Brazilian
Picanha
“Picanha glistens with a thick crust of sea salt and garlic, sealing in the succulence of the famed top sirloin cap.”
Medium1 hour
Where it comes from
Hailing from the churrascarias of Rio Grande do Sul, picanha is the pride of the gauchos, who mastered the art of grilling over open flames.
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On the Palate
What goes into it
How it's made
- 1
Trim the excess fat from the top sirloin cap, leaving a generous layer for flavor.
- 2
Rub the meat with sea salt and minced garlic, massaging it into the surface.
- 3
Preheat the grill to high heat, ensuring the grates are clean and oiled.
- 4
Place the picanha fat-side down on the grill, cooking until a crispy crust forms.
- 5
Flip and continue grilling until the desired doneness is reached.
- 6
Rest the meat for a few minutes before slicing against the grain.
