Method

Tommy Banks, brand ambassador for the Kasai Grills has cooked up a treat with this show stopping steak dish for summer. The best way to cook this incredible cut of meat is over the coals.

Skewer the Picanha and cook over the half-covered grill using SVT skewers (use two to stop the meat rolling) Brush with oil and salsa Verde throughout cooking. Cook to medium rare, this should take around 4 minutes, with a 4-minute rest post cook.

For the salsa verde:

• To make the salsa verde: In a pan toast the chilli flakes, fennel seeds and
  coriander seeds together. Remove from heat and grind in a pestle and
  mortar.
• Add to a large bowl, along with the mustard, 1tbsp oil, lemon juice and zest and mix to
  combine. Add chopped herbs and continue adding rapeseed oil at a steady stream, until a loose sauce is made. Set aside.
• To cook the Picanha, skewer the two steaks with two skewers in each, and generously coat in oil and season with flaky sea salt.
• Cook over hot coals for around 10 minutes, turning halfway after two. Remove from the heat and set aside to rest for 5 minutes. Turn the meat over halfway to ensure an even rest.
• To serve, remove the skewers from the picanha, slice and dress with a healthy amount of salsa verde to cover.