Picanha
Brazil's most prestigious cut — the rump cap (top sirloin cap), scored and grilled over charcoal or cooked on a sword skewer, served in slices from outside-in so every guest gets fat-cap-on meat. Brazil's definitive churrasco cut.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Score the fat cap with a crosshatch pattern — cuts 1 cm apart and 5mm deep. This helps render the fat during cooking.
About 5 min
Fold the picanha so the fat cap is on the outside. Thread a metal skewer through the thicker end, through the fold and out the other side.
About 11 min
Press coarse salt generously onto all sides, especially into the scored fat. That is the entire preparation.
About 11 min
Grill over very hot charcoal (or gas) fat-cap-side-down for 5–7 minutes until the fat renders and chars. Turn and cook 5 minutes each side. The internal temperature should be 54–58°C (130–136°F) for medium-rare.
About 11 min
Rest 5 minutes. Brush off excess salt. Carve thin slices at the table, cutting from the outside (cooked) to the inside, so each slice has some of the rendered, charred fat cap.
About 11 min
Return the uncarved piece to the fire. Serve each slice with farofa, vinaigrette and rice. The ceremonial nature of continual slicing and returning to the fire is integral to the experience.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 42 g
- Carbs
- 0 g
- Fat
- 34 g
- Fibre
- 0 g
- Sugar
- 0 g
- Sodium
- 820 mg
Contains: gluten
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Recipe by Boon Tools.