Photos and recipe: Dave Sands
Picanha on Skewers in the Gozney Tread
Simple, hot, and ridiculously good. Thick-cut picanha seasoned with nothing but Firecracker Farm Yuzu Hot Salt and black pepper, skewered up and cooked hot in the Gozney Tread until that fat cap gets beautifully rendered, crispy, and caramelized.
Big beef flavor, citrusy kick, smoky char, and that perfect picanha crust. Sometimes the best steak doesn’t need much.
Picanha Skewers
Ingredients:
- 1 whole picanha (about 3 lbs), fat cap on
- Firecracker Farm Yuzu Hot Salt, to taste
- Freshly cracked black pepper, to taste
- Long metal skewers
Directions:
- Slice the picanha with the grain into thick steaks, about 1½ to 2 inches wide, keeping the fat cap attached to each piece.
- Season both sides generously with Firecracker Farm Yuzu Hot Salt and freshly cracked black pepper. Let the steaks sit at room temperature for 15–20 minutes while the Tread heats up.
- Bend each steak into a C shape with the fat cap on the outside and thread two or three pieces onto each skewer.
- Preheat the Gozney Tread on high until it is ripping hot.
- Lay the skewers in the Tread with the fat cap toward the flame. Cook, turning every few minutes, until the fat cap is rendered, crispy, and caramelized and the beef has a deep crust, about 15–20 minutes for medium-rare (130°F internal).
- Rest the skewers for 5–10 minutes, then slide the meat off and slice against the grain.
To Serve
Hit the sliced picanha with a few more grinds of Firecracker Farm Yuzu Hot Salt and serve right off the board. Crispy fat, smoky char, and a bright citrus kick in every bite.
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
View All Posts by Dave Sands
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