Picanha (Brazilian grilled beef cap)

Recipe No.: W-75

InternationalBrazilian40 minServes 4

Picanha is the rump cap, a cut from the top of the rump with a thick layer of fat on top, and it is the star of the Brazilian churrasco. It needs nothing but coarse salt and a good fire: the fat faces the embers so it melts and bastes the meat. The origin of the name is uncertain; it is said to come from "picana", the pole that herders in southern Portugal and Spain used to drive cattle. In churrascarias it arrives at the table on long skewers and is sliced in front of the guest. It shows that the simplest dish is sometimes the finest.

Origin of the dish: Brazil — The star of the Brazilian barbecue (churrasco)

Photo: Picanha (14759358544).jpg by Christian Benseler, CC BY 2.0 (Wikimedia Commons)

Ingredients for Picanha

• 1 kgpicanha (top sirloin cap with the fat layer)
• 2 tbspcoarse sea salt
• 2 clovesgarlic, crushed (optional)
• 2tomatoes, 1 small onion, 2 tbsp parsley, 3 tbsp white vinegar, 3 tbsp olive oil and salt (For the vinaigrette)
• To servewhite rice, farofa (toasted cassava flour) and fries

Method

1. Take the meat out of the fridge 30 minutes ahead and cut it across into 3–4 thick steaks about 3 cm thick, keeping the fat layer (or grill it as one piece).
2. Mix the tomatoes, onion, parsley, vinegar, oil and salt for the vinaigrette and set aside.
3. Rub the meat on all sides with the coarse salt, and rub the fat with garlic if you like.
4. Heat the grill or charcoal to high, and place the steaks fat-side down for 5 minutes until the fat melts and browns.
5. Flip and grill 3–4 minutes per side for medium-rare (55–57°C inside), a little longer for medium (60–63°C), or more for well done.
6. Rest for 5 minutes under foil.
7. Slice against the grain and serve with the vinaigrette, rice and farofa.

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