Bring family and friends together this summer with the help of delicious beef and the grill! Check out this Brazilian-Style Picanha with Chimichurri Sauce by @spiffergirl for your next get together! #ad #BeefFarmersandRanchers @BeefForDinner

Picanha:
2-3 lbs beef picanha roast (beef sirloin cap)
1 Tbsp medium-grain salt or kosher salt
Begin by scoring the fat cap by making vertical and horizontal cuts about an inch apart through the fat covering the beef. Be careful not to cut through the beef.
Slice the picanha roast into 1 ½ inch steaks. If serving by slicing from the skewers, cut against the grain. If serving steak-style, cut with the grain.
Season all sides of the picanha steaks with salt. Form the steaks into a C-shape with the fat on the outside of the ?C?. Skewer the beef to hold the shape and repeat with the remaining portions. Preheat the grill for direct grilling (about 400F) and place the skewered picanha over direct heat. The fat will begin to render and may cause flare-ups, so use caution.
Continue to flip or rotate the beef every minute or so to sear and heat evenly. Remove once the beef has reached the preferred level of doneness. Take into account that the beef temperature will continue to rise about 5 degrees after removing it from the grill. For medium rare, the temperature should read 145°F.
Allow the beef to rest about 10 minutes before slicing.

Chimichurri Sauce:
½ cup finely chopped parsley
1-2 garlic cloves, minced
½ tsp r...