Churrasco de Picanha

See the video here!

Ingredients:

3-5 pound Tri-Tip
1 cup rock salt
1 large skewer
1 bag lump charcoal

Start by scoring your steak with a sharp knife.  Cut through the fat but only slightly into the meat.  When doing the back side cut only slightly into the meat.

Now rub the rock salt into both sides of the meat and then cut into thick steaks.

Now place the steaks onto the skewer folding them in half so the fat side is out.

Roast over lump charcoal on your CharGriller Duo to an internal temp, on the large end, of 125° F. The larger steaks on the  bottom should cook faster than the small ones on the end so you can carve from the end you prefer!  Enjoy!!