Picanha na Brasa (Brazilian Grilled Picanha Steak)

About This Recipe

Picanha is the prized cut at the heart of Brazilian churrasco culture, a triangular cut from the top of the rump with a thick fat cap left intact, a cut that's less commonly used this way outside of Brazil and Argentina. The seasoning stays deliberately minimal, just coarse salt, so the meat's natural flavor and the rendering fat cap take center stage rather than being masked by a marinade or heavy spice rub. Traditionally skewered in a curved shape with the fat cap on the outside and grilled slowly over an open flame, picanha develops a deeply browned, almost crackling fat layer while the meat inside stays pink and tender, sliced thin against the grain at the table.

Ingredients

Serves 4

• 1 kgpicanha (top sirloin cap)(with fat cap intact)
• 2 tbspcoarse sea salt

Instructions

1. 1

   Score the fat

   Score the fat cap in a shallow crosshatch pattern without cutting into the meat.

2. 2

   Cut into portions

   Cut the picanha into thick steaks, about 1.5-2 inches, against the grain, following the natural curve of the muscle.

3. 3

   Season

   Season generously with coarse salt on all sides, pressing it gently into the meat.

   Use coarse salt specifically — it clings to the surface and forms a proper crust rather than dissolving in immediately like fine salt.

4. 4

   Skewer if using a churrasco style

   If cooking rodizio-style, skewer the pieces with the fat cap curved outward.

5. 5

   Grill

   Grill over high heat, fat-side down first, for 5-6 minutes until the fat renders and crisps, then turn and grill the other sides 3-4 minutes each for medium-rare.

6. 6

   Rest

   Let the steaks rest 5-8 minutes before slicing.

7. 7

   Serve

   Slice thinly against the grain and serve immediately.

Variations

• •

  A whole picanha roast can be grilled over indirect heat for a slower, more even cook if you prefer not to slice into steaks first.

• •

  Some churrascarias serve it rodizio-style, continuously sliced tableside from a large rotating skewer.

• •

  A simple chimichurri or vinagrete (Brazilian tomato and onion relish) is a traditional accompaniment.

Storage

Best grilled and eaten fresh; leftovers keep refrigerated up to 3 days and are excellent sliced cold for sandwiches, though reheating can toughen the meat.

Frequently Asked Questions