Brazilian garlic picanha is a sirloin cap cooked rotisserie-style with kosher salt, black pepper, and minced garlic, replicating the signature preparation of traditional churrascarias. Scoring the fat and rotating the meat ensures even cooking and a caramelized crust.
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Preheat grill. Set up rotisserie attachment.
Score the fat on top of the sirloin cap by cutting into the fat (but not the meat) in a criss-cross pattern, with cuts being an inch apart. Sprinkle kosher salt on top of the scores fat.
Sliced meat into thirds, applying rest of kosher salt, black pepper, and minced garlic on all sides. Skewer meat by forming cuts into a c-shape form and poking skewer through as seen on the recipe card photo.
Cook meat on rotisserie, make sure it is spinning. Cool this way for 20-25 minutes until internal meat temp reaches 130-135F. Remove, rest for 10 minutes and slice off tops of meat, parallel with the skewer.
Store leftovers in an airtight container for up to 3 days; reheat gently in a low oven (300°F) or slice cold for sandwiches.
rotisserie attachment · meat thermometer
Picanha is the top sirloin cap, a tender and flavorful cut that sits atop the sirloin, prized by Brazilian steakhouses for its marbling and fat cap.
Cook until the internal meat temperature reaches 130–135°F (medium-rare), which takes 20–25 minutes on a rotisserie. Let it rest for 10 minutes before slicing.
Scoring the fat in a criss-cross pattern allows the kosher salt to penetrate and helps the fat render and caramelize during cooking, adding flavor and texture.
Yes, you can grill it over indirect heat or use a cast-iron skillet, but rotisserie cooking is traditional and ensures even cooking and optimal fat rendering.
Form each third of meat into a C-shape and poke the skewer through lengthwise, as shown on the recipe card photo, to ensure balanced spinning.
