Grilled Picanha
Enjoy our melt-in-your-mouth grilled picanha recipe, a traditional Brazilian cut of beef that is perfect for special occasions or a weekend barbecue.
Ingredients
- 3-4 pounds picanha (top sirloin cap), scored, cut into 2 to 3-inch sections, and formed into a c-shape on the skewer
- 1 tablespoon avocado oil
- 1 tablespoon kosher salt
- 2 teaspoons mustard powder
- 1 teaspoon black pepper, coarse ground
Instructions
- Lay the sirloin steak onto a flat surface, fat side up. Use a sharp knife and lightly score the fat cap.
- Cut the steak lengthwise into three to four equal pieces, and coat them with avocado oil, salt, pepper, and mustard seed. Roll the steak into a C-shape with the fat cap on the outside. Hold a metal skewer with one hand and slide the steaks onto it. Repeat with the remaining sections.
- On a gas grill, remove the grates and set them aside. Adjust the burners to high heat for 10 minutes to preheat the grill.
- Once the grill has reached 450°F (232°C), set the skewers on the grill over high heat; cover and cook for 3 minutes. Flip the skewers, and cook for another 3 minutes. Due to melting fat that will drip into the flames, be weary of grease fires that may occur.
- Turn off the furthest burner from the skewers but maintain a grill temperature of 300-350°F (148-176°C). Cook for 20 minutes (begin checking the meat at 15 minutes, depending on your preferred level of doneness).
- Remove the skewers from the flames and let them rest for 10 minutes before carving; use a sharp knife to slice the steak thinly against the grain.
Notes
Expert Tips:
- Look for a good-quality cut with a THICK layer of fat on top; the fat provides all the flavor and moisture during grilling.
- Skewer the beef through the center of the c-shaped cut, with the fat side facing outwards; this helps the fat render and baste the meat as it cooks.
- Preheat your grill to high heat before placing the skewers on the grill to create a sear on the outside of the meat and lock in the juices.
- Once the steaks finish cooking, remove the skewers and let the meat rest for 10-15 minutes before slicing it against the grain; doing so allows the juices to redistribute throughout the meat, making it tender and juicy.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 429 kcal | Protein: 56 g | Fat: 21 g | Saturated Fat: 8 g | Monounsaturated Fat: 2 g | Sodium: 960 mg | Potassium: 5 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!