Brazilian food hits straight to the heart, bold flavors and deep traditions. Picanha stands out as a must-have at any Brazilian barbecue.
I recently explored the top dishes from Brazil, and I decided to try each one of them.
First on the menu was Feijoada, and now I will share a recipe for Picanha.
Table of Contents
TogglePicanha Recipe
Equipment
- 1 Grill or Cast-Iron Skillet
- 1 Chefโs Knife
- 1 Cutting Board
- 1 Tongs
- 1 Instant-Read Thermometer Optional, to ensure desired doneness
Ingredients
- 2 Ibs Picanha Steak
- 1 Tablespoon Coarse Sea Salt
- 1 Teaspoon Black Pepper Optional, freshly ground
- 1 Tablespoon Vegetable Oil
Instructions
- Prep the MeatStart by locating the grain direction in the Picanha steak and slice it into 1 to 1.5-inch thick steaks against the grain. Leave the fat cap intact for optimal flavor.
- Season the MeatGenerously season each side of the steak with coarse sea salt. Sprinkle black pepper on both sides if desired for additional flavor.
- Prepare the GrillPreheat your grill to medium-high, around 400ยฐF. If using a skillet, heat it over high heat and add a tablespoon of vegetable oil once hot.
- Sear the SteakPlace the steaks on the hot grill, fat side down if possible, or in the skillet. Sear each side for 4-5 minutes or until a dark crust forms.
- Reduce Heat and Cook to Desired DonenessMove steaks to indirect heat on the grill or lower the skillet heat to medium-low. Grill or cook for another 5-10 minutes, checking the internal temperature with an instant-read thermometer:Rare: 125ยฐFMedium Rare: 135ยฐFMedium: 145ยฐF
- Rest the MeatTransfer the steaks to a cutting board and let them rest for about 5 minutes. This step allows the juices to redistribute within the meat, keeping it tender.
- Slice and ServeSlice the steaks against the grain for maximum tenderness and serve immediately. Enjoy with your favorite sides!
Video
Notes
- Fat Cap Considerations: Leave the fat cap on the steak for richer flavor and tenderness. It will render down and become crispy, adding a fantastic texture.
- Salt Timing: For a more intense flavor, salt the steak up to an hour before cooking.
- Use High Heat: A hot grill or pan is essential to get a nice crust on the steakโs surface.
- Resting the Meat: Resting for 5-10 minutes after cooking helps maintain moisture and tenderness.
How to Choose the Right Cut for Picanha?
1. Find the Triangle with a Thick Fat Cap
Picanha has a unique triangle shape and a serious layer of fat on top. That fat layer is what gives it its flavor and juiciness when grilled. A good cut will have about half an inch of fat. If itโs missing most of that fat cap, donโt bother.
2. Check for Marbling
Picanha isnโt overly marbled like a ribeye, but a bit of fat within the meat gives you extra tenderness and taste. Some marbling is good, but avoid anything overloaded with it. Too much marbling means youโre likely holding a different cut.
3. Stick to the Right Size
A true Picanha cut is between one and two-and-a-half pounds. If the cut is much bigger, it probably includes other parts of the sirloin or rump, which arenโt what you want. Stay within that size range.
4. Look for the Grain
The grain should run horizontally across the triangular shape of the meat. Youโll need to slice it against this grain after cooking to keep it tender. If youโre unsure, get the butcher to point it out.
5. Ask for the Top Sirloin Cap
Not every butcher knows Picanha by name. Just ask for the top sirloin cap with the fat cap left on.
What to Serve with Picanha?
Picanha on its own is a beast, but the right sides take it to another level. Hereโs what pairs up well with this Brazilian classic.
1. Farofa
Farofa is toasted cassava flour mixed with seasonings, garlic, onions, and sometimes bacon. Itโs crunchy, savory, and balances out the richness of the Picanha. Scoop some up with each bite.
2. Brazilian Vinaigrette
This isnโt your basic vinaigrette. Made with tomatoes, onions, bell peppers, vinegar, and olive oil, itโs like a fresh salsa that brings acidity and brightness. Perfect for cutting through the fattiness.
3. Rice and Black Beans
Simple but perfect. Rice and black beans are staples in Brazilian cuisine, adding a warm, hearty base to your plate. They soak up all the juices from the meat, making every bite count.
4. Chimichurri Sauce
Chimichurri might be Argentinian, but itโs a perfect match here. Fresh parsley, garlic, vinegar, and oil blend into a bright, herbal sauce that adds a kick. Just spoon a bit on each slice for a punch of flavor.
5. Grilled Veggies
Throw some peppers, onions, and zucchini on the grill alongside your Picanha. They bring smokiness, color, and a lighter touch to balance the meal.
6. Potato Salad
Creamy or vinegar-based, potato salad adds cool contrast and extra texture to the plate.
And if you are for some dessert after lunch, I highly recommend you try Brigadeiros.
Last Words
Nothing beats a Picanha done right. Get your sides lined up, your grill hot, and let that fat cap work its magic.
Pour yourself a drink, serve it up with pride, and enjoy every last bite.
Next on the menu is – Moquecaย