Brazilian Picanha Recipe

Ingredients

For the Meat:

• 2-3 lbs picanha (top sirloin cap), with fat cap intact
• Coarse sea salt or kosher salt (about 2-3 tablespoons)
• Freshly ground black pepper (optional)

For Traditional Accompaniments:

• Farofa (toasted cassava flour mixture)
• Pão de açúcar (Brazilian bread rolls)
• Vinaigrette (Brazilian tomato and onion salad)
• Lime wedges

Equipment

• Sharp knife
• Cutting board
• Grill or barbecue
• Metal skewers (if making espetinho style)
• Tongs

Preparation

Step 1: Prepare the Meat

1. Remove the picanha from refrigerator 30-45 minutes before cooking to bring to room temperature.
2. Pat the meat completely dry with paper towels.
3. Score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep. This prevents curling and helps render the fat.
4. Cut the picanha into 3-4 thick steaks, cutting against the grain, or leave whole for traditional rotisserie style.

Step 2: Season

1. Generously coat all sides of the meat with coarse salt, pressing it into the surface.
2. Let the meat rest for 15-20 minutes to allow the salt to penetrate.
3. Add black pepper if desired (traditional Brazilian style uses only salt).

Step 3: Cooking Methods

Grilling Method (Most Popular):

1. Preheat grill to medium-high heat (around 400-450°F).
2. Place picanha fat-side down first to render the fat and create a crispy crust.
3. Cook for 6-8 minutes per side for medium-rare, or until internal temperature reaches 130-135°F.
4. Let rest for 5-10 minutes before slicing.

Rotisserie/Skewer Method (Traditional Churrasco):

1. Thread the whole picanha onto a large skewer or rotisserie spit.
2. Cook over medium heat, rotating frequently for even cooking.
3. Total cooking time: 25-35 minutes depending on size.
4. The outside should develop a beautiful crust while the inside remains pink.

Step 4: Slicing and Serving

1. Always slice against the grain in thin strips (about 1/4 inch thick).
2. Arrange on a platter and serve immediately.
3. Provide additional coarse salt on the side for guests who want more.

Traditional Accompaniments

Farofa: Toast cassava flour with butter, onions, and sometimes bacon or sausage until golden and crispy.

Vinaigrette: Dice tomatoes, onions, and bell peppers. Dress with olive oil, vinegar, salt, and pepper.

Brazilian Rice and Beans: Simple white rice and black beans seasoned with garlic and bay leaves.

Tips for Perfect Picanha

• Don’t trim the fat cap – it’s essential for flavor and keeps the meat moist
• Use only coarse salt for authentic flavor
• Let the meat rest after cooking to redistribute juices
• Slice thin and against the grain for maximum tenderness
• Serve on a warm platter to keep the meat hot

Cooking Temperatures

• Rare: 120-125°F
• Medium-rare: 130-135°F (recommended)
• Medium: 140-145°F
• Well-done: 160°F+ (not recommended for picanha)

Serves: 6-8 people Prep Time: 20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes (including resting time)

The key to authentic Brazilian picanha is simplicity – let the quality of the meat and the coarse salt do the work. The result should be a beautifully crusted exterior with a tender, juicy interior that showcases the natural beef flavor.