Picanha is one of the most popular cuts of beef in Brazil and has been introduced to the United States recently. If you have not had it before I’ll leave you with this, It’s one of the tastiest cuts of beef I’ve ever had. Other related names are top sirloin cap, rump cover or rump cap. I will show you my favorite way to prepare Picanha with detailed instructions so you can have that same tasty experience that I had.
Picanha With Chimichurri
- 2 lb Picanha
- Kosher Salt
- 4 cloves Garlic chopped
- 1/2 cup Fresh parsley chopped
- 1/2 cup Fresh cilantro chopped
- 3/4 cup Avocado oil
- 1/4 cup Fresh lemon juice
- 1 tbsp Dried oregano
- 1 tbsp Crushed red pepper
- First, you want to prepare all ingredients for your chimichurri. Once they’re prepped use a food processor and combine them together, let it run for about one minute. Place the chimichurri in the fridge and let sit.
- Have your picanha ready for prep by having all the moisture wiped off, or patted, with a paper towel. Now you will do a crosshatch pattern (score the meat) on the fat cap. This allows the salt/seasoning to penetrate into the meat for flavor, also allowing that side of the meat to be cooked better.
- Now add a tablespoon of salt to the fat cap (the section you scored) and work it in with your hand between the cuts. I now slice my picanha with the grain into three-inch sections. I get two sword skewers and place the two thicker ones on one skewer and the two smaller ones on the other.
- Season the rest of the exposed meat with only salt and let sit for about 30 mins. This allows the salt to work into the meat.
- During this time your meat is sitting and getting your coals activated. I like to use a charcoal chimney, fill it to the top. Use a fire starter and place your charcoal chimney on top. Wait 15 minutes and then dump the coal out into your grill. I like to use my Kettle Grill.
- Use your hand and check to make sure the heat isn't blistering hot. You don’t want to burn your meat and not have the internal cooked. You can either let it die down some or remove it with proper equipment. Once you get it set up properly you then place the sword skewers over the coals at an elevated height. I would say about 15 inches (+/- 1-2”).
- Once you sit the picanha down you are going to be hands-on for the whole cook. You will be rotating your meat every 45-60 seconds (depending on the heat and how the cook is going), use your judgement. There is no proper amount of time to rotate. Just do it consistently and check your temps after about 8 mins. The crust will start to form after a few rotations and you should have a great even cook. Once the internal temp is 128 make sure you pull them and place them on a cooling rack (find one and add a link) and rest for 8-12 mins.
- When resting is complete, leave the picanha on the sword skewers and slice (Add knife links at bottom) thinly. You should have a nice medium rare cut and now that it is all sliced and ready for serving, get your chimichurri and dress your picanha.
- Plate, serve and enjoy!