Glazed rotisserie picanha with chilli salt

EGG set up: Direct, rotisserie
Recommended charcoal: Oak &amp; Hickory
EGG target temperature: 240°C
Cooking time: 10-20 minutes, or until you reach an internal temperature of 48°C (rare), 53°C (medium rare), 57°C (medium), 65°C (medium well) or 70°C (well done)

Name: Glazed rotisserie picanha with chilli salt
Ingredients: 1 beef picanha, approximately 1.5kg; Sea salt; 500ml olive oil; A handful of rosemary, leaves picked and chopped; A handful of thyme, leaves picked and chopped; 5 cloves of garlic, finely chopped; 1 lemon, zest and juice; Sea salt; Crushed black pepper; 2 tsp chilli flakes; 100g sea salt; 1 tsp dried chilli flakes; 1 tsp smoked paprika; 1 tsp cayenne pepper

Glazed rotisserie picanha with chilli salt

By Tom Aikens

A tender, richly flavoured cut of beef beloved of Brazilian steakhouses, spit roasted over the coals with a punch of chilli heat