Grilled Picanha
Snake River Farms
2
30 minutes
30 minutes
Picanha
The picanha is the star of traditional Brazilian churrasco
barbecues. A surprisingly flavorful cut, the picanha is rich and juicy and has
a tender sirloin steak texture. While it can be roasted whole, this recipe call
for cutting the picanha into steaks and placing them on skewers for an
authentic presentation. Serve as is or make chimichurri sauce for a delicious
combination.
Ingredients
- 1 American Wagyu Black® picanha
- Kosher salt
Directions
- Set up your grill for direct heat. The idea is to create a hot cooking area. A charcoal grill produces the most intense heat, but a gas or wood pellet grill can also be used.
- Find the grain of the picanha. Slice with the grain (so you cut against it when served) and make steaks about 1 inch thick.
- Fold steaks in half to form a "C" shape. Keep the fat cap facing outward.
- Stick the steaks onto a solid skewer (stout metal skewers are best) Season generously with kosher salt. Note: You can also grill the steaks not on skewered.
- Place the skewered steaks directly on the grill and cook for 5 to 7 minutes per side. You may need to continue to flip the skewers to reach your desired degree of doneness. Use a thermometer for accuracy. Target 125°Ffor medium-rare and 130°F for medium.
- When the target temperature is reached, pull skewers from the grill. Allow to rest 10 minutes. Slice and serve. Add chimichurri, if desired.