Churrascaria Style Picanha

Name: Churrascaria Style Picanha
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1.5 kg picanha (top sirloin cap) (with fat cap); 2 tbsp rock salt (or coarse sea salt); 1 tsp black pepper (freshly ground); 2 tbsp olive oil (for grilling)

60 min 6 servings Medium

All Recipes

Savour the flavours of Brazilian barbecue with this churrascaria style picanha, featuring tender, juicy sirloin cap grilled to perfection.

Prep

20 min

Cook

30 min

Total

60 min

Servings

Difficulty

Medium

Picanha, a cut of beef from the top of the rump, is a staple at Brazilian churrascarias. Known for its robust flavour and tender texture, picanha is typically skewered and grilled to perfection. This version captures the traditional churrascaria style, bringing the vibrant and festive spirit of Brazilian barbecue to your backyard. Our recipe ensures that you achieve the ideal balance of crispy fat and juicy meat, making it a hit for anyone who loves grilled foods. Whether you're hosting a barbecue or simply indulging in a mid-week treat, this picanha recipe is perfect for you.

Instructions

Prepare the Picanha

Trim any excess silver skin from the picanha, leaving the fat cap intact. Score the fat cap in a crosshatch pattern.

Pro tip: Scoring helps the fat render and crisp up during grilling.

Season the Meat

Rub the picanha generously with rock salt and black pepper, ensuring even coverage on all sides.

Pro tip: Let it rest at room temperature for 15 minutes to absorb the flavours.

Preheat the Grill

Preheat your grill to high heat, around 250°C (482°F) for direct grilling.

Pro tip: A hot grill ensures a perfect sear on the meat.

Skewer the Picanha

Fold the picanha into a 'U' shape and skewer through the centre.

Pro tip: Use metal skewers for stability and even cooking.

Grill the Picanha

Place the skewered picanha fat-side down on the grill. Cook for 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 54°C (130°F) for medium-rare.

Pro tip: Grill over direct heat initially to crisp the fat, then move to indirect heat to finish cooking.

Rest and Slice

Remove the picanha from the grill and let it rest for 10 minutes. Slice thinly against the grain to serve.

Pro tip: Resting allows the juices to redistribute, keeping the meat moist.

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Tips & Tricks

Use rock salt for authentic Brazilian flavour.
Ensure the fat cap is crispy by grilling it directly over the flame.
Rest the meat before slicing for juiciness.

Frequently Asked Questions

What is churrascaria style picanha?

Churrascaria style picanha is a traditional Brazilian barbecue dish featuring grilled top sirloin cap, often served at Brazilian steakhouses.

How do you cook churrascaria style picanha?

Cook it by seasoning with salt and pepper, skewering, and grilling over high heat until the fat is crispy and the meat is medium-rare.

What is the best way to serve picanha?

Serve picanha thinly sliced against the grain with traditional sides like farofa or chimichurri sauce.

How long should I grill picanha?

Grill picanha for 20-25 minutes, turning every 5 minutes, until it reaches an internal temperature of 54°C (130°F) for medium-rare.

What is a traditional Brazilian side for picanha?

Traditional sides include farofa, a toasted cassava flour mixture, and chimichurri sauce.

How many calories are in churrascaria style picanha?

One serving of churrascaria style picanha contains approximately 450 calories.

Serving Suggestions

Serve your churrascaria style picanha with traditional accompaniments like farofa, chimichurri sauce, or a simple salad to balance the richness of the beef. Pair it with a robust red wine or a refreshing caipirinha to enhance the dining experience. You can make the picanha ahead of time by marinating it in the refrigerator for up to 24 hours. Store any leftovers in an airtight container in the fridge for up to three days, reheating gently to maintain its tenderness.