📝 About This Recipe
Experience the soul of the Brazilian steakhouse with this masterpiece of fire and salt. Picanha, the prized sirloin cap with its signature thick fat cap, is celebrated for its deep beefy flavor and buttery tenderness when grilled over high heat. This recipe focuses on traditional techniques—using coarse sea salt and the perfect 'C-shape' skewer method—to ensure every slice is a succulent, smoky revelation.
🥗 Ingredients
The Meat
- 3 pounds Whole Picanha (Sirloin Cap) (Ensure it has a consistent 1/2 inch fat cap; do not trim)
The Seasoning
- 1/2 cup Sal Grosso (Coarse Brazilian Sea Salt) (Substitute with coarse Kosher salt if unavailable)
- 1 teaspoon Black Pepper (Freshly cracked, optional for tradition but adds depth)
Traditional Chimichurri Sauce
- 1 cup Fresh Parsley (Finely chopped)
- 4 pieces Garlic Cloves (Minced)
- 3 tablespoons Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Chili Flakes
- to taste Salt and Pepper
For Serving
- 1 cup Farofa (Toasted Cassava Flour) (Store-bought or homemade)
- 2 pieces Lime Wedges (Cut into quarters)
👨🍳 Instructions
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1
Remove the picanha from the refrigerator 45 minutes before cooking to bring it to room temperature. This ensures even cooking throughout the thick cut.
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2
Pat the meat completely dry with paper towels. Use a sharp knife to score the fat cap in a crosshatch pattern, being careful not to cut into the meat itself.
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3
Slice the picanha with the grain into thick steaks, approximately 2 to 2.5 inches wide.
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4
Fold each steak into a 'C' shape with the fat cap on the outside. Thread the steaks onto heavy-duty metal skewers, piercing through the center so they stay securely in their curved shape.
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5
Generously coat all sides of the meat with the coarse sea salt. Let the salted meat sit for 10-15 minutes; the salt will draw out moisture to create a beautiful crust.
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6
Prepare your grill for high-heat direct grilling. If using charcoal, wait until the coals are glowing red with a light layer of grey ash.
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7
Before placing the meat on the grill, gently tap the skewers with the back of a knife to knock off excess large grains of salt.
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8
Place the skewers on the grill. Start with the fat side facing the heat for 3-5 minutes to render the fat and create a golden-brown sear. Watch for flare-ups!
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9
Rotate the skewers to sear the meat sides. Continue cooking, turning every few minutes, for a total of 15-20 minutes for medium-rare (internal temperature of 130°F/54°C).
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10
While the meat grills, whisk together the parsley, garlic, vinegar, olive oil, oregano, and chili flakes in a small bowl to make the chimichurri.
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11
Once the picanha reaches your desired doneness, remove the skewers from the grill and let the meat rest for at least 10 minutes. This is crucial for the juices to redistribute.
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12
Slide the meat off the skewers and slice against the grain into thin strips for serving. This ensures maximum tenderness.
💡 Chef's Tips
Never trim the fat cap; it is the source of the flavor and protects the meat from drying out over the flames. Use only coarse salt; fine table salt will be absorbed too quickly and make the meat overly salty. If flare-ups from the dripping fat become too intense, move the skewers to a cooler part of the grill temporarily. Always slice against the grain for the final serving to break up the muscle fibers for a 'melt-in-your-mouth' texture. Invest in high-quality lump charcoal rather than briquettes for a more authentic, smoky churrasco flavor.
🍽️ Serving Suggestions
Serve with a side of Brazilian Farofa to add a delicious crunch to every bite. Pair with 'Arroz Carreteiro' (wagoner's rice) or simple white rice and black beans. A fresh 'Vinagrete' (Brazilian tomato and onion salsa) provides a bright acidity that cuts through the richness of the fat. Wash it all down with a cold Caipirinha, the national cocktail of Brazil. Provide a small bowl of the homemade chimichurri for guests to drizzle over their steak at the table.