Traditional Brazilian Dishes
Brazilian Grilled Picanha
Brazilian picanha grilled with a golden crust, crispy fat, and juicy interior, accompanied by a fresh tomato, onion, bell pepper, and parsley vinaigrette.
Cook the picanha in the style of a Brazilian churrascaria using two heat zones: one moderate to melt the fat without burning it and another very hot to brown the meat. The result is a flavorful and juicy piece, served with a vinaigrette of fresh and acidic flavor.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of picanha with its fat layer, preferably about 1.5 cm thick
- ✓1 tablespoon of olive oil for the meat
- ✓3 tablespoons of olive oil for the vinaigrette
- ✓2 teaspoons of coarse salt
- ✓1 teaspoon of freshly ground black pepper
- ✓2 cloves of garlic finely chopped
- ✓2 medium tomatoes
- ✓1 small purple onion
- ✓1 small green bell pepper
- ✓3 tablespoons of red wine vinegar
- ✓1/2 teaspoon of salt for the vinaigrette
- ✓2 tablespoons of fresh parsley chopped
02
Step-by-step method
- 01
Clean the picanha by removing only the very thick membranes or hard parts.
Clean the picanha by removing only the very thick membranes or hard parts. Preserve the entire fat layer.
- 02
Make superficial diamond-shaped cuts on the fat, without reaching the meat.
Make superficial diamond-shaped cuts on the fat, without reaching the meat. Dry the piece very well with paper towels.
- 03
Mix in a container 1 tablespoon of olive oil, the chopped garlic, and the black pepper.
Mix in a container 1 tablespoon of olive oil, the chopped garlic, and the black pepper. Apply the mixture to the meat part, without covering the fat excessively.
- 04
Prepare the vinaigrette
Prepare the vinaigrette: cut the tomatoes, purple onion, and green bell pepper into small cubes and place them in a bowl.
- 05
Add to the bowl the red wine vinegar, the 3 tablespoons of olive oil, the 1/2 teaspoon of salt, and the chopped parsley.
Add to the bowl the red wine vinegar, the 3 tablespoons of olive oil, the 1/2 teaspoon of salt, and the chopped parsley. Mix gently and let it rest.
- 06
Turn on the grill and create two heat zones
Turn on the grill and create two heat zones: one very hot for browning and another medium for finishing the cooking. If you use charcoal, wait for the coals to be covered by a gray layer and there are no large flames.
- 07
Sprinkle the coarse salt all over the picanha, paying special attention to the fat surface.
Sprinkle the coarse salt all over the picanha, paying special attention to the fat surface.
- 08
Place the piece with the fat side down on the medium heat zone.
Place the piece with the fat side down on the medium heat zone. Cook for 8 to 10 minutes, until the fat starts to melt and turns golden. Watch for possible flare-ups and move the meat to the cooler zone if direct fire appears.
- 09
Move the picanha to the hot zone with the meat side down.
Move the picanha to the hot zone with the meat side down. Brown for 3 to 5 minutes, until a deep and aromatic crust forms.
- 10
Return the piece to the medium heat zone with the fat side up.
Return the piece to the medium heat zone with the fat side up. Close the grill and cook until the desired point is reached.
- 11
For a pink and juicy center, remove the meat when it reaches between 52 and 54 °C in the center.
For a pink and juicy center, remove the meat when it reaches between 52 and 54 °C in the center. For a more cooked doneness, take it to 60 °C.
- 12
Let the picanha rest for 10 to 15 minutes on a board.
Let the picanha rest for 10 to 15 minutes on a board. You can cover it lightly with aluminum foil, but do not wrap it completely.
- 13
Cut the meat into crosswise slices to the fibers, trying to keep a strip of golden fat on each one.
Cut the meat into crosswise slices to the fibers, trying to keep a strip of golden fat on each one.
- 14
Serve immediately with the tomato, onion, bell pepper, and parsley vinaigrette.
Serve immediately with the tomato, onion, bell pepper, and parsley vinaigrette.
- Do not remove the fat layer before cooking: it provides flavor, protection, and juiciness.
- The fat must be cooked first at medium heat so it melts without burning.
- Use two heat zones and avoid extinguishing flare-ups with water; move the meat to a cooler zone.
- The thermometer is the safest guide to control the cooking point.
- Respect the 10 to 15 minutes rest so the juices redistribute.
- Always cut against the fibers to get tender bites.
- If you can't find green bell pepper, you can use another mild-flavored pepper, avoiding very spicy ones.