Asinha De Picanha Recipe

Prepare the meat

Remove the picanha from the refrigerator 30 minutes before cooking so it comes to near room temperature. If not already, trim any excessively thick silver skin but leave a uniform fat cap about 0.5–1 cm thick — the fat cap is traditional and gives flavor.

Cut into steaks (if desired)

For asinha-style individual pieces, slice the picanha across the grain into 2–3 cm thick steaks or into bite-sized chunks about 3–4 cm. If you prefer whole steaks, keep them intact. Pat pieces dry with paper towels.

Make the marinade / rub

In a bowl combine the minced garlic, olive oil, lime juice, smoked paprika (if using), black pepper and 1 tablespoon of the coarse salt. Mix to form a loose paste. Rub this mixture evenly over all surfaces of the picanha pieces. Massage it in gently so flavors adhere.

Season with salt

Sprinkle the remaining 1 tablespoon coarse salt over the meat and gently press it in. The coarse salt will help form a tasty crust during grilling. Let the meat rest with the rub for 20–30 minutes at room temperature (or up to 2 hours in the refrigerator). If using longer rest in fridge, remove 30 minutes before cooking.

Prepare chicken wings (optional accompaniment)

If using chicken wings alongside picanha in asinha-style skewers, pat wings dry, season lightly with salt and pepper, and thread onto skewers. Brush with 1 tablespoon olive oil. These can be grilled at the same time as beef but will require slightly longer cooking depending on size. Alternatively cook separately.

Preheat grill or pan

Preheat a charcoal or gas grill to high (about 230–260°C / 450–500°F) or heat a heavy cast-iron skillet / griddle over high heat until very hot and just smoking. Oil the grill grates or pan lightly to prevent sticking.

Grill the picanha pieces

Place picanha steaks or chunks fat-side down if using a slab or with fat cap angled toward heat first to render fat. For 2–3 cm steaks: grill 3–4 minutes per side for medium-rare (internal temp 54–57°C / 130–135°F). For chunks on skewers: cook 2.5–3.5 minutes per side, turning so all sides develop a brown crust. Adjust time for thickness and desired doneness. If using cast-iron, sear each side until a dark crust forms and finish in a 200°C / 400°F oven for 3–6 minutes if needed.

Cook chicken wings (if using)

Grill wings over medium-high heat, turning occasionally, until skin is crisp and interior reaches 74°C / 165°F, about 18–25 minutes depending on size. Baste with melted butter in the last 4–5 minutes for extra flavor.

Rest the meat

Transfer grilled picanha to a cutting board and loosely tent with foil. Rest for 5–8 minutes for steaks or 3–5 minutes for small chunks to allow juices to redistribute.

Finish and garnish

If desired, brush rested pieces lightly with melted butter and sprinkle with chopped parsley. Slice steaks against the grain into thin slices. Serve with lemon or lime wedges to squeeze over the meat.

Serve suggestions

Arrange picanha slices or skewers on a platter with farofa and vinagrete or chimichurri on the side. Guests can squeeze lemon/lime over the meat and spoon accompaniments as desired.