Brazilian Picanha

Ingredients

• 1.2kg picanha (top rump with fat cap)
• Coarse rock salt
• Optional: chimichurri or vinaigrette to serve

Instructions

1. Cut the picanha into 3-finger-thick slices, against the grain.
2. Score the fat cap in a criss-cross pattern.
3. Curve each slice into a "C" shape and skewer through both sides if grilling on skewers.
4. Salt generously with coarse rock salt.
5. Grill over high heat, fat side down first to render, then turn — about 6-8 minutes total for medium-rare.
6. Rest 5 minutes, then slice thinly against the grain.

Serving suggestions

• Serve with farofa and salsa criolla, or just chimichurri.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions