Picanha (Brazilian Steak)
Picanha is one of the most well-known steaks in Brazilian cuisine, prepared with its characteristic fat cap. This dish is not only an essential part of authentic Brazilian churrasco barbecues, but it has also become increasingly popular in many parts of the world. The fat cap not only adds flavor and juiciness to the meat but also protects it from drying out. Picanha is simple to prepare yet incredibly delicious, making it the perfect choice for family barbecues or gatherings with friends. The recipe evokes the gaucho traditions of Brazil, where preparing meats is considered an art.
Ingredients for this recipe
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Preparation Steps
1
Prepare the meat: wash the picanha and pat it dry with paper towels. Leave the fat cap on; it's essential for flavor.
2
Using a sharp knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat. This helps the seasonings penetrate and the fat render during grilling.
3
Rub the meat on both sides with salt and pepper. Press the salt firmly into the fat cap.
4
Preheat the grill to medium-high heat. If possible, use charcoal for a distinctive smoky flavor.
5
Place the picanha on the grill, fat cap down. Grill for 6-8 minutes, until the fat is crispy and has started to render.
6
Flip the meat and grill for another 4-5 minutes, or until the internal temperature reaches your desired level of doneness (140-150°F (60-65°C) for medium). Use a meat thermometer for accurate results.
7
Remove the picanha from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
8
Slice the picanha thinly against the grain and serve immediately. Offer grilled vegetables, salad, or steamed rice as accompaniments.
