Brazilian
Picanha
Brazilian picanha grilled over charcoal with its fat cap intact, seasoned only with coarse salt and sliced across the grain.
6 servings · 15 minutes prep · 18 minutes cook
Ingredients
Ingredients
- 1 whole picanha with an intact fat cap, 2 1/2 to 3 lb
- 2 tbsp Brazilian coarse rock salt or coarse sea salt
Directions
Trim, Cut, and Skewer
- Trim away any silverskin from the meat side while leaving a uniform 1/2-inch fat cap intact. Locate the grain and cut the picanha with the grain into three equal steaks about 2 inches thick; the final carved slices will then run against the grain.
- Curve each steak into a C shape with the fat cap facing outward and thread it securely onto a heavy flat churrasco skewer. Season all surfaces generously with the coarse salt and rest at room temperature for 30 minutes.
Build the Fire and Grill
- Prepare a two-zone charcoal fire with a very hot direct side and a medium indirect side. Clean the grate and position it 5 to 6 inches above the coals.
- Knock or brush off every loose crystal of salt. Set the skewers over direct heat with the fat facing the coals and render until the cap is deeply golden with crisp edges, 2 to 3 minutes, moving constantly to control flare-ups.
- Turn and brown the meat sides over direct heat, about 2 minutes per broad side. Move the skewers to indirect heat, cover, and cook, turning every 2 minutes, until the thickest steak reaches {{temperature:145°F}}, about 8 to 14 minutes more.
Rest, Carve, and Serve
- Rest the skewers upright or over a tray for 10 minutes. Hold each skewer over a cutting board and shave thin slices from the browned exterior directly across the grain, keeping a narrow strip of fat on each slice. Return any rare center to the grill briefly before carving again.
