Picanha on Skewer (Brazilian Style)

Method

1. Remove the picanha from the refrigerator at least two hours before cooking.
2. Cut the meat into pieces about three fingers thick.
3. Roll each piece so that the fat cap remains on the outside, then skewer tightly onto the sword.
4. Season only the lean part of the meat with fine salt (not on the fat).
5. Let rest for 20 minutes.
6. Prepare the pico de gallo: finely chop the spring onion, squeeze the lime, add thinly sliced chili, diced cherry tomatoes, chopped fresh cilantro, extra virgin olive oil, and salt. Mix.
7. Peel the plantain and slice it thinly; fry in hot oil (170-180°C) until golden; drain and salt.
8. Prepare the wood fire grill; place the skewered meat about 30 cm above the coals.
9. Turn the meat occasionally until desired doneness (a crust forms).
10. (Optional) Toast slices of bread with slices of Caciotta d'Urbino cheese on the grill until the cheese melts.
11. When the meat is cooked, slice it directly from the skewer (vertical cut).
12. Serve with pico de gallo, fried plantains, and grilled corn.