Picanha na Brasa (Brazilian Grilled Rump Cap)
In short: Thick steaks of rump cap with a crisp fat cap, seasoned only with coarse salt and grilled over charcoal, served with a fresh tomato vinagrete. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 40 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Picanha is the star of the Brazilian churrasco, the weekend barbecue. It is the triangular cap of the rump, covered with a thick layer of fat that bastes the meat while it grills. Cooks season it with nothing but coarse salt, so the beef and the smoke do the talking. Serve it sliced across the grain with rice, farofa and a bright vinagrete of tomato, onion and vinegar.
Instructions
- Trim the fat cap to about 1 cm (1/2 in) thick. Score the fat in a diamond pattern with a sharp knife, cutting through the fat but not into the meat.
- Cut the picanha across the grain into 3 steaks, each 3 to 4 cm (1 1/4 to 1 1/2 in) thick. Leave them at room temperature for 30 minutes.
- Make the vinagrete: stir the tomatoes, onion, pepper, vinegar, oil, parsley and salt together and leave for at least 20 minutes.
- Light a charcoal grill and spread the coals to give hot and medium zones. Rub the coarse salt over the steaks just before they go on the grill.
- Grill the steaks fat-side down for 6 to 8 minutes, until the fat is crisp and golden. Move them aside if flames flare up.
- Turn the steaks and cook the meat side for 6 to 8 minutes. They are done at 63°C (145°F) for medium on an instant-read thermometer; cook longer for well done.
- Rest the steaks under foil for 10 minutes. Slice across the grain into 1 cm (1/2 in) slices and serve with the vinagrete, rice and farofa.
Tips
- No picanha? Ask for top sirloin cap, called coulotte in some countries, or use a thick top sirloin steak with its fat left on.
- Use coarse salt and shake off the excess after grilling. Fine salt would dissolve into the meat and make it too salty.
Questions and answers
What is picanha?
It is the triangular cap of the rump, with a thick layer of fat, sold as top sirloin cap or coulotte in some countries. The fat bastes the beef as it cooks.
Should I grill picanha fat-side up or down?
For steaks, start fat-side down to crisp the fat, then flip to finish the meat. On a spit or whole roast, the fat side usually faces up so it bastes the meat.
What do you serve with picanha?
Rice, farofa, vinagrete and garlic bread are the classic sides at a churrasco. Many people add a simple salad and grilled cheese.
How long does it take to make Picanha na Brasa (Brazilian Grilled Rump Cap)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Picanha na Brasa (Brazilian Grilled Rump Cap)?
About 540 kcal per serving, with 37 g of protein, 5 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 5 g |
| Fat | 42 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
