Category: Beef
Brazilian favorite with thick fat cap. Incredibly juicy and flavorful when cooked properly.
Price: from €36.27/kg
Take the picanha out of the fridge about 30 minutes before cooking to bring it up to room temperature, then pat it dry. Leave the thick fat cap on, as it bastes and protects the meat, and lightly score it in a criss-cross pattern without cutting into the meat itself. Season generously all over with coarse salt. For the traditional Brazilian churrasco method, cut the picanha into thick strips with the grain, bend each piece into a C shape and thread onto skewers, then grill over high heat fat-side first, turning until the fat is golden and crisp and the meat is medium-rare. To cook it whole, sear fat-side down in a very hot dry pan or on the grill for 5-6 minutes until the fat renders and crisps, then sear the other sides and finish in a 200°C oven for about 10-15 minutes until the internal temperature reaches 52-55°C for medium-rare. Always rest the meat for 5-10 minutes before slicing thinly against the grain. Serve churrasco style with chimichurri or a simple salsa for a juicy, full-flavoured finish.