Picanha with herbal rub

Turn on the barbecue.

Grind the fennel seed into the mortar. Add the garlic and the salt and grind until smooth pasta. Mix the rest of the herbs through the rub.

Grate the orange zest of the oranges above the rub.

Dab the picanha dry with kitchen paper and cut the fat crosswise. Rub the meat around with the rub.

Gril with the grease down on high heat 3 min. Turn around, turn down the heat. Close the BBQ and grill to a core temp. at 56 ° C. This takes about 20 min.

Take the meat from the barbecue and wrap in aluminum foil. Leave to rest for 10 minutes. Then cut into thin slices and serve.