Brazilian Picanha Recipe
Brazilian · Main course · 40 min total
Picanha is a prized cut of beef in Brazil, known for its rich flavor and tender texture. This recipe showcases the traditional method of grilling it to perfection with a simple salt crust.
10
min prep
min prep
30
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 to 2.5 lbs (1 kg) picanha (top sirloin cap), with fat cap intact
- 2 tablespoons coarse sea salt or rock salt
- Freshly ground black pepper to taste (optional)
Instructions
- Score the fat cap of the picanha in a crosshatch pattern, cutting through the fat but not into the meat.
- Season generously with coarse salt on all sides, pressing it into the fat. Let rest at room temperature for 30 minutes.
- Preheat a charcoal or gas grill to high heat (about 500°F/260°C).
- Place the picanha on the grill, fat side down, and sear for 5-7 minutes until the fat is crispy and golden.
- Flip the meat and grill for another 4-5 minutes for medium-rare (internal temperature 130°F/54°C). Adjust time for desired doneness.
- Remove from grill and let rest for 5-10 minutes before slicing against the grain into thin strips.
- Optional: season with black pepper before serving.
Tips
- Use a meat thermometer for accurate doneness.
- Slice the picanha against the grain for maximum tenderness.
- Leftover picanha can be stored in the refrigerator for up to 3 days and reheated gently.
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