Description
Juicy picanha, grilled to perfection. Perfect for a Brazilian-style barbecue.
Ingredients
Units
Scale
- 3 lbs (1361 g) picanha
- Rock salt
- 1 package fresh Brazilian pork sausage
- 4 tomatoes, chopped
- 1 mango, chopped
- 1 small onion, finely chopped
- 1/4 cups (59 ml) cilantro, chopped
- 2 limes Juice
- 1 jalapeño, finely chopped
- 2 cups (473 ml) manioc meal
- 2 tablespoons bacon fat or butter
- Salt
- 3 tomatoes, chopped
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 1/4 cups (59 ml) vinegar
- 1/4 cups (59 ml) olive oil
- Salt and pepper
Instructions
- Prepare the Fire: Use organic eucalyptus charcoal or make a wood fire. If using gas, preheat the grill to medium-high. Place sausages on the grill to start the fire and add flavor.
- Score the Fat: Crisscross score the fatty blanket on the picanha to prevent curling and help release juices.
- Cut the Picanha: Cut the picanha into 3 pieces against the grain. Bend these pieces into semicircles, fat-side out, and place on a large oiled skewer. Alternatively, cut the picanha into thick steaks with the grain.
- Season the Meat: Roll the pieces of picanha in rock salt.
- Grill the Picanha: Grill the steaks fat-side up for a few minutes until juice leaks out. Turn the steaks onto their sides and grill for a few more minutes. Grill fat-side down, moving away from the hottest part to avoid over-cooking.
- 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.
- Serve: Serve pieces of picanha as they finish cooking. Slice and serve.
- 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
- For even cooking, ensure your picanha pieces are relatively uniform in thickness before grilling.
- To prevent flare-ups, trim any excess fat from the picanha before scoring and grilling.
- Leftover picanha can be shredded and used in tacos or salads the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 large steak
- Calories: 450
- Sugar: 5
- Sodium: 200
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2
- Protein: 40
- Cholesterol: 100