The grass fed Picana, also known as "Top Sirloin Cap" or "Coulotte," is a great cut for the grill! It has a delicious outer layer of fat that slowly cooks into the steaks, creating something delicious to be shared with the ones you love.

Gert's all time favorite recipe:

Tri tip or picanha with chimichurri

1 tri tip or picanha

dry rub ferme d'orée

Chimichurri Ferme d'Orée

1 T chopped parsley

1/2 T fresh coriander, chopped

1/4 T chopped fresh mint

1/4-1/2 T olive oil

1 French shallot, finely chopped

1/2 finely chopped red hot pepper

2-3 tbsp rosé wine vinegar !

salt and pepper to taste

Mix the ingredients for the Chimichurri and set aside.

Coat the tri tip or picanha with the rub and sear on both sides on the bbq at high temperature. On indirect cooking with bbq temperature at 325F, grill the piece of meat until internal temperature of 135F. Remove the tri tip from the bbq and let rest for about 10-15 minutes before slicing and serving with Chimichurri (and french fries).