There are many different combinations of Surf and Turf and to be honest they are all delicious, in my opinion. The most common combinations would be filet and shrimp (or lobster) or ribeye and shrimp (or lobster), these are your two common combinations. I wanted to introduce one of my favorite cuts of beef to this category, Picanha!
Picanha is a cut of beef taken from the top of the rump, you might know this as the sirloin cap or even culotte steak. It is very common in Brazil, or the South America region, and it is available here in the United States. You can find it in some stores, I haven’t found it in any national chains, but you can easily google search and find it available online.
For this recipe, I am pairing the Picanha with some delicious U12 shrimps. It calls for a tasty dry rub for the shrimp and I am keeping it simple with Kosher Salt on the Picanha. One important variable is the garlic herb butter basting that we will be doing during the live cook. Okay, let’s jump into the recipe!
INGREDIENTS
- 1 Whole Picanha (slice it into steaks)
- 2 lbs U12 shrimp deveined and shells removed
- Kosher salt for seasoning the picanha
- 1 Lemon
- Parsley for garnishing
- Garlic Herb Butter for basting
- 1 block Unsalted butter
- 2 tsp Thyme
- 2 tsp Rosemary
- 2 tsp Oregano
- 2 tsp Hot sauce
- 1-2 cloves Garlic minced
- 1 tsp Red pepper flakes
- Dry Rub for the shrimp
- 2-3 tsp Avocado oil
- 2 tsp Kosher salt
- 2 tsp Chili powder
- 2 tsp Smoked paprika
- 1 tsp Black pepper
- 1 tsp Garlic powder
- INSTRUCTIONS
- 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.
- While the steak is resting, add the shrimps over the hot coals for grilling. Grill for 60-90 seconds and flip, baste with the basting combination and grill for an additional 60-90 seconds. Your shrimps should be done here, remove and place on the wire rack and add another layer of delicious basting flavor.
- Slice your picanha and plate with your shrimp and garnish with chopped parsley. Now squeeze fresh lemon juice and serve!
- Enjoy with family and friends!
