Rotisserie Recipe
Picanha
Elevate your next barbecue with this incredibly easy and delicious Rotisserie Picanha! We take a beautiful sirloin cap roast, slice it into thick two-inch steaks with the fat cap intact, and generously massage beef rub onto every side before folding and skewering them onto the rotisserie for a slow, self-basting spin to crusty perfection.
Method
8 STEPS
Preheat your grill or oven to 350 degrees and wind up the Roto-Q 360 to full charge — about 40 turns, powering it for up to an hour.
Cut your picanha roast into 2-inch steaks, leaving the fat cap on to baste the meat as it spins.
Season all sides generously with your favorite beef rub and Fold each steak in half onto itself (fat side out).
Skewer onto the 3-prong attachment.
Attach to the rotisserie and place directly on your grill grates. If using an oven, place a catch plate underneath for drippings.
Cook for approximately 1 hour, or until your preferred internal temp — 135°F for medium-rare. Rest for 10 minutes.
Slice.
Enjoy!