Picanha Recipe

Let me tell you, there’s nothing quite like the satisfying sizzle of a Picanha roast hitting a hot grill—it’s like music to my taste buds! This juicy, flavorful centerpiece is bound to be the star of your next barbecue, with its perfectly seasoned crust and succulent slices ready to be complemented by a zesty squeeze of lemon or a drizzle of chimichurri. Grab your tongs, get that grill fired up, and let’s create some seriously mouthwatering magic!

I love making uncomplicated yet delectable meals, and this Picanha recipe is a perfect example. With such a hearty cut of beef as Picanha, coaxing its inherent flavor to the forefront takes hardly any effort at all—just some olive oil, coarse sea salt, and freshly ground black pepper.

With lemon wedges to cut the richness and complemented by Chimichurri and its ilk, this dish is not only a stunningly simple supper but also a protein-packed meal that two thumbs up from my family.

Ingredients

• Picanha Roast: Rich in protein, enhances savory flavor, retains juiciness.
• Coarse Sea Salt: Intensifies taste, attracts moisture, creates flavor crust.
• Black Pepper: Adds heat, sharpness, and aromatic complexity.
• Olive Oil: Heart-healthy fats, aids in browning, adds smooth texture.
• Lemon Wedges: Provides zesty brightness, balances richness, enhances flavor.

Ingredient Quantities

• 1.5 to 2 pounds Picanha roast (cap of rump), fat cap intact
• 2 tablespoons coarse sea salt
• 1 tablespoon black pepper, freshly ground
• 1 tablespoon olive oil
• Lemon wedges, for serving
• Optional: Chimichurri sauce or other preferred sauces for serving

How to Make this

1. Start by scoring the fat cap of the Picanha roast in a crosshatch pattern, being careful not to cut into the meat itself.

2. Coat the whole roast with olive oil to assist the spices in sticking.

3. Season the Picanha liberally with coarse sea salt and freshly ground black pepper; make sure it is evenly covered on all sides.

4. Prepare your grill for indirect grilling at high heat, or set a gas grill to high heat.

5. Put the Picanha on the grill with the fat side facing down, and sear it for five to seven minutes, allowing the fat to render and form a crispy crust.

6. Flip the roast and keep grilling over indirect heat, checking to be sure the internal temperature reaches your desired level of doneness. This should be around 125°F for rare, 130°F for medium-rare.

7. Take the Picanha off the grill of that bad boy and let it rest, covered lightly in foil, for at least 10 minutes. While it’s resting, the delicious juices will redistribute throughout the meat, and you’ll be one step closer to serving a melt-in-your-mouth experience.

8. To maximize tenderness, slice the roast into thin strips against the grain.

9. Picanha is served with lemon wedges for squeezing over the slices to enhance flavor.

10. You may optionally serve the Picanha with chimichurri sauce or your choice of preferred sauces.

Equipment Needed

1. Sharp knife
2. Cutting board
3. Grill (charcoal or gas)
4. Grill tongs
5. Meat thermometer
6. Aluminum foil
7. Carving knife
8. Serving platter

FAQ

• What is Picanha?Picanha is a beef cut made famous in Brazil. While the U.S. might refer to it as the top sirloin cap or the rump cap, it is most often found here with a thick layer of fat. Unlike some other beef cuts, picanha can be grilled, baked, or roasted.
• How do I prepare the Picanha for cooking?When cooking the roast, score the fat cap in a criss-cross pattern and completely season it with the following: 1. Coarse sea salt 2. Freshly ground black pepper 3. Olive oil
• What is the best cooking method for Picanha?The best way to cook picanha is on a grill, where it can be seared over high heat and then cooked slowly to the desired doneness. This method allows the fat to render, which is essential for both flavor and texture.
• What is the recommended doneness for Picanha?Picanha is generally prepared and served at a medium-rare doneness. This is an internal temperature range of 130-135°F (54-57°C). Picanha is more often cooked to this level because tender cuts of meat like this one benefit from being finished at a lower internal temperature.
• Can I roast Picanha instead of grilling it?Certainly, an oven can be used to roast Picanha. To do so, first sear the cut, and then finish roasting it at a lower temperature until it reaches the desired doneness.
• What can I serve with Picanha?Accompany Picanha with lemon wedges and your preferred salsa or chimichurri sauce. It goes nicely with roasted veg or a fresh salad.

Picanha Recipe Substitutions and Variations

You can use kosher salt instead of coarse sea salt.
If freshly ground black pepper is not available, you can use pre-ground black pepper, although its flavor might be just a little less vibrant.
Avocado oil and some other neutral cooking oils such as canola and grapeseed oil can serve as substitutes for olive oil.
You can use lime wedges instead of lemon wedges for a somewhat different citrus flavor.
If Chimichurri sauce is not available, serve with a garlic aioli or a basic herbed butter.

Pro Tips

1. Let the Picanha Come to Room Temperature Allow the Picanha roast to sit at room temperature for about 30-60 minutes before grilling. This helps promote even cooking throughout the meat.

2. Use a Meat Thermometer for Accuracy For precise control over doneness, use a meat thermometer. Insert it into the thickest part of the roast without touching the fat cap for the most accurate reading.

3. Monitor the Fat Rendering Carefully When searing the fat side, watch closely to avoid flare-ups from the fat dripping into the grill, which can cause uneven cooking or burning.

4. Resting is Crucial Don’t skip the resting period after grilling. Allowing the meat to rest ensures the juices redistribute, keeping the meat moist and flavorful when sliced.

5. Try a Charcoal Grill for Added Flavor If possible, use a charcoal grill for added smokiness and depth of flavor, which complements the Picanha well. Consider using wood chips for additional aroma.