Preheat your grill. Score the fat cap of the sirloin cap in a crosshatch pattern. You don’t want the cuts to go too far through the layer of fat.
1
Rub Santa Maria seasoning all over the scored fat cap.
2
Cut the Picanha steak into 1-inch strips. Fold each strip into a “C” shape, then slide onto metal skewers. Season with more of Santa Maria rub.
3
Grill over indirect heat, turning every 5 minutes until your steak reaches your desired level of doneness.
4
Remove from the grill and allow to rest for 5 to 10 minutes before serving. Serve and enjoy!
5
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