Picanha
Picanha is one of the most well-known grilled dishes in Brazilian cuisine, its perfection lying in its simplicity. This dish relies on the quality of the meat and the correct grilling technique, which together result in a rich and juicy flavor. In Brazil, Picanha is an essential part of churrasco, the traditional Brazilian barbecue. Serve with salad, roasted potatoes or chimichurri sauce for the complete authentic experience!
Ingredients for this recipe
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Preparation Steps
1
Trim the Picanha roast of any excess fat, leaving a thin layer to render and add flavor during grilling.
2
Generously season both sides of the roast with coarse sea salt and freshly ground black pepper. Let it rest at room temperature for 20 minutes to allow the flavors to penetrate.
3
Preheat a large grill pan or grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4
Place the Picanha roast on the grill, fat-side down. Grill for 5-6 minutes, or until a beautiful crust forms.
5
Flip the roast and grill for another 5-6 minutes. If using a thicker cut, you may need to adjust the cooking time. Use a meat thermometer: for medium-rare, the internal temperature should be 130-135°F (54-57°C).
6
After grilling, let the Picanha rest for 10 minutes to allow the juices to redistribute evenly.
7
Slice the roast thinly against the grain and serve with fresh salad, roasted potatoes, or chimichurri sauce.
