Picanha
Without doubt picanha is the true queen of Brazilian barbeque. This cut is little known outside Brazil. It may be referred in other places as sirloin cap, rump cover, rump cap or coulotte. It is a cut of triangular shape with a thick layer of fat on one side, weighing about 1 - 1.5 Kg (16 - 24 oz). Basically the picanha can be prepared in two ways: cut into thick steaks and grilled (optionally on skewers) or roasted slowly in one piece. Usually no spices are used except coarse salt. In any way the result is juicy and delicious.
picanha cut of 1 - 1.5 Kg (16 - 24 oz)
coarse sea salt
Preparation time: 10 mins. grilling, 45-50 mins roasting
Difficulty level: Easy
Servings: 10
Special equipment: charcoal grill
Ingredients
Preparation
Grilling:
Cut the picanha into thick (2 - 2.5 fingers) steaks.
If you are using skewers, put 3-4 steaks on each skewer close to each other (see picture). Pierce each stake with the skewer from the fat side close to the edge, then bend the steak and pierce close to the other edge.
Put plenty of coarse salt from all sides and massage it into the meat. Let it rest with the salt for 15 mins, then shake to remove the excess salt and put on a very hot grill for about 5 mins. on each side.
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Roasting:
Using a sharp knife, make crisscross cuts on the fat, without piercing the meat.
Put plenty of coarse salt from both sides and massage it into the meat. Let it rest with the salt for 15 mins, then remove the excess salt.
Put on a very hot grill with the fat down for about 10 mins, then transfer it about 40 cm above the heat source with the fat up and roast for 35-40 mins.
