Picanha
Brazilian Top Sirloin Cap
The crown jewel of Brazilian churrasco, Picanha is a flavorful cut of beef (top sirloin cap) with a thick, luscious fat cap. It's traditionally scored, seasoned generously, folded onto skewers, and grilled over high heat, with the outer layers sliced off as they cook to perfection. Served with farofa and vinaigrette for an authentic experience.
🧂 Ingredients
- 1.5 kg Picanha roast(Look for a roast with a thick, even fat cap (at least 1/4 inch or 0.5 cm).)
- 3-4 tbsp Coarse sea salt or kosher salt(Generous salting is key for flavor and crust development.)
- for serving Farofa(Toasted cassava flour, a traditional Brazilian side.)
- for serving Vinaigrette (Molho à Campanha)(A fresh salsa-like condiment made with chopped tomatoes, onions, bell peppers, herbs, vinegar, and oil.)
👨🍳 Instructions
- 1
Prepare the Picanha: Pat the picanha roast dry with paper towels. Using a sharp knife, score the fat cap in a diamond pattern, cutting about 1/4 inch (0.5 cm) deep, being careful not to cut into the meat. This helps the fat render and allows salt to penetrate.
⏱️ 5 minutes - 2
Cut and Skewer: Slice the picanha roast against the grain into 3 thick portions, each about 1.5-2 inches (4-5 cm) thick. Fold each portion into a 'C' shape with the fat cap on the outside. Thread each folded piece onto a sturdy metal skewer, ensuring the fat is exposed to the heat.
⏱️ 5 minutes - 3
Season Generously: Evenly and generously coat all sides of the skewered picanha with coarse salt. Press the salt into the fat cap. Let it rest for about 5 minutes to allow the salt to adhere.
⏱️ 5 minutes - 4
Grill the Picanha: Preheat your grill to high heat (around 230-260°C / 450-500°F). Place the skewers fat-side down over the direct heat for about 5-7 minutes, until the fat is well-rendered and starting to crisp and char. Then, rotate the skewers to cook the meat side for another 5-7 minutes.
⏱️ 10-15 minutes - 5
Carve and Continue Cooking: Using a sharp carving knife, slice off the outer cooked layer of meat (about 1/2 inch or 1 cm thick) directly from the skewer. Serve these slices immediately. Return the remaining portion of the picanha to the grill, rotating as needed, to continue cooking. Repeat the slicing and cooking process until the desired doneness is reached for the inner portions.
⏱️ 10-15 minutes - 6
Serve: Present the remaining picanha on the skewer at the table, along with the carved slices. Serve immediately with warm farofa and a fresh vinaigrette.
⏱️ 2 minutes
💡 Pro Tips
- ✓The fat cap is crucial for flavor and moisture; do not trim it. Score it to help it render properly.
- ✓Use only coarse salt (sea salt or kosher salt) for the best crust and flavor. Fine salt can dissolve too quickly.
- ✓Picanha is often served with varying degrees of doneness, from rare to well-done, as different layers cook at different rates. Slice and serve as you go.
- ✓Ensure your grill is very hot before placing the picanha on it for a good sear.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Reverse-Sear Method: For more even cooking, you can first cook the picanha indirectly at a lower temperature (around 135°C / 275°F) until it reaches an internal temperature of 49°C (120°F) for medium-rare, then sear it over high heat.
- Oven Roasting: If grilling isn't an option, roast the picanha in a preheated oven at 200°C (400°F) for about 20-30 minutes per pound, or until desired internal temperature is reached. Finish under the broiler for a crust.