Brazilian Picanha
Bring the bold, juicy flavors of Brazil straight to your backyard with this authentic Brazilian Picanha recipe! Featuring the prized top sirloin cap roast, this dish highlights a thick, flavorful fat cap that crisps beautifully over the grill. Seasoned simply with coarse sea salt, black pepper, and a hint of olive oil, the picanha is cooked to perfection—seared to lock in flavor and finished over indirect heat for tender, melt-in-your-mouth results. For an authentic touch, the steak is traditionally skewered into a "C" shape before grilling, creating that iconic churrasco experience. Pair this crowd-pleasing favorite with classic Brazilian sides like farofa, fluffy rice, or zesty chimichurri sauce for a meal that's as vibrant as it is satisfying. Perfect for summer barbecues or special occasions, this quick and easy recipe will make you feel like a true grill master in under 40 minutes!
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Recipe Information
Ingredients
- 2 pounds Picanha (top sirloin cap) roast
- 2 tablespoons Coarse sea salt
- 1 tablespoon Freshly ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your grill to medium-high heat, ensuring one area of the grill is set up for indirect cooking.
Rinse and pat the picanha roast dry with paper towels. Locate the fat cap on the roast and trim any tough edges, leaving a generous layer of fat intact (approximately 1/4 inch).
Slice the picanha roast against the grain into 2-inch-thick steaks. These should be large, crescent-shaped cuts with the fat cap on one side.
Rub the meat lightly with olive oil, then sprinkle coarse sea salt and black pepper generously on all sides, patting it into the surface of the meat.
For skewering (optional, Brazilian-style): Bend each steak into a 'C' shape with the fat cap on the outside and thread it onto a skewer. Repeat for remaining steaks.
Brush the grill grates lightly with oil to prevent sticking. Place the steaks or skewers directly over the hot side of the grill, fat cap-side down, to sear for 2-3 minutes. Rotate and sear the other side for another 2-3 minutes until well-browned.
Move the steaks to the cooler side of the grill (indirect heat) to finish cooking. Close the lid and grill for 10-15 minutes, turning occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare or your desired doneness.
Remove the steaks from the grill and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the picanha against the grain into thin slices for serving, ensuring each piece retains a portion of the flavorful fat cap.
Serve immediately with traditional Brazilian accompaniments like farofa, rice, and chimichurri sauce. Enjoy!
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 0.8 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
