Entree: Brazil – Rio Grande do Sul – Picanha na Brasa (Charcoal-grilled top sirloin cap seasoned with coarse salt in the gaucho churrasco tradition)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 2.5 lb (1.1 kg) whole picanha (top sirloin cap), fat cap intact
- 2–3 tbsp (30–45 ml) coarse sea salt or rock salt, for seasoning
- 2 tbsp (30 ml) vegetable oil (optional, to help adhere salt if needed)
- 1 cup (240 ml) chimichurri sauce (optional accompaniment)
  - 1 cup (240 ml) fresh parsley, finely chopped (packed) (about 1 oz / 30 g)
  - 1/4 cup (60 ml) fresh oregano, finely chopped (about 0.25 oz / 7 g) or 1 tbsp (15 ml) dried oregano
  - 4 cloves garlic, minced
  - 1/2 cup (120 ml) olive oil
  - 3 tbsp (45 ml) red wine vinegar
  - 1/2 tsp (2.5 ml) red pepper flakes
  - 1/2 tsp (2.5 ml) kosher salt
  - Freshly ground black pepper to taste

Instructions

1. Trim the picanha only lightly if needed to shape it into a uniform cut; keep the fat cap intact. If using skewers, slice the picanha into 1.5–2 in (4–5 cm) thick steaks or leave whole and fold into a horseshoe and skewer through the center in traditional churrasco style.
2. Generously rub the fat cap and meat with coarse sea salt, massaging it into the surface. If desired, lightly brush with 2 tbsp (30 ml) vegetable oil to help the salt adhere.
3. Prepare a charcoal grill for direct high heat with a steady bed of hot coals. The grill should be very hot so the fat quickly renders and creates a flavorful crust.
4. Place the picanha on the grill over direct heat, fat cap facing the coals at first to render. For sliced portions cook about 3–5 minutes per side for medium-rare depending on thickness; for a whole picanha seared on all sides then moved to indirect heat, roast until an instant-read thermometer reaches 125–130°F (52–54°C) for medium-rare.
5. Let the meat rest 8–10 minutes before slicing across the grain into thin slices. The fat should be rendered and the interior juicy and slightly pink.
6. If making chimichurri, whisk together chopped parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper and let sit at room temperature at least 30 minutes to meld.
7. Serve hot slices of picanha with chimichurri on the side and extra coarse salt if desired.