Grilled Picanha | Brazilian Steakhouse Experience at Home

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more affordable and works well in marinades.

picanha

💰Cheaper: sirloin

Sirloin is a more budget-friendly cut of beef.

cilantro

💰Cheaper: parsley

Parsley is a common and cheaper herb substitute.

Clean off the silver skin from the underside of the picanha.

Trim the fat cap to about 1/8 to 1/4 inch thick.

Cut the picanha into manageable pieces for skewering.

Trim each piece of picanha to ensure uniform fat thickness.

Prepare a bold seasoning rub with coarse salt, brown sugar, smoked paprika, garlic powder, black pepper, red chili flakes, dried cilantro, chili pepper, and cumin.

Season each side of the picanha pieces generously with the rub.

Skewer the seasoned picanha pieces, curling them onto flat skewers to prevent rotation.

Preheat the grill to about 500 degrees Fahrenheit for high heat.

Place the skewers on the hot grill and cook for about 5 minutes on one side to develop a good char.

Flip the skewers and grill for another 5 minutes on the other side.

Monitor the internal temperature, aiming for about 120 degrees Fahrenheit for medium-rare doneness.

Move the skewers to a cooler side of the grill if necessary to finish cooking without burning.

Ensure the fat cap gets a good char while cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary