Brazilian Picanha
Learn how to prepare Brazilian Picanha, a tender and flavorful cut of beef, grilled to perfection in just 45 minutes.
Description
Brazilian Picanha is a prized cut of beef, known for its rich flavor and tender texture. Traditionally cooked over an open flame or grill, this dish is seasoned simply with coarse salt to highlight the natural taste of the meat. Perfect for barbecues or special dinners, Picanha is a staple of Brazilian churrasco that always impresses.
Ingredients
- 2½ pounds Picanha beef (1.1 kg)
- 2 tablespoons coarse salt (30 g)
- 1 teaspoon freshly ground black pepper (5 g)
Instructions
- Prepare the Picanha
- Rinse the Picanha and pat it dry with paper towels. Slice the meat into 2-inch-thick steaks (5 cm), cutting against the grain while keeping the fat cap intact on each piece.
- Season the meat
- Generously rub coarse salt over the meat, pressing it gently to adhere. Optionally, add freshly ground black pepper for additional flavor.
- Skewer the steaks (optional)
- If cooking churrasco-style, curve each steak into a "C" shape with the fat cap on the outer edge and thread onto a skewer.
- Grill the Picanha
- Preheat your grill to medium-high heat (400°F or 200°C). Place the steaks or skewers on the grill, fat side down, and sear for 5 minutes to render some of the fat. Turn the steaks and cook for about 8–10 minutes per side for medium-rare, adjusting the time for your preferred doneness.
- Rest and serve
- Remove the steaks from the grill and let them rest for 5 minutes to retain their juices. Slice thinly and serve hot.
- Serving suggestion
- Serve Picanha with traditional Brazilian accompaniments like farofa (toasted cassava flour), vinaigrette salsa, rice, or grilled vegetables.