📝 About This Recipe
Transport your taste buds to the vibrant streets of Rio de Janeiro with these Espetinhos de Picanha, the crown jewel of Brazilian churrasco culture. Featuring the prized cap of sirloin, these skewers are celebrated for their rich beefy flavor and the iconic layer of fat that melts into the meat over an open flame. Perfectly seasoned with coarse sea salt and served with a zesty molho à campanha, they represent the ultimate balance of smoke, salt, and succulent texture.
🥗 Ingredients
The Star Meat
- 1.2 kg Picanha (Sirloin Cap) (with the fat cap intact, cut into 1.5-inch cubes)
- 2 tablespoons Coarse Sea Salt (Sal Grosso) (traditional Brazilian style)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder (optional, for a subtle depth)
Molho à Campanha (Brazilian Vinaigrette)
- 3 pieces Roma Tomatoes (firm, seeded and finely diced)
- 1 medium White Onion (finely minced)
- 1/2 piece Green Bell Pepper (finely diced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup White Wine Vinegar (or apple cider vinegar)
- 1 pinch Salt and Pepper (to taste)
For Serving
- 1 cup Farofa (Toasted Cassava Flour) (plain or seasoned)
- 2 pieces Lime Wedges (for a bright finish)
- 12 pieces Wooden Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
-
1
Begin by soaking your wooden skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
-
2
Prepare the Molho à Campanha: In a medium bowl, combine the diced tomatoes, onion, green pepper, and parsley. Stir in the olive oil and vinegar, season with salt and pepper, and let it sit at room temperature to marry the flavors.
-
3
Prepare the Picanha: Ensure the meat is at room temperature. Trim any silver skin from the bottom, but leave the thick white fat cap completely intact.
-
4
Slice the Picanha into strips roughly 1.5 inches wide, then cut those strips into uniform cubes. Aim for each piece to have a portion of the fat cap on one side.
-
5
Thread 3 to 4 cubes of meat onto each skewer. The traditional way is to fold the meat into a 'C' shape with the fat facing outward, but cubes work best for street-style espetinhos.
-
6
Just before grilling, season the skewers generously with the coarse sea salt and a touch of black pepper. Do not salt too early, as it can draw out the juices.
-
7
Preheat your grill to high heat. If using charcoal, wait until the coals are glowing white with no active flames.
-
8
Place the skewers on the grill. You should hear an immediate, aggressive sizzle. This is the fat beginning to render.
-
9
Grill for 2-3 minutes per side. As the fat melts, it may cause flare-ups; move the skewers slightly if the flames become too intense.
-
10
Continue turning until all sides are browned and the fat is crispy and golden. For medium-rare, aim for an internal temperature of 130°F (54°C).
-
11
Remove the skewers from the grill and let them rest on a warm plate for 5 minutes. This allows the juices to redistribute through the meat.
-
12
Before serving, gently tap the skewers against each other or use the back of a knife to knock off any excess large grains of salt.
-
13
Serve the skewers hot, accompanied by a small bowl of farofa for dipping and a generous spoonful of the molho à campanha.
💡 Chef's Tips
Always use coarse salt (sal grosso) for an authentic crust; table salt will make the meat too salty. Don't trim the fat! The fat cap is where the signature Picanha flavor resides and it keeps the meat moist. If you can't find Picanha, Top Sirloin with a fat cap is the best substitute. Ensure the grill is incredibly hot before starting; a low temperature will result in rubbery fat rather than crispy goodness. Resting the meat is non-negotiable for a juicy skewer.
🍽️ Serving Suggestions
Serve with a side of Brazilian white rice and black beans for a full meal. Pair with a cold Caipirinha or a light Brazilian pilsner to cut through the richness of the beef. Provide a bowl of Farofa (toasted manioc flour) to dip the meat into for a crunchy texture. Add grilled garlic bread (Pão de Alho) as a classic churrasco accompaniment. Offer a spicy Malagueta pepper oil on the side for those who enjoy heat.