Authentic Grilled Brazilian Picanha Recipe - Perfect Every Time!

Brazilian Picanha Recipe
*Ingredients:*
- 2 lbs (1 kg) picanha (top sirloin cap) with fat cap
- 2 tablespoons coarse sea salt
- Freshly ground black pepper
- 4 cloves garlic, minced (optional)
- Olive oil (optional for grilling)
*Instructions:*
1. *Preparation:*
- Score the fat cap of the picanha in a crisscross pattern without cutting into the meat. This helps the fat render while cooking.
- Rub the coarse sea salt and black pepper all over the meat. You can also rub minced garlic over the meat for extra flavor if you prefer.
2. *Grilling:*
- Preheat your grill to medium-high heat.
- If using a charcoal grill, ensure you have a hot side for searing and a cooler side for indirect cooking.
- Place the picanha fat-side down over direct heat to sear the fat cap until it's nicely browned and crispy (about 5-7 minutes).
- Move the picanha to the cooler side of the grill (indirect heat), close the lid, and cook until the internal temperature reaches your desired doneness:
- *Rare:* 120°F (49°C)
- *Medium Rare:* 130°F (54°C)
- *Medium:* 140°F (60°C)
- *Medium Well:* 150°F (66°C)
- *Well Done:* 160°F (71°C)
- Use a meat thermometer to check the temperature.
3. *Resting and Serving:*
- Remove the picanha from the grill and let it rest for 10 minutes. This allows the juices to redistribute within the meat.
- Slice the picanha against the grain into thin slices and serve.
*Serving Suggestions:*
- Traditionally, picanha is served with chimichurri sauce, farofa (toasted cassava flour mixture), rice, and black beans.
- It pairs well with a fresh salad and roasted vegetables.
Enjoy your authentic Brazilian picanha
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#BrazilianBBQ #PicanhaRecipe #Grilling #BBQRecipe
#BrazilianCuisine #SteakLovers #GrillMaster

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Okay.

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[@akiyama5945]

As a brazillian, let me say this is not correct. You can do the picanha whatever way you want. But the "authentic" one uses only salt. Also, the meat has a thick layer of fat, around 2cm. and the ideal is that you make the fat very grilled with golden color and red inside. otherwise the meat gets too dry. if any other brazillian is here, please correct anything I said wrong, after all I'm no professional.