Description
Known for its tenderness and flavorful fat cap, picanha is a must-try for grilling enthusiasts. This guide covers everything from choosing the perfect cut to grilling it to perfection, ensuring a delicious and authentic Brazilian barbecue experience.
Ingredients
Units
Scale
- 1 whole picanha (1.3kg to 1.5kg / 2lb 13oz to 3lb 4oz)
- Rock salt
- 1 package fresh Brazilian pork sausage (optional, for starting the fire)
For the salsa (optional, for serving):
- 4 tomatoes, chopped
- 1 mango, chopped
- 1 small onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 1 jalapeño, finely chopped
For farofa (optional, for serving):
- 2 cups manioc meal
- 2 tablespoons bacon fat or butter
- Salt to taste
For molho à campanha (optional, for serving):
- 3 tomatoes, chopped
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 1/4 cup vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Fire:
- Charcoal: Use organic eucalyptus charcoal or make a wood fire. If using gas, preheat the grill to medium-high.
- Sausages: Place sausages on the grill to start the fire and add flavor.
2. Score the Fat:
- Crisscross Cuts: Score the fatty blanket on the picanha to prevent curling and help release juices.
3. Cut the Picanha:
- For Skewers: Cut the picanha into 3 pieces against the grain. Bend these pieces into semicircles, fat-side out, and place on a large oiled skewer.
- For Steaks: Cut the picanha into thick steaks with the grain.
4. Season the Meat:
- Roll the pieces of picanha in rock salt.
5. Grill the Picanha:
- Fat-Side Up: Grill the steaks fat-side up for a few minutes until juice leaks out.
- Turn and Grill: Turn the steaks onto their sides and grill for a few more minutes.
- Fat-Side Down: Grill fat-side down, moving away from the hottest part to avoid over-cooking.
6. Rest and Slice:
- Tap the finished meats with the side of a knife to knock off extra salt rocks. Let the meat rest for a few minutes before slicing.
7. Serve:
- Serve pieces of picanha as they finish cooking. Slice and serve socially.
Optional Salsa:
- Mix chopped tomatoes, mango, onions, cilantro, lime juice, and jalapeños.
Optional Farofa:
- Toast manioc meal in bacon fat or butter until golden. Season with salt.
Optional Molho à Campanha:
- Mix chopped tomatoes, onion, bell pepper, vinegar, and olive oil. Season with salt and pepper.
Notes
- Choose an aged picanha for better flavor.
- Use rock salt for seasoning to create a salty crust.
- Serve picanha with farofa and molho à campanha for an authentic experience.
- Experiment with salsa for a unique twist.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 200g
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg