Picanha – Brazilian Grilled Beef
recipe

A delicious cut of beef grilled to perfection, bringing the flavors of Brazilian street food to your table.
Preparation Time: About 3 hours (including marinating)
Serving Size: 4–6 people

Ingredients:

- 1 kg Picanha beef (from the top sirloin cap)
- Coarse sea salt, generously
- Cracked black pepper, generously

Instructions:

1. Remove the Picanha from the fridge and let it sit at room temperature for about 30 minutes before grilling.
2. Generously season the meat with coarse sea salt and cracked black pepper. Rub the spices deeply into the surface until the meat is well coated and more salt and pepper are visible than the meat's red color.
3. Allow the seasoned meat to rest in its own juices for 1.5–2 hours.
4. Prepare the grill, making sure it is hot and ready for direct heat cooking.
5. Grill the meat over direct heat until it forms a beautiful grilled crust. Use a meat thermometer to check the internal temperature in the thickest part of the meat.
6. Once the crust is formed, move the meat to the cooler side of the grill and reduce the temperature to about 150°C (300°F).
7. Continue cooking until the thermometer reads 52–54°C (125–130°F) for medium-rare.
8. Remove the meat from the grill and wrap it tightly in foil for about 10 minutes to rest.
9. Slice the meat thinly and serve immediately.
Tip: For an added flavor twist, consider light smoking by adding wood chips and a bit of water in a foil pan on the grill during the last stages of cooking.

Nutritional Information (per 100 g):

- Energy: 250 kcal
- Protein: 26 g
- Fat: 17 g
- Carbohydrates: 0 g
- Salt: 0.8 g

Reviews: 4.82 (2114 reviews) ★★★★★ share