Grill with Tomahawk and Picanha
60’ min.
Medium
4 people
- 1 tomahawk (approx. 1.2 kg)
- 1 picanha (approx. 800 g) (with its fat cap)
- Coarse salt to taste
- Sweet or smoked paprika to taste
- 2 garlic cloves
- Extra virgin olive oil
- A full-bodied red wine (to accompany)
First, take both meats out of the fridge at least 30 minutes beforehand. Cut the garlic cloves in half and rub them thoroughly over the meat. Season with coarse salt and paprika, then massage in a drizzle of oil.
Preheat the grill well. Start with the tomahawk: 3–4 minutes per side over high heat to sear, then finish over indirect heat for 10–15 minutes.
For the picanha, slice it into pieces about 3 cm thick, keeping the fat on. Grill fat side down first to render some of it, then flip and cook the other side for 3–4 minutes per side. The inside should remain pink.
Serve on a rustic wooden board, slicing the meat just before serving. Pair everything with a good glass of red wine — a Syrah or Primitivo will perfectly enhance the meat’s flavor. Enjoy your meal!
