Dinner · 60 min · brazilian

Picanha na Brasa (Grilled Picanha)

Weeknight-friendly Brazilian cooking: Picanha na Brasa (Grilled Picanha) comes together in 60 minutes with beef picanha, coarse salt, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Beef picanha
• 3 tbsp Coarse salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 2 tbsp Olive oil

Steps

1. Leave the fat cap on — it is sacred. Score it in a crosshatch without cutting into the meat, so it renders and crisps on the grill.
2. Rub the whole picanha with coarse salt, pepper, crushed garlic, and olive oil. Rest at room temperature 45 minutes.
3. Grill fat-side down first over medium-high heat, 8 to 10 minutes, until the fat is crisped and rendered. Then grill the meat side 6 to 8 minutes for medium-rare.
4. Rest the roast a full 15 minutes — the juices need to settle, and cutting early floods the board.
5. Slice against the grain into thick steaks, or slice the whole roast and finish individual steaks to order, churrasco-style.
6. Serve with farofa, vinaigrette salsa, and toasted cassava flour. Picanha is the undisputed queen of the Brazilian churrasco — treat it accordingly.

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