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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.
Rub Santa Maria seasoning all over the scored fat cap.
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.
Grill over indirect heat, turning every 5 minutes until your steak reaches your desired level of doneness.
Remove from the grill and allow to rest for 5 to 10 minutes before serving. Serve and enjoy!
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