- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Perfect Picanha on the Grill: Delicate beef that melts on the grill, providing an irresistible flavor and tender texture. A delight for barbecue.”
What you need to know
- Short preparation time and appropriate cooking to keep the meat soft and crispy.
- The golden colors of the picanha result in a pleasant visual appearance.
- The seasoning options allow you to adapt the flavor to your preference.
- The slicing options allow the dish to be served in various ways.
- The resting time increases the flavor and texture of the meat.
Ingredients
Main
- 1.5 kg of picanha
- Coarse salt to taste
- Garlic powder (optional)
- Black pepper to taste
- 2 tablespoons olive oil
Instructions
Principal
- Remove the picanha from the refrigerator and let it rest at room temperature for about 30 minutes.
- With a knife, make superficial cuts in the picanha fat, forming a diamond pattern.
- Season with coarse salt, black pepper, and garlic powder, spreading over the entire surface.
- Preheat the grill over high heat.
- Place the picanha on the grill, with the fat side facing up.
- Bake for 15 to 20 minutes before flipping, to form a golden crust.
- Flip the picanha and roast for another 15 minutes, keeping the temperature high.
- For medium-rare, remove the picanha as soon as it reaches 55–60 degrees Celsius in the center.
- Let the meat rest for about 10 minutes before slicing.
- Cut into thin slices, taking advantage of the juiciness and flavor.
Chef's tips
- For a more intense flavor, you can add olive oil to the sauce.
- For a crunchier crust, roast the meat for longer over high heat.
- For a milder flavor, you can add a little vinegar to the sauce.
Variations
- For those who prefer a softer picanha, you can reduce the cooking time.
- For those who prefer a picanha with more crunch, you can increase the cooking time.
- For those who prefer a picanha with more flavor, you can increase the amount of salt or black pepper.
Substitutions
- For those who do not like olive oil, you can replace it with coconut oil.
- For those who cannot use salt, you can substitute with black pepper.
- For those who cannot use garlic powder, you can substitute with black pepper to taste.
How to store
For storage, the dish can be kept in a stainless steel tin for up to 2 days. Afterwards, the meat can be stored in a cold environment for up to 3 months.
Can it be frozen?
Can be frozen. The meat can suffer deformation or loss of flavor when frozen.
What to serve with
- A green leaf salad to balance the barbecue flavor.
- A fresh fruit dessert to soften the flavor of the barbecue.
- A cold drink like red wine or soda to accompany the barbecue.
Frequently asked questions
How will I know when the picanha is at the right point?
The best way to know is by testing the internal temperature of the meat with a meat thermometer, ensuring it reaches 55–60 degrees Celsius in the center.
What to do if the picanha is too hot when served?
Let the picanha rest for a few minutes before serving so the inside of the meat doesn't cook as fast as the surface.
Can Picanha be served hot or cold?
Picanha is ideally served hot, but it is also delicious served cold, like a burger.
