Grilled Picanha Steaks
Preheat grill to 400°F. Score the fat cap of picanha cut sirloin cap in a crosshatch pattern.
Season the fat cap with Santa Maria seasoning.
Cut into strips. Fold each strip into a "C", then slide onto metal skewers. Grill steaks over indirect heat. Place on grill and grill for 15 minutes.
Remove and allow to rest for 5 to 10 minutes before serving. Enjoy!
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