Authentic Brazilian Churrasco: Grilling Picanha to Perfection

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Brazilian churrasco is a feast that captures the essence of Brazilian culinary heritage, and at its heart lies the star of the show: picanha. In this recipe blog post, we will guide you through the process of grilling picanha, ensuring a tender, juicy, and flavorsome dining experience that brings the spirit of Brazil to your table.

Ingredients:

• 2 to 3 pounds of picanha (top sirloin cap)
  • Australian Picanha 
• Coarse sea salt
  • Pure Italian coarse sea salt

Instructions:

1. Prepare the Picanha

   • Begin by trimming the picanha to remove any excess fat or silver skin, leaving a thin layer of fat intact. This layer will add flavor and juiciness to the meat during cooking.
   • Score the fat layer with a sharp knife, making shallow, diagonal cuts in a diamond pattern. This will help the fat render and crisp up during grilling.

2. Season the Picanha

   • Generously sprinkle coarse sea salt on both sides of the picanha, making sure to cover all exposed surfaces. The coarse salt will enhance the flavors and create a savory crust during grilling.
   • Gently press the salt into the meat to ensure it adheres well. Allow the seasoned picanha to rest at room temperature for about 30 minutes before grilling.

3. Preparing the Grill

   • Preheat your grill to high heat, ideally using charcoal or hardwood lump charcoal for an authentic churrasco experience. If using a gas grill, preheat it to the highest temperature.
   • Ensure the grill grates are clean and lightly oiled to prevent sticking.

4. Grilling the Picanha

   • Place the seasoned picanha on the grill, fat side down, directly over the hottest part of the grill.
   • Allow the picanha to sear for about 3 to 4 minutes, until a golden-brown crust forms on the fat side.
   • Flip the picanha using tongs, and continue grilling for an additional 3 to 4 minutes on the other side for medium-rare doneness. Adjust the grilling time based on your desired level of doneness.
   • For a more precise measure of doneness, use an instant-read meat thermometer. Insert it into the thickest part of the meat, away from the fat, and look for a temperature of around 130°F (54°C) for medium-rare.
   • Remove the picanha from the grill and let it rest for about 10 minutes to allow the juices to redistribute.

5. Slicing and Serving

   • Slice the rested picanha against the grain into thin slices, approximately ¼ to ½ inch thick. Cutting against the grain ensures tender, easy-to-chew pieces of meat.
   • Arrange the slices on a platter, preserving the beautiful caramelized exterior and succulent interior.
   • Serve the picanha immediately, accompanied by traditional Brazilian churrasco sides like farofa (toasted manioc flour), vinagrete (a tangy tomato and onion salsa), and a bowl of coarse salt for guests to sprinkle on their slices according to their taste.

Embrace the spirit of Brazilian churrasco by grilling picanha to perfection. With its generous marbling and distinct flavors, picanha provides a truly authentic and mouthwatering dining experience. Follow this recipe, gather your friends and family, and savor the succulent and savory delights of traditional Brazilian churrasco in the comfort of your own backyard.