Picanha is the prized rump-cap steak at the heart of Brazilian churrasco, prized for its thick, flavorful layer of fat.
Simple seasoning and high heat create a deeply browned crust while the fat cap bastes the steak from above.
Score the fat cap without cutting into the meat, and rest the steak before slicing so the juices stay in the slices.
Serving Suggestions
Serve with chimichurri, farofa, Brazilian vinaigrette, grilled bread, or a simple green salad.
Recipe Notes
A grill is ideal, but a hot cast-iron skillet or broiler also works. Cook to your preferred doneness and use a thermometer for accuracy.
Brazilian Picanha (Churrasco-Style Steak)
Brazilian picanha grilled with a crisp fat cap and served with bright churrasco sides.
Equipment
- Charcoal or gas grill
- Instant-read thermometer
- Sharp knife
- Cutting board
Ingredients
Picanha
- 2 lb picanha rump-cap steak fat cap left on
- 2 tbsp coarse salt
- 1/2 tsp black pepper
Chimichurri
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
To Serve
- 1 cup farofa
- 1 cup Brazilian vinaigrette
Instructions
Season and Grill:
- Score the fat cap in a crosshatch pattern without cutting into the meat. Season all over with coarse salt and pepper.
- Heat the grill to high. Place the steak fat-side down and grill for 4 to 5 minutes until the fat renders and browns. Sear the meat side, then move to indirect heat and cook to 130°F (54°C) for medium-rare or your preferred doneness.
Rest and Slice:
- Rest the steak on a board for 10 minutes. While it rests, stir together the parsley, olive oil, vinegar, garlic, and pepper flakes.
- Slice the picanha across the grain and serve with chimichurri, farofa, and vinaigrette.
Notes
- Salt the steak just before grilling for a clean crust.
- Slice across the grain for the most tender bite.
Nutrition
Calories: 720kcalCarbohydrates: 24gProtein: 49gFat: 50gSaturated Fat: 17gCholesterol: 155mgSodium: 1850mgFiber: 3gSugar: 3g