Churrasco

Ingredients

• 1 kg Picanha (top sirloin with fat cap)
• coarse Sea salt

Instructions

1. 1.

   Rinse the meat, pat it dry, and cut into about 12 large strips. Sprinkle generously with salt all around, do not rub in, and let rest for about 30 minutes. Before grilling, wipe off excess salt and skewer the pieces onto four large churrasco skewers. Place first with the fat side down on a hot charcoal grill and cook until browned all over to your desired doneness, allowing the fat to drip away; turn the skewers frequently.

2. 2.

   Serve by slicing thin strips of meat with a sharp knife.