Yoribang
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Picanha

Brazilian-style grilled top sirloin cap with a fat cap, seasoned only with coarse salt.

Serves 4

Prep 10 min

Cook 20 min

Picanha
Photo: "Alexandre M. Plácido", Public domain, via Wikimedia Commons
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Ingredients

  • 2 lb picanha (top sirloin cap), in one piece
  • 2 tablespoons coarse sea salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, smashed, optional
  • Vinaigrette (vinagrete), to serve

Steps

  1. Step 1. Cut the picanha into 1.5-inch thick steaks across the grain, keeping the fat on. Pat dry.

  2. Step 2. Season both sides generously with the salt and pepper. Let stand 20 minutes.

  3. Step 3. Grill over medium-high heat, fat side first, for 4 minutes. Flip and cook 3 to 5 minutes more, until 135°F for medium. Rest 5 minutes.

  4. Step 4. Slice thin across the grain and serve with vinagrete.

Where this recipe comes from

Yoribang Brazilian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Brazilian dishes. Tapioca flour, cassava flour, palm oil (dendê), and passion fruit pulp are sold at Latin or international grocery stores. Brazilian meals often pair rice and beans with a meat, greens, and a farofa.