Gaúcho Asado

• •2.5 lb Picanha (sirloin cap), whole piece, fat cap on
• •1.5 lb Flank steak (Vacio), whole piece
• •0.3 cup Coarse sea salt (Sal Grosso)
• •3 Hardwood chunks (oak, mesquite, or fruitwood), for smoke

Instructions

1. 1

   Prepare the Grill for Asado: Set up a charcoal grill for two-zone cooking. Pile charcoal on one side to create a high-heat direct cooking zone (aim for 400-450°F / 200-230°C). Leave the other side empty for an indirect, lower-heat zone (around 275-325°F / 135-160°C). If using hardwood chunks, add them to the hot coals for a smoky flavor.

2. 2

   Season the Meats: Pat both the Picanha and Flank Steak thoroughly dry with paper towels. Generously coat all surfaces of both cuts with coarse sea salt. Do not be afraid to use a good amount, as much of it will fall off during cooking, leaving behind the perfect seasoning.

3. 3

   Sear the Picanha: Place the Picanha, fat cap down, directly over the high-heat coals. Sear for 7-10 minutes, allowing the fat to render and become golden brown and crispy. Watch for flare-ups and move slightly if necessary.

4. 4

   Slow Cook the Picanha: Once the fat cap is beautifully rendered, move the Picanha to the indirect heat zone, fat cap up. Close the grill lid and cook slowly for 60-90 minutes, or until the internal temperature reaches your desired doneness (e.g., 125°F / 52°C for rare, 135°F / 57°C for medium-rare, 145°F / 63°C for medium). Use a meat thermometer for accuracy.

5. 5

   Grill the Flank Steak: Approximately 30-40 minutes before the Picanha is expected to be done, place the Flank Steak directly over the high-heat coals. Grill for 4-6 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F / 54-57°C. Flank steak cooks relatively quickly and is best enjoyed medium-rare to medium to maintain tenderness.

6. 6

   Rest the Meats: Once cooked to your preference, transfer both the Picanha and Flank Steak to a clean cutting board. Tent them loosely with aluminum foil and let them rest for at least 15-20 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

7. 7

   Carve and Serve: For the Picanha, first slice it into thick steaks (about 1-1.5 inches thick) against the grain, perpendicular to the fat cap. Then, slice each steak against the grain into thinner serving pieces. For the Flank Steak, slice thinly against the grain. Serve immediately, allowing guests to appreciate the pure, unadorned flavor of the meat.

Chef's Tips

• 💡Choose Quality Meat: The success of Asado relies heavily on the quality of the meat. Opt for high-quality, preferably grass-fed, beef for the best flavor.
• 💡Don't Fear the Salt: Gaúchos traditionally use a lot of coarse salt. Much of it will fall off, leaving a perfectly seasoned crust.
• 💡Monitor Grill Temperature: Maintaining consistent heat, especially the indirect zone, is key for slow-cooking cuts like Picanha. Use a reliable grill thermometer.
• 💡Resting is Non-Negotiable: This step is vital for juicy, tender meat. Do not skip it.
• 💡Carve Correctly: Always slice against the grain for both Picanha and Flank Steak. This breaks up the muscle fibers, making the meat much more tender to chew.
• 💡Traditional Accompaniments: While the meat is the star, serve with simple sides like a vibrant Chimichurri sauce (recipe available separately), a simple green salad, or grilled vegetables to complement the rich flavors without overpowering them.