Picanha na Brasa

Name: Picanha na Brasa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.2 kg picanha (top sirloin cap) with fat cap intact; Coarse sea salt; Charcoal for grilling

Picanha (pee-KAH-nyah)

Grilled Picanha Steak

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

Brazil's king of beef cuts — a thick cap of sirloin with its signature fat layer, skewered and grilled over charcoal until the exterior chars while the interior remains juicy and rosy, seasoned with nothing but coarse salt.

Nutrition & Info

Protein 42.0g

Fat 38.0g

Dietary

dairy-free gluten-free nut-free

Equipment Needed

charcoal grill skewers sharp knife

Presentation Guide

Vessel: skewer, sliced tableside

Garnishes: coarse salt flakes

Accompaniments: farofa, vinagrete, white rice, grilled pineapple

Instructions

1
Cut the picanha into thick C-shaped slices following the grain, about 3cm thick, keeping the fat cap attached.
2
Thread each piece onto a skewer, bending it into a C-shape so the fat cap faces outward.
3
Season generously with coarse salt on all sides just before grilling — never in advance.
4
Grill over high charcoal heat, fat-side toward the fire first, for 8-10 minutes.
5
Rotate and grill the meat side for 6-8 minutes for medium-rare, adjusting to preference.
6
Slice thin pieces off the skewer directly onto diners' plates. Return the skewer to the fire to cook the next layer.
7
Serve immediately with farofa, vinagrete, and white rice.

💡

Did You Know?

In Brazilian churrascarias, waiters called passadores roam the dining room with skewers of picanha, slicing pieces tableside — diners use a card system, green side up for more meat, red to pause.

Chef's Notes

Equipment Tips

charcoal grill
skewers
sharp knife

Garnishing

coarse salt flakes

Accompaniments

farofa, vinagrete, white rice, grilled pineapple

The Story Behind Picanha na Brasa

Picanha grilling descends from the gaucho cattle herders of southern Brazil who cooked beef on open fires across the pampas. The cut became synonymous with Brazilian identity in the 20th century as churrascarias spread from Rio Grande do Sul to every Brazilian city. The simplicity of the preparation — just salt and fire — reflects the gaucho philosophy of letting exceptional beef speak for itself.

🕐 Traditionally enjoyed weekend churrasco gatherings 📜 Origins: Gaucho tradition, 19th century Rio Grande do Sul

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