Picanha is a prized Brazilian beef cut from the top sirloin with a protective fat cap that keeps it tender and flavorful when grilled. This recipe yields juicy sliced steaks cooked on high heat in 10 minutes total, either plated individually or threaded on skewers for traditional churrascaria-style service.
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SLICE: Place the sirloin cap (picanha) steak with the fat side down on a cutting board. Using a very sharp knife, cut the steak going with the grain into 1-inch thick slices. Each slice will have a layer of fat along the bottom.
SEASON: Once the steak is sliced (you will get 6-8 slices depending on the size of the steak), season with the salt and then the Brazilian steak seasoning.
SKEWER: If you want to skewer the picanha for the classic Churrascaria preparation, you will start to skewer through the fat side, fold over the steak and skewer back through the other fat side.
GRILL: Preheat the grill on high heat (approximately 400 F degrees). Place the skewers or the steaks on a diagonal along the grill. Cook for 5 minutes and then flip and cook for another 5 minutes. If you want medium rare, the steaks are probably done at this point. If you want Medium, flip again with the steaks going the other diagonal direction to get beautiful cross grill marks. Cook another 5 minutes. And finally, for well done, flip a fourth time, again going the opposite diagonal direction and cook for 5 minutes. Total cooking times: Medium rare = 10 minutes, Medium = 15 minutes, Well = 20 minutes. *See notes for broiler instructions*
Store leftover grilled picanha in an airtight container in the refrigerator for up to 3 days; reheat gently on a skillet over medium heat or serve cold in slices.
grill · sharp knife · metal skewers (for churrascaria-style preparation)
Picanha comes from the top of the rump and is also called top sirloin cap. It's prized for the fat cap attached to it, which keeps the meat tender and flavorful during grilling.
At 5 minutes per side, the steak reaches medium-rare. For medium doneness, flip a second time and cook for another 5 minutes with the steaks rotated to a different diagonal for cross grill marks.
Slice the picanha before grilling, cutting with the grain into 1-inch thick slices. Each slice will have a layer of fat on one side, which faces down during cooking.
The recipe calls for a grill preheated to approximately 400°F. A cast-iron skillet or grill pan on the stovetop are potential alternatives, though grilling is the traditional method.
Yes. Slice, season, and skewer the picanha up to a few hours before grilling. Keep refrigerated until you are ready to cook.
