Churrasco

Instructions

1. 1

   Prepare the fire: Start a charcoal or wood fire and wait until the coals are glowing white-hot with no active flames.

2. 2

   Slice the meat: Cut the picanha into thick, 2-inch steaks, slicing with the grain so that each piece has a layer of the fat cap on top.

3. 3

   Skewer and fold: Fold each piece of meat into a 'C' shape, with the fat cap facing outward. Thread them onto a long, heavy-duty metal skewer.

4. 4

   Season: Generously coat the entire surface of the meat with coarse rock salt. Let it sit for 5 minutes, then shake off any excess loose salt.

5. 5

   Grill: Place the skewers high above the hot coals. Cook, rotating the skewer frequently, until the fat renders, turns golden, and begins to crisp (about 20-30 minutes).

6. 6

   Serve (Rodízio style): Remove the skewer from the heat and slice the thin, crusty outer layer directly onto plates. Return the skewer to the fire to continue roasting the interior.