This cut is popular at Brazilian steak houses; it is part of the sirloin along with the fat cap. A flavorful cut that has to be served medium rare – no more than medium. I did a simple rub listed below and cooked both indirect and on direct heat. Cooking time will depend on how thick the roast is. I served with Napa cabbage leaves and mango salsa to hit salty, sweet, savory, and smoky. I hope you like it.

3 to 3 1/2 pound pichana roast
2 tablespoons Montreal steak seasoning
2 tablespoons no sugar BBQ rub
1 teaspoon meat tenderizer
2 tablespoons avocado oil
Napa cabbage leaves
Mango salsa

Rub meat with avocado oil.

Sprinkle all sides of meat with Montreal seasoning, tenderizer and BBQ rub.

Set up kettle grill with 20 charcoal piles and a foil pan in the middle. Remember to light it.

Soak favorite wood chips in water for 30 minutes.

Add wood chips to each sides charcoals.

Add roast to center of grill fat side up and cooked covered for 15 minutes. Flip cook for 10-15 minutes covered until meat hits 100 internal temperature.

Move roast over coals directly and cook for 5 -7 minutes on each side until temperature hits 120.

Let rest for 10 -15 minutes.

Slice thin.

Serve with cabbage leaves and mango salsa.