- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 950 kcal
Quick summary
“The picanha stuffed with provolone and bacon unites the nobility and juiciness of the beef cut with melted cheese and the smokiness of crispy bacon. Baked to the right point, it delivers marbled slices with creamy filling and lots of flavor.”
What you need to know
- The careful pocket-style cut preserves the ends of the piece to retain the melted provolone cheese.
- Tying with kitchen twine seals the opening and ensures a cylindrical shape for uniform cooking.
- The covered baking followed by 15 minutes uncovered browns the fat cap and reaches the ideal pink point.
Ingredients
Main
- 1 piece of picanha (approximately 1.5 kg)
- 200g of provolone cheese in strips
- 100g bacon strips
- 4 cloves garlic, minced
- Salt and black pepper to taste
- 1 tablespoon of olive oil
- Fine herbs to taste (thyme, rosemary)
Instructions
Principal
- With a knife, make a cut in the central part of the picanha, forming a pocket.
- Season the meat with salt, black pepper, and chopped garlic, massaging well so that the seasoning penetrates.
- Stuff the picanha pocket with strips of provolone cheese and bacon.
- Tie the picanha with culinary twine to keep the filling.
- Brush the meat with olive oil and season with fine herbs to taste.
- Place the picanha in a baking dish and cover with aluminum foil to maintain moisture during cooking.
- Place in the oven and bake for about 1 hour. Remove the aluminum foil in the last 15 minutes to brown.
- Check the internal temperature of the meat (it should be around 60-65°C for medium-rare).
- Remove from the oven, wait 10 minutes before cutting.
- Serve sliced and enjoy!
Chef's tips
- Make an incision in the center of the meat through the thickest part with a long, sharp knife without piercing the sides or the bottom.
- Lightly brown the bacon strips in the skillet before filling to intensify the crunchy texture inside the cheese.
- Respect the 10-minute rest before removing the kitchen twine and slicing so that the melted provolone does not all run out.
Variations
- Add carrot sticks and red bell pepper strips along with the cheese to create a more colorful filling.
- Sear the stuffed picanha piece in a very hot iron skillet before taking it to the oven covered with aluminum foil.
- Brush a tablespoon of garlic butter over the fat cap in the final 10 minutes of oven time.
Substitutions
- Smoked provolone cheese can be replaced with thick strips of coalho cheese or aged mozzarella cheese.
- The bacon strips can be replaced by parma ham, smoked Canadian loin, or thin calabresa sausage.
- Dried fine herbs can be replaced by freshly chopped rosemary and thyme sprigs.
How to store
Store the stuffed picanha slices in a sealed container in the refrigerator for up to 3 days. Reheat in a low oven at 160°C covered with aluminum foil to melt the provolone again without cooking the meat beyond the point.
Can it be frozen?
It is not advisable to freeze the picanha already roasted and stuffed with cheese, as the provolone alters the texture and releases whey. If you want to freeze, assemble the raw stuffed piece and tie with string, freezing for up to 2 months.
What to serve with
Combines perfectly with fluffy white rice, moist egg farofa with onion, and traditional tomato and onion vinaigrette. A glass of full-bodied Bordeaux blend red wine or Cabernet Sauvignon harmonizes perfectly.
Frequently asked questions
Should the fat cap of the picanha be facing up or down?
Always bake with the fat cap facing up so that it melts slowly over the meat fibers during cooking.
Is kitchen twine mandatory in the recipe?
Yes, the trussing prevents the edges of the meat from opening with the oven heat and leaking the melted provolone onto the pan.
How to know if the meat has reached the pink point without a thermometer?
At 60 minutes in the oven at 180°C, the meat will be firm on the surface with a golden fat cap and a tender, juicy center.
How to make the pocket in the picanha without piercing the meat on the outside?
Insert a narrow-bladed knife through the center of the thickest side, moving the tip gently from one side to the other.
