Description
Juicy Brazilian picanha steak with crisp fat cap. Master the authentic churrasco technique for perfect charcoal-grilled beef every time.
Ingredients
Units Scale
- 2 kg picanha (top sirloin cap)
- 1 1/2 tbsp kosher salt
- freshly ground black pepper
- oil for grates
Instructions
- Score the fat cap in a crosshatch pattern (about 1cm deep), being careful not to cut into the meat. This helps render the fat and enhances crispiness.
- Season generously with kosher salt and black pepper, pressing the seasoning into the meat.
- Roll the picanha into tight cylinders (fat side out) and secure onto large skewers. This helps maintain shape and ensures even cooking.
- Prepare your charcoal grill and lightly oil the grates. Grill for 20 minutes, turning every 5–7 minutes for even charring. Check doneness with an instant-read thermometer: 55°C for medium-rare (ideal for picanha), 60°C for medium. Remove from heat once desired doneness is reached.
- Rest for 5 minutes before slicing—this keeps the juices inside.
- Cut against the grain into thin strips for maximum tenderness. Serve.