Hi all,
Got 2 cuts of Picanha and would love any tips for preparing over a hardwood fire. I don't need the basics of fire prep but more specific to the cut further than slice in 2 finger thick steaks.
Also specific question, I'm a bit unsure as to the orientation of the cut on the right, which way should I be slicing it? Is it currently pointing down to the right of the frame? As the one of the left is pointing left?
by Prestigious_Sink_484
1 Comment
Remove silverskin on the bottom side and cut them along the grain. You have to adjust while cutting bc the grain direction changes through out the cut. you cut against grain while eating it.