Picanha and sweet and sour peppers

Method

1. For sweet and sour peppers, preheat oven to 180C. Roast almonds in oven until just golden (5-7 minutes), then set aside. Heat oil in a deep frying pan over medium-high heat, add capsicum and onion and stir occasionally until caramelised (25-30 minutes), then add remaining ingredients and stir occasionally until a glaze forms (2-4 minutes), Season to taste. Set aside to cool, then refrigerate overnight for flavours to meld.
2. Mix the ingredients for the dry rub and sprinkle a heavy layer on the meat side of the picanha.
3. Flip the picanha and carve lines 1 cm apart in the fat cap. Do the same diagonally, so you get a cross pattern.
4. Put a good amount of salt on the fat cap and rub it in the lines you just carved.
5. Start your grill with two zones and a temperature off 140ºC/284°F and a chunk of some smoke wood.
6. Place the picanha with the fat cap up on the indirect side. Stick a thermometer in the thickest part and close the lid.
7. Smoke the picanha until it hits a core temperature of 52ºC/126°F. Then you take it off and let it rest for 10 minutes on a cooling rack in an oven tray.
8. Serve steaks hot with chimichurri and sweet and sour peppers.