🌟 Brazilian Picanha Recipe 🌟

Picanha (pronounced pee-KAHN-yah) is a Brazilian delicacy, beloved for its rich, beefy flavor and tender texture. It’s a cut from the top of the rump, with a signature fat cap that imparts flavor and moisture during grilling. Known as the “queen of cuts” in Brazil, it’s a staple in churrasco (Brazilian barbecue), where it’s often skewered, grilled, and served in thin, juicy slices.

DALL·E 2024-11-23 19.21.03 - A vibrant dish of Brazilian Picanha steak served on a wooden platter, with a crispy, golden-brown fat cap, surrounded by side dishes of rice, black be

Ingredients

🥩 2–3 lbs Picanha steak (top sirloin cap)
🧂 Coarse salt
🌶️ Black pepper (optional)
🫒 Olive oil

Instructions

Prep the Meat 🥩: Trim excess fat, but keep a thin cap (~1/4 inch). Score it lightly.
Season Generously 🧂: Rub with coarse salt and a pinch of black pepper.
Grill Time 🔥: Place fat-side down first. Render for 5–7 minutes. Flip and cook to desired doneness. Aim for medium rare (130°F/55°C).
Rest 🛌: Let the steak rest for 10 minutes before slicing.
Serve 🍴: Pair with rice 🍚, black beans 🫘, and chimichurri 🌿.

Picanha is more than just a meal; it’s a celebration. In Brazil, churrasco gatherings are social events, bringing friends and family together over good food, music, and drinks. Picanha symbolizes a communal spirit and the joy of sharing flavorful, unpretentious meals.