Authentic Picanha Recipe Brazil, South America
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Cooking tips
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the picanha cut
The picanha is a cut typical of Brazil and South America. It is a triangular piece of meat located on the back side of the cow, on top of the butt. It has a thick layer of fat on top that’s about ½-inch (1cm) thick. Ideally, it should not weigh over 2.5 lbs (1.1 kg) — anything larger, and you’re most likely getting other pieces of meat as well. -
the picanha cut outside of brazil
In the U.S., the picanha cut goes by the name top sirloin cap or Coulotte steak. However, it is not easily found as this piece meat is often included in three different cuts of meat — the loin, the rump, or the round. So, if your butcher is unfamiliar with picanha, when buying, ask for a top sirloin cap and ask them to leave the layer of fat on the meat. -
the fat layer
The layer of fat should be about ½-inch (1cm) thick, and you should not remove it as its juices baste the meat as it cooks, and it gives flavor to the meat when you eat it. However, you can decide on how thick you’d like it to be, meaning you can trim it if you think it’s too thick for your taste. Also, you can score the fat in a crosshatch pattern (do not cut into the meat!), so the salt can penetrate ... Read more -
prepping the meat
First, let the meat come to room temperature — take it out of the refrigerator about an hour before you intend to prepare it. Then, cut and remove all the silver skin on the meat. -
seasoning
The traditional way is to season the meat generously, and we mean generously, with coarse salt. However, other kinds of seasonings can be used as well. Still, caution is advised when using other seasonings. For example, pepper should be added once the meat is cooked because the heat will scorch it. -
how thick to cut the meat
How thick you slice the meat depends on how you want to prepare it. If you are preparing it as steaks for pan searing, cut the meat into 1" to 1 1/4"-thick (2.5 cm) slices. If you want to make them on the grill or sous vide, cut the picanha into 1 ½-inch (4cm) thick slices. -
grilling picanha steaks
The steaks should be grilled using the reverse sear method. First, the meat should be cut into approximately 1 ½-inch (4cm) slices. Second, the slices should not be grilled over direct heat but over indirect heat. Third, the internal temperature of the meat should never exceed 120°F/48°C. Also, when flipping the steaks, use thongs — using a fork will pierce the meat, and the meat juices will seep ... Read more -
resting the meat
It is important to let the meat rest before cutting because meat juices need time to penetrate into the meat and redistribute. If this step is skipped, the juices will stay on the surface and thus on the plate as you eat it, resulting in dry meat.
Picanha Steak with Rice and Beans
PREP 30min
COOK 1h 40min
READY IN 2h 10min
This recipe gives instructions on preparing picanha in a way adapted for at-home preparation. The picanha steaks are first pan-seared, about 2 minutes per side, then finished in the oven. Besides instructions for picanha steaks, it also gives instructions on preparing rice and beans to serve with meat.
Ingredients
RICE
1 cup (185g) long-grain rice
1 tbsp extra-virgin olive oil
6 cloves garlic, crushed
1 tsp chopped chives or parsley
BEANS
3 slices bacon, chopped
1 white onion, chopped
1/4 cup (60 ml) marsala wine
1 tsp garlic powder
1 tbsp tomato paste
Kosher salt
black pepper, freshly ground
pinch crushed red pepper flakes
2 (15-oz/400g) cans pinto beans
2 bay leaves
PICANHA STEAK
1 picanha steak, about 2.5 lbs/1.35kg
Kosher salt
Preparation
Add the rice and enough water to cover to a medium pot. Swish the rice a few times to get out as much starch as possible.
Add oil to a heavy-bottomed pan or a Dutch oven and heat it over medium-low heat. Once heated, add the garlic and stir-fry until golden and aromatic, about 2 minutes. Then, take off heat and strain, reserving the oil. Keep the sautéed garlic in a separate bowl.
Place a pot over high heat. Add the garlic oil and the rice. Sauté, constantly stirring, until translucent and toasted. After 2 minutes, pour in 2 cups (480 ml) of water. Bring to a boil, then simmer with the lid on top, but slightly uncovered so the steam can come out, for 20 minutes.
Finally, add the sautéed garlic. Then, transfer the rice into a bowl and keep warm.
To the same pot you've cooked rice in, add the bacon. Place the pot over medium heat and cook for 2 minutes. Then, add the onion, and cook for 2 minutes, constantly stirring until softened and translucent. Pour in the wine and deglaze the pot — scrape the bottom of the pan to release all the stuck bits.
Mix in the garlic powder and the tomato paste, then pour in ¼ cup (60 ml) water. Next, add the beans and fill the pot with water. Finally, add the bay leaves. Simmer for 45 minutes, covered.
Then, take the lid off. With a masher, mash the beans until thickened. Take out the bay leaves.
Set the oven to preheat to 300°F/150°C.
Place the picanha fat side-down onto a kitchen surface and cut off the silver skins. Cut the first slice WITH the grain. Then, cut the remaining picanha AGAINST the grain into 1" to 1 1/4"-thick (2.5 cm thick) slices.
Season the slices of meat liberally with salt so they are well coated. Trim the fat if you so desire.
Heat a large cast-iron skillet until smoking hot. Sear the steak, 2 minutes per side until richly golden.
Arrange the steaks in a baking tray and bake in the preheated oven until the internal temperature reaches 135°F/57°C.
Slice and serve with rice and beans.
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