Brazilian Picanha Recipe for Grilled Perfection
A flavorful and affordable Brazilian picanha provides an impressive meal when grilled or roasted in about 40 minutes.
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Instructions
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Preheat grill to high.
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Allow picanha to reach room temperature for 1 hour before grilling.
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Score the fat cap of the picanha in a cross-hatch pattern without cutting into the meat.
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Massage 1 tablespoon of salt into the scored fat and season with black pepper.
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If skewering, cut the steak lengthwise into three pieces, roll each, secure with a large metal skewer, and sprinkle remaining salt on unseasoned sides.
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Clean and oil the grill grates, then arrange for indirect heat.
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Place the picanha on the cooler side of the grill, close the lid, and cook for 20 to 25 minutes, turning every 5 to 7 minutes.
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Remove the steak when its internal temperature reaches 128 F to 130 F for medium-rare.
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Rest the steak for 5 minutes, then remove from skewer, slice against the grain, and serve.