3-Ingredients Brazilian Picanha Dish (Brazilian sirloin cap steak grilled to perfection)
Brazilian Picanha is for its succulent texture and rich flavor. This dish features a top sirloin cap steak seasoned with coarse salt and grilled to perfection over an open flame. Picanha is a favorite at churrascarias (Brazilian steakhouses) and backyard barbecues.
Preparation and Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 20-30 minutes
Number of Servings
- Servings: 4-6
Ingredients
- 2 pounds top sirloin cap steak (picanha), about 1 inch thick
- Coarse salt (such as rock salt or kosher salt)
- Optional: Garlic powder, black pepper, or other seasonings of choice
Directions
- Preheat your grill to medium-high heat (about 375-400°F / 190-200°C) for direct grilling.
- Pat the top sirloin cap steak dry with paper towels to remove excess moisture.
- Score the fat cap of the steak by making shallow diagonal cuts across the surface, about 1 inch apart, to help render the fat and prevent it from curling during cooking.
- Season the steak generously with coarse salt, rubbing it into the meat on both sides. You can add garlic powder, black pepper, or other seasonings of your choice.
- Once the grill is hot, place the seasoned steak on the grill grates, fat side down, and cook for 10-15 minutes, or until the fat starts to render and the fat cap becomes crispy and golden brown.
- Flip the steak over and continue grilling for an additional 10-15 minutes, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C)
- Once the steak is done, transfer it to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
- Slice the grilled picanha against the grain into thin strips, and serve immediately.
Nutrition Information
- Calories: Approximately 300 per serving
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: Varies depending on salt used
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 30g
Historical and Cultural Significance
Originating from the ranches of southern Brazil, picanha was traditionally enjoyed by gauchos (cowboys) who roasted the meat over open flames. Picanha holds a special place in Brazilian cuisine and culture, symbolizing the joy of gathering with friends and family around the grill.
Today, picanha remains a staple of Brazilian churrasco (barbecue) and is celebrated for its simplicity and deliciousness.
Special Tips
- Use high-quality top sirloin cap steak for the best flavor and tenderness. Look for steaks with a thick fat cap, as this adds moisture and flavor to the meat during grilling.
- Let the steak rest after seasoning to allow the salt to penetrate the meat and enhance its flavor.
- Serve the picanha with traditional Brazilian side dishes such as farofa (toasted cassava flour), rice and beans, and grilled vegetables for an authentic churrasco experience.
Sample other Delicious beef recipes from around the world here
Serving Suggestions
- Serve the grilled picanha with chimichurri sauce, a classic Argentinean condiment made with parsley, garlic, vinegar, and olive oil, for added flavor.
- Pair the picanha with caipirinha, Brazil’s national cocktail made with cachaca (sugarcane spirit), lime, sugar, and ice, for a refreshing drink that complements the smoky flavors of the meat.
3-Ingredients Brazilian Picanha Dish
This dish features a top sirloin cap steak seasoned with coarse salt and grilled to perfection over an open flame. Picanha is a favorite at churrascarias (Brazilian steakhouses) and backyard barbecues.
Ingredients
2 pounds top sirloin cap steak (picanha), about 1 inch thick
Coarse salt (such as rock salt or kosher salt)
Optional: Garlic powder, black pepper, or other seasonings of choice
Directions
- Preheat your grill to medium-high heat (about 375-400°F / 190-200°C) for direct grilling.
- Pat the top sirloin cap steak dry with paper towels to remove excess moisture.
- Score the fat cap of the steak by making shallow diagonal cuts across the surface, about 1 inch apart, to help render the fat and prevent it from curling during cooking.
- Season the steak generously with coarse salt, rubbing it into the meat on both sides. You can add garlic powder, black pepper, or other seasonings of your choice.
- Once the grill is hot, place the seasoned steak on the grill grates, fat side down, and cook for 10-15 minutes, or until the fat starts to render and the fat cap becomes crispy and golden brown.
- Flip the steak over and continue grilling for an additional 10-15 minutes, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C)
- Once the steak is done, transfer it to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
- Slice the grilled picanha against the grain into thin strips, and serve immediately.
Notes
- Special Tips
-Use high-quality top sirloin cap steak for the best flavor and tenderness. Look for steaks with a thick fat cap, as this adds moisture and flavor to the meat during grilling.
-Let the steak rest after seasoning to allow the salt to penetrate the meat and enhance its flavor.
-Serve the picanha with traditional Brazilian side dishes such as farofa (toasted cassava flour), rice and beans, and grilled vegetables for an authentic churrasco experience. - Serving Suggestions
-Serve the grilled picanha with chimichurri sauce, a classic Argentinean condiment made with parsley, garlic, vinegar, and olive oil, for added flavor.
-Pair the picanha with caipirinha, Brazil's national cocktail made with cachaca (sugarcane spirit), lime, sugar, and ice, for a refreshing drink that complements the smoky flavors of the meat.
