Grilled Picanha with Spiced Coffee Butter and Charred Acorn Squash

Instructions

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   1. Preheat a gas or charcoal grill to medium-high heat, about 450°F to 500°F (230°C to 260°C). Remove the picanha from the refrigerator 20 minutes before cooking so it loses its chill.

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   2. Make the spiced coffee butter by mixing in a bowl the unsalted butter, 2 grated garlic cloves, finely ground coffee, 1 teaspoon smoked paprika, ground cumin, red pepper flakes, lime zest, 1 teaspoon lime juice, 1 tablespoon chopped cilantro, 1/2 teaspoon kosher salt, and black pepper. Set aside.

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   3. In another bowl, toss the acorn squash with 2 tablespoons olive oil, 1 chopped garlic clove, 1 teaspoon smoked paprika, honey, apple cider vinegar, and 1 teaspoon kosher salt. Mix well to coat all the wedges.

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   4. Rub the scallions with the remaining 1 tablespoon olive oil and a pinch of salt. Season the picanha on both sides with the remaining kosher salt.

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   5. Place the acorn squash on the grill first over medium-high direct heat, 400°F to 450°F (205°C to 230°C). Cook for 5 to 6 minutes per side, until tender and marked. Move to indirect heat if it browns too quickly.

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   6. Grill the scallions for 2 to 3 minutes per side at 400°F to 450°F (205°C to 230°C), until tender and charred at the tips. Remove and set aside.

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   7. Place the picanha fat-side down over the hottest part of the grill at 450°F to 500°F (230°C to 260°C) for 3 to 4 minutes to brown and render some of the fat. Turn and cook 4 to 5 minutes more on the other side.

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   8. Move the picanha to indirect heat and continue cooking, covered, until it reaches an internal temperature of 130°F to 135°F (54°C to 57°C) for medium-rare, about 8 to 12 minutes more depending on thickness.

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   9. Transfer the picanha to a board and immediately spread half of the spiced coffee butter over it so it melts into the meat. Let it rest for 10 minutes.

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    10. While it rests, return the acorn squash and scallions to the grill for 1 minute at 400°F to 450°F (205°C to 230°C) to rewarm them and deepen the smoky flavor.

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    11. Slice the picanha thinly against the grain. Serve with the acorn squash and scallions, spoon over the remaining spiced coffee butter, and finish with the remaining chopped cilantro and a few drops of the remaining lime juice.