to not let liquids boil over; Whisk in grits, stirring constantly to thicken, about 5 minutes.

5. Step 5

   Fold in cheeses and rest for at least 5 minutes to allow cheese to melt.

6. Step 6

   Meanwhile, place taco shells on a baking sheet and toast until warmed and slightly golden.

7. Step 7

   Assemble tacos by placing grits into the bottom of the taco shell, followed by grilled Picanha strips, onion, tomato, and cilantro. Serve with your favorite side dishes like green veggies, rice and beans.