- Remove the meat from the grill once the internal temperature has reached 125 degrees F for medium rare. Medium will be 130 degrees F and well done is 140 degrees F. I like removing the meat a little earlier as it will continue cooking once it has been removed from the grill.
- Make sure you do not cut the fat cap off. The fat on top is what makes the meat so juicy.
- Use a very sharp knife to easily cut through the picanha.
Calories: 384kcal | Protein: 67g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 178mg | Sodium: 169mg | Potassium: 1080mg | Calcium: 67mg | Iron: 5mg