Traditional Brazilian Picanha: Seared Rump Cap Steak Recipe

Ingredients

2 lbs Picanha Steak
2 tablespoons of coarse sea salt
2 cloves of garlic, minced
2 tablespoons of olive oil
Freshly ground black pepper to taste

Steps and instructions

Preheat your grill to high heat, around 500 degrees Fahrenheit.
While the grill is heating, prepare the Picanha steak. Cut it into strips, following the grain of the meat. Each strip should be about 1 to 1.5 inches thick.
Generously season each strip of steak with the coarse sea salt. Let it sit for about 15 minutes.
After 15 minutes, rub the minced garlic onto each strip of steak. Drizzle the olive oil over the steak, making sure each piece is well coated.
Place the steak strips onto the hot grill. Cook for about 3-4 minutes on each side for medium-rare, or longer if you prefer your steak more well-done.
Once the steak is cooked to your liking, remove from the grill and let it rest for about 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Before serving, season with freshly ground black pepper to taste.

Tools for making

Grill - A grill is needed to cook the Picanha steak.
Tongs - Tongs are useful for flipping and handling the steak on the grill.
Cutting Board - A cutting board is needed to prepare and season the Picanha steak.
Knife - A knife is necessary to cut the Picanha steak into strips.
Meat Thermometer - A meat thermometer is helpful to ensure the steak is cooked to the desired doneness.

Recipe variations

Marinate the Picanha steak in a mixture of soy sauce, garlic, and lime juice before grilling for an extra flavor boost.
Create a chimichurri sauce using fresh herbs like parsley, cilantro, and oregano, along with garlic, red wine vinegar, and olive oil. Serve the Picanha steak with a drizzle of chimichurri sauce.
For a spicier version, add some red pepper flakes or chili powder to the salt and garlic rub.
Instead of grilling, pan-sear the Picanha steak in a hot skillet with butter and herbs for a delicious crust.
For a vegetarian or vegan alternative, substitute the Picanha steak with Portobello mushrooms or cauliflower steaks. Adjust the cooking time accordingly.
Add some sliced onions or bell peppers to the grill alongside the Picanha steak for a flavorful accompaniment.
Serve the Picanha steak with a side of roasted potatoes or a fresh salad for a complete meal.

Recipe overview

Picanha is a popular cut of beef in Brazil, often the star of a traditional Brazilian barbecue. It's known for its delicious flavor and tender texture. This simple yet decadent Picanha recipe will transport you straight to the heart of Brazilian cuisine, all from the comfort of your own grill. Seasoned with coarse sea salt, garlic, and olive oil, this steak is grilled to perfection and finished with a dusting of freshly ground black pepper. The process is straightforward, but the results are extraordinary. Expect a flavorful, juicy steak with a beautiful sear, ready to impress at any barbecue or dinner party.

Common questions

How do I cook Picanha steak on a grill? - Preheat your grill to high heat, around 500 degrees Fahrenheit. Cut the Picanha steak into strips following the grain of the meat. Season with salt, let it sit for 15 minutes, then rub minced garlic and olive oil onto the steak. Grill each strip for about 3-4 minutes on each side for medium-rare.
What is the ideal thickness for the Picanha steak strips? - Aim for a thickness of about 1 to 1.5 inches for the Picanha steak strips.
How long should I let the steak rest before serving? - Let the cooked steak rest for about 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Can I cook Picanha steak to medium-well or well-done? - Yes, you can cook the Picanha steak longer if you prefer it more well-done. Increase the cooking time on each side accordingly.
What can I serve with Picanha steak? - Picanha steak pairs well with traditional Brazilian sides such as farofa, Brazilian rice, black beans, and a fresh salad.

Serving dishes and utensils

Grill - A grill with high heat capabilities, such as a charcoal or gas grill, is essential for cooking the Picanha steak.
Tongs - Long-handled tongs are useful for flipping the steak on the grill and handling it safely.
Cutting Board - A sturdy cutting board is needed for slicing the Picanha steak into strips before seasoning.
Knife - A sharp knife is necessary for cutting the steak into strips and mincing the garlic.
Meat Thermometer - While not mandatory, a meat thermometer can help ensure the steak is cooked to the desired level of doneness.
Grill Brush - A grill brush is handy for cleaning the grill grates before and after cooking.

Origin stories

Picanha is a prized cut of beef in Brazil, often considered the king of all cuts in the country's churrascarias, or steak houses. The term "picanha" derives from the word "picana," a pole used by ranchers in the southern parts of Portugal and Spain for herding cattle, indicating how these animals were prodded towards the slaughterhouse. The farmhands were often paid with this less-known cut of beef, and they discovered that, despite being inexpensive, it was incredibly flavorful. Today, picanha is the centerpiece of many Brazilian barbecues, enjoyed for its rich flavor and succulent texture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.