Picanha
Picanha is the absolute star of Brazilian churrasco and rodizio culture, a beef cut almost unknown under this name in other countries' butchery traditions, where it's often left attached to other cuts from the rump area rather than being trimmed off separately. In Brazil, the fat cap, considered by many the most prized part, stays intact during grilling — the exact opposite of the habit of removing it in other cuisines. The simplicity of the seasoning — just coarse salt, no marinade, no spices — is a point of technical pride, not a lack of effort: a quality picanha needs nothing to mask its flavor. The traditional method of grilling on a curved, fan-shaped skewer, turned on a rotisserie, lets the fat render evenly and drip onto the coals, smoking and flavoring the meat as it cooks — a technique rarely seen outside Brazilian churrascarias.
Seasoned with only coarse salt, nothing else
The quality of the meat is considered enough, no marinade to mask its flavor
The fat cap is scored in a crosshatch, without cutting into the meat
Helps the fat render evenly, without the piece contracting and curling up
Traditionally threaded onto a curved skewer, fan-shaped
The shape follows the cut's natural curve, for even rotisserie grilling
The fat side goes toward the coals first, to render and flavor
Fat dripping onto the coals smokes and perfumes the meat as it grills
Ingredients 4 servings
- 1.2kg picanha (beef top sirloin cap), whole piece, fat cap intact
- Coarse rock salt, for seasoning
- Curved skewers (if using the traditional method)
- Farofa (toasted cassava flour), for serving
- Brazilian vinagrete (chopped tomato, onion, pepper, vinegar, oil), for serving
How to make it
- 1SCORE THE FAT: score the fat cap in a crosshatch pattern, without cutting into the meat.
- 2CUT INTO PORTIONS: if not using the traditional whole-skewer method, cut the picanha across the grain into thick steaks, following the natural curve.
- 3SALT GENEROUSLY: coat generously with coarse salt just before grilling, not hours ahead.
- 4SKEWER OR PLACE: thread onto skewers in a fan shape (traditional method) or place the steaks directly on the grill, fat side down first.
- 5GRILL OVER HIGH HEAT: grill over very hot coals, fat side down first to render, then flip, searing each side to a deep crust.
- 6LET IT REST: let rest a few minutes before slicing.
- 7SLICE AND SERVE: slice against the grain into thick pieces, serve with farofa and vinagrete.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
