- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Healthy and traditional, this charcoal-roasted meat is a delight for meat lovers. Guarantee of perfect flavor and texture.”
What you need to know
- Juicy picanha seasoned with olive oil and garlic to create an authentic and tasty flavor.
- Seasoning applied for 30 minutes ensures the meat absorbs the mixture perfectly.
- Precise temperature and cooking time ensure perfectly cooked meat.
- Resting the meat after roasting helps maintain its desired doneness.
- Final result: soft and crispy meats, perfect to accompany a meal.
Ingredients
Main
- 1kg of picanha
- 4 tablespoons of olive oil
- 5 cloves of garlic minced
- salt and black pepper to taste
- chopped parsley to finish
Instructions
Principal
- Start by cleaning the picanha, removing excess fat, but leaving a thin layer to ensure juiciness.
- In a bowl, mix the olive oil, minced garlic, salt, and black pepper to taste.
- Massage the mixture over the meat, ensuring all sides are well seasoned, and reserve for 30 minutes.
- Meanwhile, prepare the grill over medium heat.
- Place the picanha on the grill, with the fat side facing up.
- Let the meat roast for approximately 20 minutes.
- Flip the meat and cook the other side for another 15-20 minutes, depending on the desired doneness.
- Remove the meat from the grill and let it rest for 10 minutes before slicing.
Chef's tips
- Instead of olive oil, coconut oil can be used for those following a vegetarian diet.
- For more flavor, you can add a little apple cider vinegar during mixing.
- Before baking, you can sprinkle the meat with a little black pepper to give an extra touch of flavor.
Variations
- For a special touch, you can sprinkle the meat with garlic pepper in the rub before roasting.
- For a healthier version, olive oil can be substituted with sesame oil or sunflower oil.
- For a variation, you can replace the picanha with pork ribs, resulting in a dish that pleases everyone.
Substitutions
- For those who do not like garlic, it can be omitted or use only one tablespoon of garlic.
- Replacing the picanha with pork can be a good option, depending on personal taste.
- Instead of parsley, you can use basil leaves to give an extra touch of flavor.
How to store
- The meat roasted on the embers should be consumed immediately after roasting to ensure the best flavor and texture.
- If you cannot consume it immediately, the meat can be stored in an airtight package in the refrigerator for up to 24 hours.
Can it be frozen?
- Charcoal-grilled meat cannot be frozen, as the flavor and texture could be affected.
- If you wish to save it for another occasion, the meat can be frozen immediately after roasting, to be thawed and served at room temperature.
What to serve with
- To accompany, this meat can be served with green leaf salad, white rice, or rice and beans.
- A lemon and olive oil juice can be a great addition to accompany the meat.
Frequently asked questions
How can I ensure the meat stays crispy and not stuck to the grill?
To ensure the meat is crispy, it is important to use a barbecue grill and roast for enough time, turning the meat constantly to ensure all sides are well roasted.
What is the part of the meat you recommend for this dish?
Picanha is the ideal cut of meat for this recipe, as it is tender and has an intense flavor.
Can I substitute the olive oil with butter?
No, butter is not a good substitute for olive oil in the recipe, as olive oil has a texture and flavor that perfectly complement the dish.
Can I add more garlic to the mixture?
Yes, you can add more garlic to the mixture, but do not exceed 5 cloves of garlic, as it can give the dish a very strong flavor.
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