Pellet Grill Picanha

This smoky reverse seared Picanha, also known as Sirloin cap, cooked on a pellet grill is fantaste-tic. Probably one of our top 3 favorite steaks! I mean, what's not to like? This one's paired with some woodfire grilled broccoli, and some homemade horseradish cream sauce! We highly recommend giving this one a try folks!

 Ingredients:

• Picanha Roast
• Kosher Salt
• Fresh Cracked Black Pepper
• Granulated Garlic
• Wagyu Tallow Spray, or any high temp cooking oil

 Horseradish Cream Sauce:

• 1/2 cup Sour Cream
• 3 Tbsp Mayonnaise
• 2.5 Tbsp Prepared Horseradish
• 2 tsp Dijon Mustard
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Chopped Fresh Chives

Instructions:

1. Trim off any silverskin or excess fat from the Picanha, if needed, and round off the edges slightly for even cooking. You do want to leave a good amount of the fat cap, but trim as you see fit.
2. Generously coat the entire picanha with kosher salt and place the meat on a wire rack set over a sheet tray and refrigerate uncovered for at least a couple of hours, or up to 48 hours.
3. When you’re ready to cook, remove the picanha from the fridge. Lightly spray it with wagyu beef tallow to help the seasonings stick. Season both sides with freshly cracked black pepper and granulated garlic to taste.
4. Preheat your pellet grill to around 180°F (225–250°F on the top rack). Place the picanha in the center of the top rack and let it smoke until it reaches an internal temperature of about 118°F, which should take roughly an hour.
5. While the picanha is cooking, in a small container or bowl, combine sour cream, mayo, horseradish, Dijon mustard, apple cider vinegar, and chopped chives. Stir well until smooth. Taste and adjust any ingredients to your liking. Put it in the fridge until serving.
6. When the picanha reaches an internal temp of 188ºF, remove it and let it rest while you prep the grill for searing. Turn the grill up to around 400°F and enable the grill setting on your pellet grill, or fire up a traditional grill. Once the grates are ripping hot, give them a quick spray with beef tallow.
7. Sear the rested picanha for a few minutes per side, just until a deep, flavorful crust forms. Pull it off the grill and let it rest again before slicing.
8. While the picanha rests, toss your steamed broccoli in a grill pan with olive oil and red chili flakes. Place the pan on the grill and toss occasionally to get some nice smoky, wood-fired flavor.
9. Slice the picanha against the grain, plate it up with your fire-roasted broccoli, and serve it alongside the horseradish cream sauce.