Picanha
Southern Brazil's prized cut: top sirloin cap with its fat cap, coarse-salted, grilled hot over embers, sliced against the grain. Serve with farofa and chimichurri.
- prep 15 min
- cook 20 min
- total 35 min
- serves 4
- intermediate
- Brazil
Ingredients
- 1 kg picanha (top sirloin cap)
- 4 tbsp coarse rock salt
- 200 g cassava flour
- 30 g butter
- 1 bunch parsley
- 4 cloves garlic
- 3 tbsp red wine vinegar
- 100 ml olive oil
- 1 tsp red pepper flakes
Steps
- Trim the picanha of any silverskin but LEAVE the thick fat cap intact.
- Cut into 3cm-thick steaks against the grain, keeping the fat cap on each slice.
- Coat both sides very generously with coarse rock salt — 30 minutes before cooking, brushing off any excess just before the grill.
- Preheat a grill or heavy grill pan to searing hot.
- Grill fat-side down first, 4-5 minutes, until the fat crackles and the edges char.
- Turn and grill the meat side 3-4 minutes for medium-rare (internal 55°C).
- Rest the steaks 5 minutes tented in foil.
- Meanwhile, toast the cassava flour in a dry pan with a knob of butter until deep golden — this is farofa.
- Slice picanha against the grain and serve with a mound of farofa and a spoon of chimichurri.
Tips
- The fat cap is EVERYTHING — do not trim it. It renders and bastes the meat.
- Coarse rock salt gives even coverage without over-salting.
≈ 720 kcal · 52 g protein · 32 g carbs · 42 g fat — per serving, estimate