Ingredients

• 2.5 lbs Picanha (beef sirloin cap with fat cap)
• 3 tbsp Ground coffee (espresso or dark roast)
• 2 tbsp Coarse sea salt
• 1 tbsp Freshly ground black pepper
• 2 tbsp Olive oil
• 1/2 cup Unsalted roasted cashews
• 1 Red bell pepper
• 1/2 Red onion
• 1/2 Mild chili (or a bit of bird's eye chili if you like spicy)
• 1/4 cup Fresh cilantro
• 1/4 cup Fresh parsley
• 2 tbsp Lime juice
• 1 tbsp White wine vinegar

Instructions

1. 1

   Prepare the picanha by scoring the fat cap in a crosshatch pattern, without cutting into the meat. Mix the ground coffee, coarse sea salt, and pepper to create the rub.

2. 2

   Generously rub the picanha with the coffee mixture, focusing on the fat cap. Let it rest at room temperature for 30 minutes.

3. 3

   Preheat your grill to medium-high heat. Place the picanha fat-side down on the grill and cook for 10-15 minutes until the fat is golden and crispy.

4. 4

   Flip the picanha and continue cooking for 15-20 minutes for medium-rare, or adjust to your preference. Use a meat thermometer for desired doneness (around 57°C/135°F for medium-rare).

5. 5

   While the meat is cooking, prepare the vinaigrette: finely chop the cashews, red bell pepper, red onion, and chili (if using).

6. 6

   In a bowl, combine the chopped ingredients with cilantro, parsley, lime juice, white wine vinegar, and olive oil. Season to taste.

7. 7

   Once the picanha is cooked, remove it from the grill and let it rest on a cutting board for 10 minutes before slicing against the grain.

8. 8

   Serve the sliced picanha with the cashew and bell pepper vinaigrette on the side.