Picanha na Brasa
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The Tale of Picanha na Brasa
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Picanha, the rump cap cut, holds a special place in Brazilian churrasco culture, where it's prized above nearly any other cut of beef for grilling over open coals. Its popularity grew alongside Brazil's broader steakhouse tradition and remains a centerpiece of any proper churrasco spread.
Ingredients
Scale:· 4 servings
- 2 lbs picanha (sirloin cap) roast, fat cap intact
- Coarse rock salt, to taste
- 2 tablespoons olive oil
Instructions
- 1Score the fat cap of the picanha in a crosshatch pattern.
- 2Rub the meat lightly with olive oil and season generously with coarse rock salt.
- 3Cut the roast into thick steaks and curve each into a C-shape.
- 4Grill over hot charcoal, fat-side down first, for 10-12 minutes to render the fat.
- 5Flip and grill the other side for 8-10 minutes for medium-rare.
- 6Let rest 5 minutes, then slice thinly against the grain and serve.
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