Light your barbecue and prepare it for indirect cooking between 110-120°C (230-248°F).

Boil the potatoes with their skins on for 15 to 18 minutes, depending on the size. The potatoes should not be cooked yet. Let the potatoes cool slightly, cut into pieces and let cool further.

Finely chop the garlic cloves and set aside.

Remove the veal picanha from the packaging, pat it dry and cut any membranes and loose pieces from the meat with a sharp knife. Just before you put the picanha on the barbecue, sprinkle a nice layer of your favorite rub on the outside of the meat, except on the fat layer. Sprinkle some sea salt on the fat layer. Do this no earlier than 10 minutes before the meat goes on the barbecue, otherwise the rub will draw moisture from the meat.

Veal picanha
When the barbecue is at a stable temperature, place the smoking wood in the glowing core of your charcoal or briquettes and place the veal picanha indirectly on the grid. Leave the picanha until it has a core temperature of 46°C (115°F). Has the picanha reached this temperature? Remove from the barbecue and cover with aluminum foil. Then set up the barbecue for direct preparation at 220°C (428°F)and place the cast iron pan directly on the grid to heat up for the potatoes.

Grill the picanha over direct heat until it reaches a core temperature of 52°C (126°F). Turn the meat regularly and make sure it doesn't burn. Remove the picanha from the barbecue and let rest loosely under aluminum foil until the chili potatoes are ready. Do not pack the meat tightly as it will continue to cook.

Slice the veal picanha against the grain and place on a board or plates. Serve with the fried chili potatoes.

Fried chili potatoes
While the cast iron pan is heating up, add the butter and sunflower oil and add the minced garlic. The garlic can then soak into the butter and oil. Stir occasionally to make sure the garlic doesn't burn. When the pan is hot, add the cooled potatoes and bake for 20 to 30 minutes until the potatoes are crispy. Stir gently every few minutes to keep the potatoes from falling apart. Remove the pan from the heat and sprinkle with chili flakes and sea salt to taste.

Source: Nick3lson