Ingredients

• 1 kg Picanha (top sirloin cap with fat)
• to taste Coarse sea salt
• to taste Freshly ground black pepper
• 1/4 cup Honey
• 1/4 cup Strong espresso coffee (cooled)
• 2 tablespoons Apple cider vinegar
• 2 cloves Minced garlic
• 1/2 teaspoon Cayenne pepper (or other red chili powder)
• 1 large Ripe mango (firm)
• 1/4 unit Red onion (small, finely diced)
• 1/2 unit Fresh sweet chili (e.g., sweet red pepper, finely diced)
• 1/4 cup Chopped fresh cilantro
• 2 tablespoons Fresh lime juice
• 1 tablespoon Extra virgin olive oil

Instructions

1. 1

   Prepare the picanha: Score the fat cap in a crosshatch pattern without cutting into the meat. Season generously on all sides with coarse sea salt and pepper. Let it rest at room temperature for 30 minutes.

2. 2

   Prepare the glaze: In a small saucepan, combine honey, espresso coffee, apple cider vinegar, minced garlic, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the glaze slightly thickens. Set aside.

3. 3

   Prepare the salsa: Dice the mango and, if desired, lightly roast or grill it to intensify its flavor. In a bowl, combine the roasted mango, diced red onion, diced sweet chili, and cilantro. Drizzle with lime juice and olive oil, season with salt and pepper to taste.

4. 4

   Preheat your grill to medium-high heat. Place the picanha fat-side down on the hot grill. Sear for 5-7 minutes until the fat cap is crispy and golden.

5. 5

   Flip the picanha and reduce heat to medium. Generously brush with the honey-coffee glaze. Grill for 10-15 minutes, flipping and brushing every 3-4 minutes, until desired doneness (internal temperature of 55-60°C for medium-rare to medium).

6. 6

   Remove the picanha from the grill and let it rest on a cutting board for 10 minutes before slicing against the grain.

7. 7

   Serve the sliced picanha, drizzled with any remaining glaze, accompanied by the sweet chili mango salsa.