Picanha Flake Steak Skewers Recipe (In Description)

This technique-driven tutorial from live-fire specialist Derek Wolf demonstrates how to transform picanha into layered, ultra-tender steak skewers. By slicing the beef thinly, pounding it, and stacking the layers before cutting them into cubes, you achieve a "flake" texture that mimics traditional spit-roasted meats. This approach ensures maximum surface area for seasoning and rapid fat rendering on the grillGrillTo cook using direct radiant heat..

Prep and Stacking Technique

The foundation of this dish lies in the prep work. Start with three pounds of picanha, slicing it thinly against the grain. Pound these slices down to an even eighth-of-an-inch thickness to tenderise the muscle fibres. The crucial step is stacking these thin sheets directly on top of each other before cutting them into two-inch cubes. This laminated structure is what gives the skewers their unique flaked texture when cooked. Skewer the stacks tightly to keep the layers intact during handling. A heavy dusting of a robust barbecue rub, such as a campfire-style seasoning, provides the crust. While the recipe suggests a brief stint in the freezer, this is a smart professional trick to firm up the fat and meat, making clean portioning and skewering far easier.

Live-Fire Management and Basting

Fire control is critical when dealing with a high-fat cut like picanha. Establish a medium, indirect or direct-indirect zone on your grillGrillTo cook using direct radiant heat. at roughly 160°C (325°F). This moderate heat allows the fat layers to renderRenderTo slowly heat fatty tissue so that its fat melts away. slowly without causing flare-ups that could scorch the exterior. Cook the skewers for approximately eight to ten minutes per side.

During the cook, prepare a warm basteBasteTo repeatedly coat food with fat, juices or another liquid while it cooks. of melted unsalted butter and minced garlic. Instead of a silicone brush, construct an herb brush from fresh rosemary and thyme sprigs. Dab the garlic butter over the steaks as they turn; the heat of the grillGrillTo cook using direct radiant heat. volatilises the herb oils, perfuming the meat. Pull the skewers when the internal temperature hits 49°C (120°F) and allow them to rest, letting the residual heat finish the cooking. Serve alongside traditional accompaniments like warm pita, garlic toum, and a crisp tomato-cucumber salad.