- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 650 kcal
Quick summary
“Delicious Brazilian barbecue, perfect for parties or family gatherings. Serves 4 people and is quick to prepare.”
What you need to know
- Season the picanha correctly with salt, garlic, and lemon for an intense and mild flavor.
- The grill must be very hot to ensure a perfect barbecue.
- Use the farofa and vinaigrette as side dishes to complete the dish.
- For a variation, the sausage can be replaced with blood sausage or pork ribs.
- The recipe can be frozen for up to 1 month.
Ingredients
Main
- 1.5 kg of picanha
- 500 g of sausage
- 4 tablespoons of coarse salt
- 1 tablespoon of chopped garlic
- Juice of 2 lemons
- Optional: fine herbs to taste
Instructions
Principal
- Prepare the meat: clean the picanha and the sausage, removing excess fat.
- Season the picanha with coarse salt, minced garlic and lemon juice. Let marinate for 20 minutes.
- Light the grill and wait until the coals are very hot.
- Place the picanha on the grill with the fat side facing up and the sausage to the side.
- Grill the meat for approximately 20 minutes on each side, or until desired doneness.
- To sear the picanha side, increase the temperature, but be careful not to burn.
- While the meat rests, prepare the side dishes like farofa and vinaigrette.
- Serve the sliced meat and the sausage in small pieces, accompanied by garlic bread.
Chef's tips
- Cleaning the meat thoroughly is essential to avoid unwanted residues.
- The picanha must be marinated for 20 minutes so that the flavor is uniform.
- For a more appetizing barbecue, don't forget to add fine herbs during the searing marks.
- If the grill is not very hot, the meat can be cooked in a pressure cooker before grilling.
- Make sure to let the meat rest before serving so it stays soft and firm.
Variations
- For a juicier version, add cubed onion to the picanha before searing.
- For a more traditional barbecue, remove the fat from the picanha before preparing.
- Substitute the vinaigrette with tomato sauce for a tastier barbecue.
Substitutions
- Replace the sausage with bat for a healthier version.
- Replace the picanha with pork ribs for a more tender and flavorful version.
- Replace lemon juice with apple cider vinegar for a sweet and sour flavor.
How to store
If the recipe cannot be frozen, the meat and sausage should be served immediately after cooking.
Can it be frozen?
The recipe cannot be frozen. The meat and sausage should be served immediately after cooking.
What to serve with
Farofa and vinaigrette enchiladas to accompany the barbecue.
Frequently asked questions
How can I substitute the sausage in this barbecue?
The sausage can be replaced by pork ribs or pork belly.
How can I vary the recipe?
We can replace the sausage with pork ribs, or add cubed onion to the picanha before the sear.
How much cooking time does the meat need?
The meat needs 20 minutes of grilling on each side, or until the desired point.
Can the recipe be frozen?
No, the recipe cannot be frozen. The meat and sausage should be served immediately after cooking.
