stk tac0 2.png

Smoked Picanha Steak Tacos

We started with a Picanha Steak then drizzled a light layer of olive oil over the meat, Seasoned well with Beasley’s steak Dust and a touch of your favorite taco seasoning. We put this on the smoker at 300 until the internal temp of 140. Once it reached this temperature we took it off, wrapped it and let it rest for 10-15 minutes. We sliced and diced this into small squares when its time to serve, put this in a covered pan and back to the smoker for 10 minutes. Sauce: While the steak is on the grill we are going to make a sauce for our tacos. Start with your favorite chimichurri recipe, we started with a handful of cilantro, parsley, 3 garlic cloves, and olive oil. We decided to add half of an avocado and half of a jalapeno. Chop this all up or blend it together if you prefer your it more as a sauce.