Smoked Picanha

Name: Smoked Picanha
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 3-4
Cuisine: American
Ingredients: 1 Picanha steak; Spanglish Asadero Surf ‘n Turf seasoning; Jealous Devil charcoal pellets (for smoking); Carrot tops (from your garden); 1 cup fresh carrot tops; 3 cloves garlic; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon red pepper flakes (adjust to taste); Salt and black pepper to taste; Prime1500 Pellet Grill; ELITE4B Griddle

December 22, 2025|Backyard Eats

Master the reverse sear with this tender Picanha, smoked on the Prime 1500 and finished with a hard sear on the Elite Griddle. Topped with a fresh carrot top chimichurri, it’s the ultimate wood-fired steakhouse experience right in your backyard.

Smoked Picanha

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Backyard Eats

Servings

3-4

Prep Time

10 minutes

Cook Time

1 hour

Get the best of both griddle cooking and pellet grill smoking with this delectable Picanha recipe! This tasty BBQ treat will have you feeling accomplished and full. Make the most of your Prime pellet grill and ELITE griddle with this smoked picanha!

Cook Mode

Sliced Smoked Picanha steak topped with vibrant green carrot top chimichurri

Ingredients

1 Picanha steak
Spanglish Asadero Surf ‘n Turf seasoning
Jealous Devil charcoal pellets (for smoking)
Carrot tops (from your garden)

For the Chimichurri:

1 cup fresh carrot tops
3 cloves garlic
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste

Equipment:

Directions

Preheat your Prime1500 to 250°F (120°C) using Jealous Devil charcoal pellets
Season the Picanha steak generously with Spanglish Asadero Surf ‘n Turf seasoning. Make sure to coat both sides evenly.
Place the seasoned Picanha in the smoker. Allow it to smoke at 250°F until it reaches your desired level of doneness. For medium-rare, it usually takes around 1 to 1.5 hours, but use a meat thermometer to be precise. Aim for an internal temperature of 120°F
While the steak is smoking, prepare the carrot top chimichurri. In a food processor, combine the fresh carrot tops, garlic cloves, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Blend until you achieve a smooth and flavorful chimichurri sauce
Once the Picanha reaches your desired level of doneness, remove it from the smoker and allow it to rest for a few minutes
Preheat the ELITE4B until it’s hot
Slice the Picanha against the grain into thin slices and sear on the griddle for a minute on each side to develop a beautiful crust
Serve the steak slices with a generous drizzle of carrot top chimichurri on top