Traditional Brazilian Grilled Picanha
The quintessential Brazilian steakhouse experience featuring the prime top sirloin cap seasoned simply with coarse salt to highlight its natural beefy flavor.
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Ingredients
- 3 lbs Picanha (Top Sirloin Cap) with fat cap intact
- 1/4 cup Coarse Rock Salt (Sal Grosso)
- 4 pieces Garlic cloves, minced(optional)
- 1 tablespoon Olive oil(optional)
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped for garnish(optional)
- 1 tablespoon Red wine vinegar(optional)
- 2 tablespoons Unsalted butter(optional)
Instructions
- 1
Remove the picanha from the refrigerator 30 minutes before cooking to bring it to room temperature.
- 2
Score the fat cap in a crosshatch pattern, being careful not to cut into the meat itself.
- 3
Cut the meat into 3 or 4 thick steaks (about 2-3 inches wide), cutting with the grain if using skewers, or against the grain if grilling as individual steaks.
- 4
If using the traditional method, fold the steaks into a 'C' shape with the fat on the outside and thread them onto large metal skewers.
- 5
Generously coat all sides of the meat with the coarse rock salt, pressing it firmly into the surface.
- 6
Prepare a charcoal grill for medium-high heat; once hot, place the skewers or steaks on the grill with the fat side facing the heat first to render.
- 7
Rotate the meat frequently to ensure even browning, cooking for approximately 15-20 minutes for medium-rare (internal temperature of 130°F/54°C).
- 8
Remove from heat, tap off the excess coarse salt with the back of a knife, and let the meat rest for 10 minutes before slicing thinly against the grain.
Nutrition per Serving
480
Calories
52g
Protein
0g
Carbs
30g
Fat
0g
Fiber
0g
Sugar
850mg
Sodium
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