Brazilian picanha is a flavorful, affordable cut of beef that grills to juicy medium-rare perfection in 20–25 minutes when scored and seasoned simply with salt and pepper. The key to success is bringing the meat to room temperature, cross-hatching the fat cap, and cooking with indirect heat.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Gather the ingredients.
If the 3 to 4 pounds picanha beef (top sirloin cap) steak has been refrigerated, take it out 1 hour before you preheat the grill and let it come to room temperature.
Lay the top sirloin cap flat on a cutting board or another work surface, fat-side up. Using a small sharp knife, cut the fat layer, without cutting to the meat, in a cross-hatch pattern, as you would do for a ham.
Massage 1 tablespoon of salt into crevices of the cross-hatched fat layer of the steak. Season with freshly ground black pepper .
If you want to skewer the steak, cut the steak lengthwise into three equal pieces.
Roll each steak piece like a jelly-roll and, using a large metal skewer, secure the steak so it holds together rolled up. Sprinkle the remaining salt over the unseasoned sides of the steak.
Preheat the grill to high. Clean the grates well and apply a thin layer of oil using a brush or paper towel. Lay the skewered picanha on the grill and turn off all heat except for the one burner furthest away from the steaks. Alternatively, heat a charcoal grill until very hot before carefully scraping the coals to the back of the grill. Immediately add the steak to the front side of the grill.
Cook the steaks—with the grill cover closed—for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking. When the internal temperature reaches 128 F to 130 F for medium-rare on an instant-read thermometer, take the picanha off the grill.
Let the steaks rest 5 minutes, then remove from the skewer and slice against the grain and serve.
Refrigerate cooked picanha up to 3 days; slice and reheat gently on the grill or in a low oven (275°F) until warmed through.
grill (gas or charcoal) · instant-read meat thermometer · large metal skewers (optional)
Cook picanha until the internal temperature reaches 128–130°F for medium-rare, checked with an instant-read thermometer.
Yes, let the steaks rest for 5 minutes after removing from the grill before slicing. This allows juices to redistribute.
Yes. Keep the picanha whole and lay it flat on the grill; skewering is optional and only needed if you prefer to divide it into three rolled pieces.
Remove refrigerated picanha 1 hour before grilling so it reaches room temperature throughout.
Cross-hatching allows salt to penetrate the fat layer and helps it render evenly during cooking, improving flavor and texture.
