Traeger Smoked Picanha and Fries with Italian Salsa Verde
Reverse-seared picanha paired with crispy fries cooked on the Traeger and served with a tangy, herbaceous Italian salsa verde. This wood-fired feast is packed with bold flavors and cooked to perfection.
Equipment
- Traeger Woodridge grill
- Traeger Flatrock griddle
- Meat thermometer
- Metal cookie sheet
- Sharp knife
- Cutting board
- Mixing bowls
- Spatula
Ingredients
- For the Picanha:
- 1 small whole picanha
- Kosher salt
- For the Italian Salsa Verde:
- 2 cloves chopped garlic
- 1 cup chopped parsley
- 1/2 tsp chopped jalapeño
- 2 tbsp capers
- 1 tbsp Dijon mustard
- Juice of 1/2 a lemon
- 1 tsp red wine vinegar
- 2 tbsp olive oil
- 1 tsp Worcestershire sauce
- For the Fries:
- Frozen crinkle-cut French fries
Instructions
- Step 1: Prepare the Picanha
- Slice the picanha into steaks, about 1.5–2 inches thick, keeping the fat cap intact.
- Dry brine the steaks by generously coating them with kosher salt. Place them uncovered in the fridge for at least 1 hour, or up to overnight.
- Step 2: Reverse Sear the Picanha on the Traeger
- Preheat the Traeger Woodridge to 225°F.
- Place the steaks directly on the grill grates and smoke until the internal temperature reaches 110°F, about 45–60 minutes.
- Preheat the Flatrock griddle for searing. Use a small corner piece of picanha fat to grease the surface.
- Sear the steaks on the Flatrock until a crust forms, flipping as needed. On the final flip, sprinkle your favorite garlic seasoning (like Garlic Junkie) for extra flavor. Pull the steaks when the internal temperature hits 125–130°F for medium-rare.
- Step 3: Make the Italian Salsa Verde
- Combine the garlic, parsley, jalapeño, capers, Dijon mustard, lemon juice, red wine vinegar, olive oil, and Worcestershire sauce in a bowl.
- Stir well to combine, and season to taste. Adjust acidity, salt, or heat as needed.
- Step 4: Cook the Fries on the Traeger
- Increase the Traeger temperature to 425°F.
- Spread the frozen French fries on a metal cookie sheet and place them on the grill. Cook for 15–20 minutes, tossing halfway through, until golden and crispy.
- Step 5: Serve
- Slice the picanha steaks against the grain and serve with the crispy fries.
- Drizzle the Italian salsa verde over the steaks or serve it on the side for dipping.
Video
Notes
Picanha Tip: For extra flavor, try letting the dry brine sit overnight.
Salsa Verde Substitution: Worcestershire sauce was used here instead of traditional anchovies or anchovy paste.
Fry Dip Idea: Mix 2 tablespoons of salsa verde into mayonnaise for a creamy aioli.
Salsa Verde Substitution: Worcestershire sauce was used here instead of traditional anchovies or anchovy paste.
Fry Dip Idea: Mix 2 tablespoons of salsa verde into mayonnaise for a creamy aioli.