Entree: Brazil – Central Culinary Region – Picanha (Salt-rubbed grilled top sirloin cap prepared churrasco-style)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 12 min

Total 1 hr 30 min

Ingredients

- 1 whole picanha (top sirloin cap), about 2.5 lb (1.1 kg)
- 2 tbsp (30 g) coarse sea salt, plus extra for finishing
- 1 tsp (2 g) freshly ground black pepper
- 2 cloves (6 g) garlic, minced (optional)
- 1 tbsp (15 ml) olive oil
- Lime wedges for serving
- 1 cup (120 g) farofa (toasted cassava flour) for serving
- Vinagrete (tomato-onion vinaigrette):
  - 1 cup (150 g) ripe tomato, finely diced
  - 1/2 cup (75 g) small white onion, finely diced
  - 2 tbsp (30 ml) red wine vinegar
  - 3 tbsp (45 ml) olive oil
  - 1 tbsp (15 ml) chopped fresh parsley
  - Salt and pepper to taste

Instructions

1. Trim excess silver skin only if necessary, leaving the fat cap intact; score the fat lightly in a crosshatch pattern. Rub the picanha all over with olive oil, then coat evenly with coarse sea salt and a light sprinkle of black pepper. Rub minced garlic into the meat if using.
2. Let the seasoned picanha rest at room temperature for 30 minutes while you prepare the grill. For authentic churrasco, preheat a charcoal grill to high heat with a hot zone and a cooler zone; for gas, heat one area to high and leave another medium.
3. If using whole picanha, skewer across the fat cap in a C-shape or place fat-side down on the hottest part of the grill. Sear 4–6 minutes per side over direct heat until a deep crust forms, then move to indirect heat and continue cooking until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 10–20 more minutes depending on thickness.
4. Remove the picanha and rest uncovered for 10–12 minutes. The residual heat will carry the temperature up a few degrees.
5. Meanwhile, make the vinagrete: combine diced tomato, onion, red wine vinegar, olive oil, parsley, salt, and pepper in a small bowl and let sit to meld.
6. Slice the picanha against the grain into 1/4-inch (6 mm) slices, starting from the thickest section. Serve with lime wedges, farofa, and vinagrete on the side.