Picanha na Brasa — Print Recipe

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.

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.

Ingredients

Instructions