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Picanha

Name: Picanha
Total time: 30 min
Yield: Serves 2
Cuisine: Brazil
Ingredients: 300g Beef; 2 tsp Coarse rock salt

Main Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐⭐

A skewered cut of beef grilled with its fat cap intact — the star of Brazilian-style churrasco barbecue.

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📖 The Story Behind This Dish

"Picanha" (top sirloin cap), curved into a crescent shape with the fat layer facing outward and threaded onto a skewer, then slowly grilled over charcoal — a signature cut of Brazilian churrasco barbecue. Rooted in the traditional cooking methods of gaúcho cowboys, the authentic style seasons with nothing more than coarse rock salt. At specialty restaurants called "churrascarias," servers carry skewers of meat table-to-table, carving portions right there for guests.

🌆 Where it's eaten: At a churrascaria, servers bring skewer after skewer of grilled meat until guests finally say "that's enough" — an all-you-can-eat paradise for meat lovers.

🥕 Ingredients (serves 2)

Beef 300g
Coarse rock salt 2 tsp

👩‍🍳 Instructions

Cut the beef into a large chunk (or a shape suitable for skewering), leaving the fat cap intact.
With the fat facing up, curve the meat into a crescent shape and thread onto a metal skewer.
Season the entire surface evenly with coarse salt.
Sear the surface over high heat on a grill or in a pan.
Cook slowly starting from the fat side, rendering the fat as it cooks through (aim for a slightly rare center).
Let rest about 5 minutes, then slice thin starting from the fat side to finish.

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