Barham Family Farm Brazilian-style Picanha
July 6, 2021 • 0 comments
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.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
Directions
1 Barham Family Farms Sirloin Cap Roast (available by special order only)
Rock salt (available at Taste of Brazil in the City Market) or kosher salt
Large skewers
Thread meat on large skewers into the shape of a "C". Rub the steaks with a generous amount of coarse sea salt.
Grill skewer 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.
