How to Make Churrasco Picanha

picanha beef

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner while flank steak is more affordable.

coarse salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more natural flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

Trim excess fat and silver skin from the picanha, leaving a quarter inch fat cap.

Score the fat in a crisscross pattern to help it render and crisp up.

Generously season the picanha with coarse salt, applying more than you think is necessary.

Let the salted meat rest in the fridge for about 4 hours to allow the salt to absorb.

Cut the picanha into three to four pieces against the grain for skewering.

Skewer the pieces, placing the largest piece in the center.

Prepare a fire pit with hickory wood for indirect heat cooking.

Cook the skewered picanha over the fire, rotating for even cooking and to achieve a crispy crust.

Cooking Techniques

Equipment Needed

Spice Level: