Recipes
Grilled Brazilian beef cap picanha

Grilled Brazilian beef cap picanha

Name: Grilled Brazilian beef cap picanha
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 1000 g beef; 3 cloves garlic; 2 tablespoons olive oil; coarse salt; ground pepper

Eduard LáskaGrillBrazilian Cuisine x se líbilo

Picanha is a Brazilian rump cap steak topped with a thick layer of fat. In Brazil it sits at the heart of churrasco, the family barbecue that gathers everyone around the grill. It is grilled whole with just coarse salt, so the meat stays juicy and tastes great on its own. It is sliced across the grain into thick slices and served straight from the fire. One piece feeds four hungry guests.

Příprava: 20min

Vaření: 30min

CELKOVÝ ČAS: 50min

Ingredients

4portions

Step by step process

Preparation

1
Picanha is best grilled whole, so take it out and let it sit at room temperature for about 30 minutes. Score the fat layer into a crosshatch, but do not cut all the way down to the meat.
2
Season the meat generously on all sides with coarse salt and rub it with pressed garlic and a spoon of olive oil. Let the salt sit for a while so it soaks in.

Grilling

3
Heat a grill or grill pan to high. Place the meat fat-side down first and sear until the fat renders and turns golden, about 6 to 8 minutes.
4
Then turn the meat about every 4 minutes on each side until it reaches an internal temperature of 52 to 54 °C for medium rare. Watch it with a thermometer so the meat does not overcook.

Slicing and serving

5
Move the cooked meat to a board and let it rest for 10 minutes so it keeps its juices. Then slice it across the grain into slices about 1 cm thick.
6
Serve the slices as part of a churrasco with farofa, vinaigrette and bread. Grilled vegetables and chimichurri go great with them too.