Picanha Argentina Whole

• Preheat the grill to medium-high heat
• Make incisions parallel to the width of the picanha, about 1-2 cm apart.
• Using your hands, rub all the coarse salt well over the surface of the meat, allowing it to penetrate the incisions you have made.
• When the grill has reached the right temperature, place the picanha with the fat side down so that the fat slowly melts and flavours the meat.
• Cook the picanha for about 15-20 minutes per side, turning it once to create a crispy crust on the surface of the meat. During cooking, frequently check the internal temperature of the meat with a kitchen thermometer: for rare cooking, the internal temperature should be about 52-55°C, for medium cooking, the temperature should be about 60-65°C, and for well-cooked, the internal temperature should reach 70-75°C.
• When the meat is cooked, remove it from the grill and let it rest for about 5-10 minutes, covered with aluminium foil, so that the internal juices distribute evenly.
• Afterwards, cut the meat into thick slices and serve with grilled vegetables, baked potatoes or a chimichurri sauce.

For more information see this page and follow our tips and recipes on Mannarino's social channels!