Grilled Picanha Steak
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.
- 3 lb. or less of Moody’s Picanha
- 1-2 T of sea salt or kosher salt
Dry Brining:
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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
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Rub in sea salt into the steak getting into the crevices of the cross-hatched fat layer.
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Slice the Picanha, with the grain, into 1 ½ inch slices.
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Place the Picanha on a light cooking grate to allow air flow to both sides.
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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:
- Pre-heat your grill to 225°F.
- 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.
- Remove from grill and set aside.
- Turn the grill to high
- While the grill is heating, pat dry the Picanha steaks with paper towel and coat with olive oil
- 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.
- Remove from grill, cover with foil and let rest for 5 minutes.