Grilled picanha is a delicious Brazilian cut of meat that really impresses at any barbecue. Have you ever tried cooking with a thick fat cap? It keeps the meat juicy and flavorful! Start by scoring the fat and seasoning it well with coarse salt. Skewer the meat and grill it over high heat for about 12–15 minutes, flipping it every few minutes for even cooking. Let it rest before slicing against the grain. Pair it with chimichurri sauce for extra kick. Trust me, once you try this, you'll want to make it again and again. Curious to learn some expert tips?

History

Have you ever wondered where the beloved cut of picanha originated? This Brazilian beef cut has a fascinating history. While it wasn't widely recognized until the 1960s, its unique flavor and tenderness quickly made it a favorite.

The thick fat cap atop picanha adds to its rich taste, making it perfect for grilling at a churrasco. The art of grilling has evolved considerably, and using tools like Traeger pellet grills can enhance the flavor and cooking experience.

The roots of churrasco trace back to the late 1800s, where gauchos in Rio Grande do Sul mastered the art of cooking skewered meats over open flames. They used simple seasonings, like coarse salt, to enhance the meat's natural flavors.

As you enjoy picanha today, you're part of a culinary journey that connects friends and family through delicious meals. Isn't that special?

Recipe

Grilled Picanha

Grilled picanha is a delicious and flavorful dish that showcases the unique cut of meat known as the top sirloin cap. Renowned for its rich flavor and tenderness, picanha is a favorite in Brazilian barbecue.

To achieve the best results, it's important to start with a high-quality cut that has a thick fat cap, which will help to keep the meat juicy during the grilling process. For those looking to elevate their grilling experience, using a quality charcoal smoker such as the Realcook Vertical Steel Charcoal Smoker can enhance the overall flavor and tenderness of your meat.

This recipe will guide you through preparing and grilling picanha to perfection, guaranteeing a mouthwatering experience for you and your guests.

The preparation begins with scoring the fat cap in a diamond pattern, which not only helps the seasoning to penetrate but also allows the fat to render beautifully during cooking.

After generously seasoning the meat with coarse salt, you'll preheat your grill to high heat and skewer the picanha to confirm even cooking. The grilling technique involves flipping the meat at intervals, allowing the exterior to develop a nice crust while keeping the inside tender and juicy.

Ingredients

• 1 whole picanha cut (3 to 3.5 pounds)
• Coarse salt

Cooking Instructions

Score the fat cap of the picanha in a diamond pattern and season generously with coarse salt.

Preheat your grill to high heat and skewer the picanha. Grill the picanha over direct heat for approximately 12 to 15 minutes, flipping every 5 to 7 minutes to confirm even cooking.

Once cooked to your desired doneness, remove the picanha from the grill and let it rest for about 10 minutes to allow the juices to redistribute.

After resting, slice the picanha against the grain into thick pieces for serving.

Extra Tips

For enhanced flavor, consider pairing your grilled picanha with a homemade chimichurri sauce, which adds a fresh and vibrant taste to the dish.

It's also essential to use a meat thermometer to check the internal temperature, aiming for around 130°F for medium-rare.

Final Thoughts

Grilled picanha is truly a standout dish that not only showcases the rich flavors of this unique cut of meat but also embodies the spirit of Brazilian barbecue.

With that thick fat cap, you'll want to score it in a diamond pattern to let the fat render perfectly. Isn't it amazing how just a sprinkle of kosher salt can enhance its taste?

When skewered and cooked over indirect heat, grilled picanha reaches that perfect internal temperature. For those looking to elevate their grilling experience, consider using a George Foreman grill to achieve perfectly cooked meals.

After grilling, don't forget about resting the meat; it's key for juicy bites!

Pair your Brazilian picanha with chimichurri sauce and sides like pão de queijo for a complete experience.

Why not try making it for your next gathering? You'll impress everyone!