Brazilian Picanha Steak Recipe

picanha steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin offers a leaner cut while flank steak is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

Make slits through the fat of the picanha steak, cross-hatching every inch without cutting into the meat.

Rub about 1.5 tablespoons of coarse ground salt and 0.75 tablespoons of coarse ground pepper all over the steak.

Let the steak rest until it reaches room temperature, about 1 hour.

Cut the steak into about three equal widths.

Roll the pieces up and stake them through the middle with skewers.

Place the skewered meat on the grill and cook to rare or medium-rare doneness.

Slice pieces off the sides of the meat and return them to the grill as needed.

Cooking Techniques

Equipment Needed

Spice Level: