Brazilian Picanha on the Grill

Name: Brazilian Picanha on the Grill
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb picanha (sirloin cap) with fat cap intact; 2 tbsp coarse rock salt; 1 lime, cut into wedges (for serving)

45 min 6 servings medium

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Brazilian Picanha on the Grill

The prized cut of Brazilian churrasco, grilled simply with coarse salt to let the beefy flavor and fat cap shine.

Prep

10 min

Cook

25 min

Total

45 min

Servings

Difficulty

medium

Picanha is the crown jewel of Brazilian barbecue — a tender sirloin cap with a thick fat layer that bastes the meat as it cooks. In true churrascaria style, this recipe uses only coarse salt, letting the quality of the beef speak for itself over an open flame.

Ingredients

Servings

Picanha

Instructions

Slice into steaks

Cut the picanha into 3 thick steaks (about 1.5 inches each), cutting with the grain. Keep the fat cap attached on each piece. Score the fat cap in a crosshatch pattern about 1/4 inch deep.

Season simply

Generously coat all surfaces with coarse rock salt about 30 minutes before grilling. This is the traditional Brazilian method — no other seasoning needed.

Pro tip: Use rock salt, not fine salt. The large crystals create a crust and much of it falls off during cooking, preventing over-salting.

Prepare the grill

Set up a hot charcoal grill. You want high direct heat, around 450-500°F. Lump charcoal is preferred for the authentic flavor.

Grill fat side down first

Place steaks fat cap down over direct heat. Cook for 5-6 minutes until the fat is golden and rendered. This creates a crispy cap and flavors the meat from the outside.

Flip and finish

Turn steaks over and cook for another 5-7 minutes for medium-rare (130°F internal). The rendered fat will baste the meat as it cooks on this side.

Rest and slice

Rest for 10 minutes on a cutting board. Slice thin against the grain, making sure each slice has a strip of the crispy fat cap. Serve with lime wedges.