Picanha is a Brazilian favorite; we have another Picanha recipe that is skewered. This cut is also known as the sirloin cap or Coulotte steak. It is a very flavorful piece of meat and comes from a muscle that is not an especially hard working but still should be cooked low and slow. The Brazilian’s love the fat cap, so follow the instructions below.

A bold Cabernet Sauvignon, Malbec or Red Blend will pair nicely with this steak.
Author: Moody's Foodie
Ingredients
  • 3 lb. or less of Moody’s Picanha
  • 1-2 T of sea salt or kosher salt
Instructions
Dry Brining:
  1. 24 hours before cooking your Picanha, lay the Picanha, fat cap up, on a cutting board and score the fat (not into the meat) in 1 inch cross cuts

  2. Rub in sea salt into the steak getting into the crevices of the cross-hatched fat layer.

  3. Slice the Picanha, with the grain, into 1 ½ inch slices.

  4. Place the Picanha on a light cooking grate to allow air flow to both sides.

  5. Liberaly sprinkle the remaining salt on the freshly cut slices and place, uncovered, in the fridge for 24 hours (the dry brining will further tenderize the meat – at the end of the 24 the steaks will be a mahogany color).

Grilling:
  1. Pre-heat your grill to 225°F.
  2. When the grill is at the designated temperature, place the Picanha steaks on the grill with the fat cap toward the hottest part of the grill; cook until the steaks reach an internal temperature of 80°F. Flip the steaks and cook until the internal temp reaches 115°F.
  3. Remove from grill and set aside.
  4. Turn the grill to high
  5. While the grill is heating, pat dry the Picanha steaks with paper towel and coat with olive oil
  6. When the grill is 500 to 600°F, put the Picanha’s back on the grill for about 30 to 60 seconds per side, do not be afraid to let them flame up – you want the fat well seared.
  7. Remove from grill, cover with foil and let rest for 5 minutes.