Cuso’s Tips on How to Grill Brazilian Inspired Picanha
Jump to Recipe
Are you looking for something a little different to make at your next barbecue gathering? You can’t go wrong with Picanha. Brazilians have a passion for this beef, calling it the “crown jewel” of churrasco (cooking over charcoal). It is simply delicious when grilled to perfection. In this article, I’ll share some practical pro tips for becoming an expert picanha griller, along with exploring flavor profiles and uses for leftover grilled picanha (yeah, unlikely).
Question for the Grill Master: What is Picanha?
Picanha beef comes from the sirloin (rump) cap of the cow. It somewhat resembles tri-tip because it has a distinguishing triangular shape. One side of the beef is a thick fat layer that adds bold flavor and tenderness as the beef cooks. Brazilians usually cook picanha whole. Sometimes, though, it’s cut into steaks or added to skewers.
Why You'll Love Picanha Steak
- Unique: This isn’t a cut of beef you see every day, making it quite a treat.
- Bursting with buttery, meaty flavor and fork-tenderness
- Keepin’ it simple: There is nothing complex or time-intensive about this recipe
- Compared to premium steaks, picanha is cost-effective
- Travel to the tastes of Brazil without leaving home
Brazilian-Style Barbecued Picanha
Bring the flavor of a Brazilian charcoal barbecue to your backyard. Chef Cuso introduces the authentic way to prepare a mouthwatering picanha, successfully combining a touch of salt with a hint of red-hot flames. Beginner grillers will have no problem with these straightforward instructions, which take no time at all. The resulting deep, beefy flavors will have your guests begging for the recipe.
Prep Time
5 minutes
Resting Time
10 minutes
Total Time
approximately 20 minutes
Ingredients for Charcoal-Grilled Picanha
3 lbs Picanha (feeds six)
Salt (fresh ground)
Cuso’s Dirt® and Cowboy Butter Seasoning (optional)
Instructions for Brazilian-style Grilled Picanha
1. Set up the charcoal grill and get it heating up.
2. Salt the entire fat cap generously. If you plan to add other seasonings, now is the time; however, I usually stick with salt.
3. Lay the picanha on the grill, fat cap down
4. Sear the fat cap
5. Remove from the grill
6. Slice into individual steaks with the grain
7, Sear each steak on both sides
8. Slice against the grain to serve
Can I Marinate Picanha?
In traditional Brazilian cuisine, there is no marinade involved; instead, coarse salt is used. However, if you want to marinate yours, keep it simple, such as:
- Black pepper, garlic, lime, and soy sauce
- Red wine, minced garlic, bay leaf, beef Au jus
- Extra Virgin Olive oil, thyme, basil, oregano, paprika
- Whatever you do, don’t marinate the picanha for over four hours. You want to keep the beefy flavor.
Tips for Success when Grilling Brazilian Picanha
1. Use wood (such as apple, cherry, or pecan) or charcoal as your cooking source. A gas grill doesn’t quite do the trick.
2. Keep the fat cap whole. This is your no-fuss baster!
3. Remember to slice with the grain before grilling, then against the grain afterward
4. Always let the steaks rest for 5-10 minutes to retain the juices
Common Mistakes Made When Preparing Grilled Picanha Steak
1. Too much marinade: Really, picanha doesn’t need it, but use marinade sparingly.
2. Too heavy on the spices: If you choose to use spices other than salt, go lightly.
3. Overcooking: After you hit medium rare (130°F) stop. Anything beyond this makes the meat tougher and less juicy.
4. Burning: Watch your searing carefully
From History Books to Cookbooks
Picanha has very humble roots. It was initially the secondary cut of meat served to farm workers. As Brazilian barbecue culture grew, a new fate was on the horizon for Picanha. To cook it, they placed the steak on long spits over a charcoal fire. The rendered fat made an incredible crust. Eventually, picanha became a notable part of Brazilian culture and traditions. From here, it spread to Latin America and later the world.
Storing & Reheating Brazilian Grilled Picanha
You can store picanha in an airtight container in the refrigerator for up to three days or freeze it for up to two months. Before storing, ensure the meat has cooled completely. Wrap it tightly with plastic wrap and place it in an airtight container for more protection against freezer burn.
To reheat, turn your oven to 250°F. Bring the meat up to room temperature. Place the leftover picanha on a wire rack in the center of a baking sheet. Heat for 25 minutes (internal temperature 110°F). Remove the steak and pat it dry on both sides. Sear for 1 minute on each side in butter or vegetable oil to create the crust. Rest for five minutes before serving.
FAQs
What sides and beverages pair with picanha
For side dishes, try toasted cassava with bacon, black beans & rice, polenta, loaded mashed potatoes, yucca fries, or warm cheese bread.
Possible beverages include a Malbec, Caipirinha (a Brazilian drink made with lime, cachaca, and sugar), Colada Brazil (pina colada), light lagers, guava or passionfruit juice, or citrus sparkling water.
What dipping sauces would you recommend for grilled picanha?
Chimichurri is bright enough to balance the fatty richness of picanha. A vinaigrette salsa. Garlic butter. Aioli, red wine reduction sauce, or spicy pepper sauce, for heat.
If I’m not going to use the steak right away, can I freeze it raw?
Although fresh meat is always better, you can also freeze it. Wrap it carefully in two layers of freezer-safe wrap or foil. Check your freezer temperature (0°F). Use within four months.
Is it okay to trim the fat cap?
Any chef will tell you that the fat cap is essential to the flavor profile and juiciness of your steak. Leave it on!
How can I cook Brazilian-style picanha without a grill?
Your oven is your friend. Roast it first, then sear it in a cast-iron skillet.
People Also Ask
I’ve never had grilled picanha. What can I expect?
You are in for a treat. The meat melts in your mouth. It’s savory, meaty, juicy, and tender. It’s more flavorful than filet mignon!
Is picanha similar to any other type of meat?
It’s texturally similar to sirloin but juicier. Ribeye is characterized by fat marbling throughout and is similarly tender and rich in flavor. Filet mignon is very mild and tender, but picanha has far more beefiness.
How can I use leftover grilled picanha?
On the rare occasion that you have leftover Brazilian picanha steak, there are numerous ways to utilize it, including:
- Fajita meat with onions and salsa
- Salad topper
- Steak sandwiches
- Stir fry
- Tacos with refried beans, tomato, and sour cream
Related Recipes & Blogs:
Bourbon Dry Aged Ribeye Roast. Aged 60 days, smoked, and seared.
Maple Bourbon Tri Tip: Smoked with Cuso’s Maple Bourbon Seasoning and reverse-seared
Steak Queso in a Pumpkin: Flat steak prepared lovingly over a wood grill using Cuso’s Spicy Garlic Buffalo and Dust Seasonings
NY Strip Roast at the Lake: Roast with Cuso’s Maple bourbon and Gravel Seasonings, smothered with morel mushroom sauce
Secret Topping for the Best Steak Sandwich: Talk about tasty! An American Wagyu tri tip
Wagyu Picanha and Potatoes: Seared with a zesty Chimichurri Aioli
É tudo pessoal (That’s everything, everyone)
Join us on Instagram (@CusoCuts) for more recipes and tips. Tell us about your experience with this beef tartare or any of Jack’s other recipes. We love hearing your stories, and you might be featured in the future!
You can also stay up-to-date with the latest recipes, updates on our all-natural seasonings, and hot sales, by signing up for our Newsletter
