Picanha Recipe

inspired by

@fogodechaoaustin

Sep 18 2024

•

Serves 4

Jump to recipe ↓

Recipe information

Make Picanha in just 1h . Prime Part of the Top Sirloin. Our signature steak, picanha represents the art and science of churrasco cooking. Lightly seasoned with rock salt and sliced thin, it is tender with a robust flavor. There would be no churrasco without picanha.

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Steak Ingredients

2.2 lb (1 kg)Picanha (Top Sirloin Cap)

2 tbs Rock Salt

1 tsp black pepper

2 tbs olive oil

Cooking Directions

1. Prepare the Picanha

Trim any excess fat from the picanha, leaving a thin layer for flavor. Cut the picanha into thick slices, about 2-3 inches wide, against the grain.

2. Season the Steak

Rub the olive oil over the cut surfaces of the steak. Generously sprinkle rock salt and black pepper on both sides of the meat. Let it sit for about 30 minutes to absorb the flavors.

3. Preheat the Grill

Prepare your grill for high heat, ensuring it is clean and well-oiled to prevent sticking. If using a charcoal grill, let the coals burn down until they are covered with white ash.

4. Grill the Picanha

Place the seasoned picanha on the grill, fat side down. Grill for about 5-7 minutes on each side for medium-rare, adjusting time based on your preferred doneness.

5. Rest and Slice

Remove the picanha from the grill and let it rest for about 10 minutes. Slice the steak thinly against the grain to serve.

Local Coupons

No local coupons found for this recipe's ingredients.