Get ready for a melt-in-your-mouth Brazilian grilled picanha steak. This cut is unbelievably juicy and flavorful, making it ideal for special occasions or just a weekend barbecue. Serve it with crunchy farofa or a bright, refreshing side like my avocado, cucumber, and tomato salad.
What is Picanha?
Picanha (pronounced pee-KAHN-yah) is a prized Brazilian cut taken from the top sirloin cap. In Brazil, it’s the star of churrasco (a Brazilian BBQ), usually skewered or cooked on a rotisserie over an open flame until the fat cap crisps and the meat is juicy and tender.
In the United States, you might see picanha labeled as top sirloin cap, rump cap, or coulotte steak. And while you may not be grilling it over a fire as they do at Brazilian steakhouses (churrascaria), you can still get amazing results at home. If you’re hosting a barbecue, this perfectly grilled picanha never disappoints.
Key Ingredients
- Picanha: Whole picanha is a triangular cut taken from the top of the sirloin. It’s known for its signature fat cap, which melts as it cooks, keeping the meat ridiculously juicy. We usually grab ours from Costco. It’s almost always in stock and often goes on sale.
- Spices: Coat the beef in avocado oil, then season it with a simple combination of kosher salt, coarse black pepper, and a little mustard powder to enhance the steak’s flavor.
Prepare the Sirloin Cap
The thick, buttery fat cap bastes the meat as it cooks, but trim the loose or excess fat while keeping the cap intact. Then, score the fat cap with a sharp knife.
How to Grill Picanha Steak
The full recipe with measurements is in the recipe card below.
Step 1: Place the sirloin steak onto a flat surface, fat side up. Use a sharp knife and lightly score the fat cap in a diamond pattern to prevent curling.
Step 2: Cut the steak lengthwise into equal pieces, and coat them with oil, salt, pepper, and mustard powder. Form a C-shape with each section, fat cap out, and slide them onto wide metal skewers.
Step 3: Remove the grill grates and set them aside. Adjust the burners to high heat and preheat the gas grill for 10 minutes. Once the temperature reaches 450°F (232°C), place the skewers on the ends of the grill.
Step 4: Grill for 3-4 minutes over high heat. Flip the skewers and cook for another 3-4 minutes to create a sear.
Tip
Stay close to the grill and be prepared for flare-ups, since melted fat can drip into the fire.
Step 5: Move the skewers to one side and turn off the furthest burner away, while maintaining a grill temperature of 300-350°F (148-176°C). Cook for 20 minutes.
Step 6: Remove the skewers and let them rest on a cutting board for 10 minutes before slicing the steak thinly against the grain.
Tip
Start checking the temperature of the steak with a meat thermometer after 15 minutes, depending on your preferred level of doneness.
Steak Temperature Guide
This quick steak temperature guide will help you hit your ideal doneness every time, from rare and buttery to more cooked through.
| Rare | 120–125°F (49-52°C) |
| Medium-Rare (Recommended) | 130–135°F (54-57°C) |
| Medium | 140–145°F (60-63°C) |
Expert Tips
- Select a quality picanha cut. It should have a thick layer of fat, which is the secret to juicy, flavorful steak.
- Skewer the steaks. Fold each piece into a C-shape and skewer through the center with the fat facing outward; this helps the fat slowly render and baste the meat as it cooks over indirect heat.
- Start with high heat. Preheat the grill before adding the skewers so they start searing right away, locking in all the juices.
- Use indirect heat. After searing, move the skewers to indirect heat and cook until the internal temperature reaches your preferred doneness. For the best results, aim for medium-rare or 130–135°F (54-57°C).
- Rest the steaks. Remove the skewers from the grill and let the picanha rest at room temperature for 10–15 minutes. Then slice the steaks against the grain for tender, melt-in-your-mouth bites.
If you enjoy grilled picanha, whip up one of these steak recipes next!
Serving Suggestions
Serve grilled picanha with traditional Brazilian sides like farofa (toasted cassava flour), creamy black beans, steamed rice, and a vinaigrette salad. You can’t go wrong with chimichurri rice, grilled veggies, roasted potatoes, yucca fries, or try it with sweet or air-fried plantains.
What To Do With Leftovers
- Refrigerate: Store the leftover steak in an airtight container for 3-4 days.
- Freeze: Let the Brazilian steak cool, and transfer the leftovers to a freezer-safe container or bag. Freeze grilled picanha for 2-3 months.
Frequently Asked Questions
Where can I buy picanha?
At certain times of the year, you’ll find it at Costco and regular grocery stores. Otherwise, your best bet is to visit your local butcher or carniceria to find delicious Brazilian steak.
How is picanha best cooked?
Grilling is the best way to cook picanha—hot and fast at first, followed by indirect heat. Cook the steaks on skewers, as I do for this picanha recipe, or grill the individual steaks.
Place steaks on a preheated grill, fat-side down, to sear and render the fat until golden brown. Flip and sear the meat side for a few minutes. After searing, move the steaks to an indirect heat and grill to medium-rare.
Do you eat the fat cap?
I grew up trimming every bit of fat off my meat. That’s not the case anymore, and certainly not when it comes to grilled picanha.
Over high heat, the fat renders, so it basically melts in your mouth with each bite. Trust me, this is one cut where the fat isn’t just welcome, it’s the best part.
More Grill Recipes:
Grilled Picanha
- 3-4 pounds picanha (top sirloin cap), scored and cut into sections
- 1 tablespoon avocado oil
- 1 tablespoon kosher salt
- 2 teaspoons mustard powder
- 1 teaspoon coarse black pepper
- Place the sirloin steak onto a flat surface, fat side up. Use a sharp knife and lightly score the fat cap in a diamond pattern to prevent curling.
- Cut the steak lengthwise into equal pieces, and coat them with oil, salt, pepper, and mustard powder. Form a C-shape with each section, fat cap out, and slide them onto wide metal skewers.
- Remove the grill grates and set them aside. Adjust the burners to high heat and preheat the gas grill for 10 minutes. Once the temperature reaches 450°F (232°C), place the skewers on the ends of the grill.
- Grill for 3-4 minutes over high heat. Flip the skewers and cook for another 3-4 minutes to create a sear. Tip: Stay close to the grill and be prepared for flare-ups, since melted fat can drip into the fire.
- Move the skewers to one side and turn off the furthest burner away, while maintaining a grill temperature of 300-350°F (148-176°C). Cook for 20 minutes. Tip: Start checking the temperature of the steak with a meat thermometer after 15 minutes, depending on your preferred level of doneness.
- Remove the skewers and let them rest on a cutting board for 10 minutes before slicing the steak thinly against the grain.
- Select a quality picanha cut. It should have a thick layer of fat, which is the secret to juicy, flavorful steak.
- Skewer the steaks. Fold each piece into a C-shape and skewer through the center with the fat facing outward; this helps the fat slowly render and baste the meat as it cooks over indirect heat.
- Start with high heat. Preheat the grill before adding the skewers so they start searing right away, locking in all the juices.
- Use indirect heat. After searing, move the skewers to indirect heat and cook until the internal temperature reaches your preferred doneness. For the best results, aim for medium-rare or 130–135°F (54-57°C).
- Rest the steaks. Remove the skewers from the grill and let the picanha rest at room temperature for 10–15 minutes. Then slice the steaks against the grain for tender, melt-in-your-mouth bites.