Barham Family Farm Brazilian-style Picanha

January 18, 2021 • 0 comments

Barham Family Farm Brazilian-style Picanha
Picanha (pee-kAHN-yuh) is the most important cut of meat at a Brazilian steakhouse. It is the top of the sirloin and includes a fat cap that makes it tender and mouthwatering. In U.S. supermarkets it is hard to find top sirloin cap and it is usually custom cut for Brazilian steakhouses. Grillers should look for readily available top sirloin steaks. A 2-inch steak will take approximately 3 minutes per side for medium-rare. Unlike Kansas City barbecue, Brazilian barbecue doesn’t use rubs. Instead, the meat is rubbed with sal grosso, rock sea salt (best equivalent is Kosher salt) to season the meat. The grains of salt are knocked off before the meat is served.
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  • Servings: 4-6



1 Barham Family Farms tri-tip roast, about 2 pounds

Rock salt (available at Taste of Brazil in the City Market) or kosher salt

Large skewers

Trim the fat cap down to 1/-inch thickness. Slice the cap across the grain in 2 2/1-inch strips. Curl each strip into a "C" shape and thread on skewers, making sure the fat faces outward. Add the second steak on the same skewer. Rub the steaks with a generous amount of salt. Grill steaks over indirect heat on a charcoal grill with the cover down until a meat thermometer registers 125-130 degrees for rare to medium rare. Be careful not to overcook! Rest the meat for 5 minutes and knock excess salt from the steak, slice outer portions from the roast and serve. Continue to replace skewer on the grill until the roast is done.

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