Start off by making sure your shrimp are prepped by deveining and removing the shells. Sometimes the butcher will have them prepared for you like this. Once prepped, place them in a bowl and into the fridge.
Take the picanha out of the fridge and pat dry, now cut them with the grain into 1-1 1/2” thick steaks. Let sit at room temp.
While the steaks are coming to room temp get your grill fired up for direct grilling.
Season the picanha steaks with kosher salt only, this is high quality beef and kosher salt is the only seasoning needed.
After seasoning the picanha, make your dry rub for the shrimps. Add salt, chili powder, smoked paprika, black pepper and garlic powder into a mixing bowl. Hand mix for a good consistency. Add the shrimp to a mixing bowl and add the avocado oil and mix, now the dry rub you created, hand mix until the shrimp have a good coating. Place the shrimps on skewers for grilling.
Once your grill is ready for direct grilling add a cast iron sauce pan on the grill and place the butter in to let it melt. Once it’s melted, add the thyme, rosemary, oregano, red pepper flakes, garlic and hot sauce. Whisk together, this is your garlic herb butter for basting.
Add your picanha steaks over the coals for direct grilling. Grill for 1-2 mins and flip, baste with the butter combination and grill for 1 min, flip again and baste. Repeat this process for your steaks until you get to a 125ish internal temperature. Place on a wire rack for resting, while on the wire rack add another layer of the basting for flavor.
continued on next page
