Welcome to our culinary journey to Brazil, where we’re about to unveil the secret to grilling the perfect picanha steak! Picanha, a succulent and tender cut of beef, is a popular choice in Brazilian churrasco-style cooking. The meat is known for its rich flavour and is often seasoned with just salt to allow the natural taste to shine through. We’ll guide you through the process of preparing, seasoning, and grilling the perfect picanha steak, along with some tasty variations to try at home.
Timings
Prep time: 10 minutes
Cooking time: 15-20 minutes
Resting time: 10 minutes
Total time: 35-40 minutes
Ingredients
- 2-3 lbs picanha steak (top sirloin cap)
- Coarse sea salt or kosher salt
- Freshly ground black pepper (optional)
- Olive oil (optional)
- Chimichurri sauce, for serving (optional)
Method
- Remove the picanha steak from the fridge and allow it to come to room temperature for about 30 minutes.
- Preheat your grill to a high heat (around 450-500°F). If using a charcoal grill or barbecue, create a two-zone fire for direct and indirect cooking.
- While the grill is heating, trim any excess fat from the picanha, leaving a 1/4-inch layer for flavour and moisture.
- Cut the picanha steak into 1.5-inch-thick steaks, cutting against the grain.
- Season the steaks generously with coarse sea salt on all sides. Optionally, add some freshly ground black pepper to taste.
- Place the steaks on the hot grill, fat-side down, and sear for 3-4 minutes until a nice crust forms.
- Flip the steaks and continue to cook for another 3-4 minutes for medium-rare, or until they reach your desired level of doneness. For a more accurate reading, use a meat thermometer: 130°F for medium-rare, 135°F for medium.
- Move the steaks to indirect heat if they need more time to cook without burning the outside.
- Remove the steaks from the grill and let them rest for 10 minutes to allow the juices to redistribute.
- Slice the picanha steaks against the grain and serve with chimichurri sauce or your favourite side dishes.
Conclusion
Now you possess the secret to grilling the perfect picanha steak, a flavourful and tender Brazilian classic that will undoubtedly become a favourite at your next barbecue. With simple ingredients and easy-to-follow instructions, you’ll be able to impress your friends and family with your new culinary skills.
Delightful Variations
- Garlic and herb picanha: For a different taste, marinate the steaks in a mixture of olive oil, minced garlic, and chopped fresh herbs (such as rosemary, thyme, and parsley) for at least 2 hours before grilling.
- Picanha with red wine reduction: Prepare a red wine reduction sauce to serve with your picanha steak. Combine red wine, beef broth, and shallots in a saucepan, then reduce until thickened.
- For a smokier flavour, try adding some wood chips to your barbecue or grill if cooking outside.
- Experiment with different rubs or marinades, such as a simple mix of salt, pepper, and garlic powder, or a spicy chili-lime marinade.
- If you don’t have a grill, you can also cook the steak in a cast-iron skillet on the stove over medium-high heat, following the same instructions.