How To Make Picanha Steak
Picanha steak is a Brazilian specialty. It is essentially sirloin cap that is grilled that is juicy and flavorful. Try out this new beef recipe!
If the steak has been refrigerated, take it out 1 hour before preheating 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, like the ones for ham.
Massage 1 tablespoon of salt into crevices of the cross-hatched fat layer of the steak. Season with freshly ground black pepper.
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 to 130 degrees 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.
Serve and enjoy!
- Calcium: 1mg
- Iron: 1mg
- Potassium: 1mg
- Sodium: 1308mg
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