Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Grilled Picanha steaks
Authentic Brazilian Picanha on the grill

Brazilian Picanha Steak (Sirloin Cap)

Author: Flavelo
Recipes Main Courses
The undisputed queen of Brazilian churrasco. Picanha (Sirloin Cap) is prized for its thick layer of fat. As it grills, this fat melts and bastes the meat, keeping it incredibly juicy. Brazilians keep it simple: just coarse salt, fire, and quality beef.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Sharp Knife
  • Grill or Cast Iron Skillet
  • Tongs
  • Meat Thermometer

Instructions

1 ✓

Prep: Remove meat from fridge 30 mins before cooking. Pat dry. Score the fat cap in a crosshatch pattern (don't cut the meat).

Tip: Scoring renders fat and prevents curling.
2 ✓

Slice: Cut WITH the grain into 2-3 inch thick steaks.

Tip: Cutting with the grain now allows you to cut against the grain later on your plate.
3 ✓

Season: Coat generously with coarse salt.

Tip: Coarse salt forms a crust without making the inside too salty.
4 ✓

Sear: Heat grill/pan to high. Place steaks FAT SIDE DOWN first.

Tip: Render the fat until crispy.
5 ✓

Cook: Grill meat sides 3-4 mins each until medium-rare (130°F/54°C).

Tip: Let the crust develop.
6 ✓

Rest: 10 minutes.

Tip: Keeps juices inside.
7 ✓

Serve: Slice thin AGAINST the grain.

Tip: Maximizes tenderness.

Recipe FAQ

The meat is chewy.
You likely sliced it wrong. Picanha is first sliced WITH the grain into steaks, then AGAINST the grain when eating.
Fat flare-ups.
Rendering fat is flammable. Use indirect heat or watch closely.

Ingredients

  • 2.5 lb Picanha (Sirloin Cap/Coulotte) with fat cap
  • 3 tbsp Coarse Sea Salt (or Maldon)
  • 1 tbsp Olive Oil (for coating)
  • 1 tsp Freshly Ground Black Pepper