Directions

1. Gather the ingredients. Remove the steak from the refrigerator 1 hour before preparing the grill. Let the meat come to room temperature.
2. Lay the Coulotte flat on a cutting board, fat side up. Using a small sharp knife, cut the fat layer, without cutting into the meat, in a cross-hatched pattern, as you would do for a ham.
3. Utilizing half of the seasonings. Massage the salt, pepper, and garlic into the crevices of the cross-hatched layer of fat of the Coulotte.
4. Cut the steak lengthwise into three equal pieces. Roll each piece like a jelly roll and, using a large metal skewer, secure the steak so it holds together rolled up. Sprinkle the remaining salt, pepper, and garlic over the unseasoned sides of the steak.
5. Preheat the grill to high heat. Clean the grates well and apply a thin layer of oil using a brush or paper towel. Lay the skewered meat on the grill and turn off the heat directly below the meat while leaving the other burners on. If using wood or charcoal push this to the back of the grill while leaving the meat on the front grates. Cook the steaks-with the grill cover closed- for 25-30 minutes, turning them ever 5-7 minutes to ensure even cooking. When the internal temperature reaches 128F to 130F for medium-rare on an instant-read thermometer, take the picanha off the grill.
6. Let the steaks rest 5 minutes, then remove from the skewer, slice against the grain, and serve. Brush with garlic butter if you wish. A little squeeze of lemon juice is also particularly good!