• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Your Guardian Chef

  • Home
  • About me: Laura Tobin
  • Video Gourmet Journey
  • Recipes
  • Mediterranean cuisine
  • Holiday Rental
    • Contact Me
You are here: Home / Recipes / Main Course / Brazilian Picanha BBQ

Brazilian Picanha BBQ

Last modified on 27th September 2019. Originally posted on 9th April 2019 10 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe Jump to Video Print Recipe
Picanha BBQ is one of the prime cuts in the Brazilian Churrasco, a selection of barbecued beef. It is a very tender cut of beef, covered by a large layer of fat that gives the meat a very special taste. #yourguardianchef #bbqrecipes #barbecue #churrasco #picanha

Picanha BBQ is one of the prime cuts in the Brazilian Churrasco, a selection of barbecued beef. It is a very tender cut of beef, covered by a large layer of fat that gives the meat a very special taste.

picanha bbq cut in slices

Table Of Contents
  • What cut is the Picanha
  • Where do you buy Picanha
  • Picanha in Brazil
  • Marinating the meat
  • Other cuts of meat for the barbecue
  • The barbecue
  • The charcoal
  • Barbecuing the Picanha
  • Serving the meat
  • What to serve with Picanha
  • Brazilian Picanha BBQ
  • Ingredients
  • Instructions
  • Video
  • Notes
  • Tips for barbecuing the Picanha
  • Nutrition
  • Recipes you might also like

What cut is the Picanha

It is located at the top of the leg just before the tail in English called Rump cover. It is a muscle that hardly moves, therefore it is very tender.

In some breeds, this cut is covered by a large layer of fat, in the picture below is the Picanha from Aberdeen Angus breed. The fat melts while cooking, giving a fantastic flavour to the meat.

If you want to find out more about what cuts of beef are good for barbecuing you can read the article: Cuts of Beef for Barbecuing (with names also in French and Italian)

Rumpsteak (Eng.), Rumsteak (Fr.), Scamone (It.)

Rump cover, Rumpsteak (Eng.), Rumsteak (Fr.), Scamone (It.), Picanha (Pg)

Where do you buy Picanha

Picanha is a very special cut of meat and it is not easy to find on a regular supermarket. However, as it is becoming more popular is getting easier to find. Ask your butcher or look for it in large supermarkets.

Here in the Riviera, you can find it at Catering in Ventimiglia, but ask before you take the long ride.

Picanha

Picanha in Brazil

My husband Robert was the expert in barbecue and learned how to cook the Picanha during our trips to Brasil, and this post is dedicated to him.

At the restaurants specialized in Brasilian Churrascaria, the Picanha is cut into slices with the fat on top of each slice. The slice was then folded at a U shape with the fat on the outer side and inserted into the skewer in the middle through the fat. The restaurant would have a large fire to cook those long skewers, so for us, it was easier to cook them directly on the fire without the skewer.

Marinating the meat

Robert used a very simple method to marinate the meat which enhances the flavour without overpowering it. We prefer our meat medium rare, so he would cut the meat in thick slices that will not easily overcook in the centre.

Depending on the quantity of meat, Robert marinated it with:
• 1 or 2 tbsp of coarse salt
• 2 spoons of olive oil
• 1 tbsp herbs Provencal
• pepper

He would then massage the meat for about 30 seconds to make sure it absorbed the seasoning.

Other cuts of meat for the barbecue

Robert marinated the same way also the lamb, ribs and Tomahawk, named after its shape resembling the Indian Tomahawk here in Europe. In the USA it is called Boned in Rib Chop or Cowboy Steak.

However, he marinated the Flank Skirt with stronger spices. It is a less tender and stronger flavoured piece of meat, so stronger spices will enrich its flavour. I recommend marinating for at least 1 hr before cooking it.

For the Fajita you can season it with:
• 2 cloves of garlic minced• 2 limes – the juice of the limes
• 2 jalapeño chilli
• 3 tbsp olive oil
• 1 tbsp chilli powder
• 1 teaspoon of cumin

In Brazil, the Flank steak is called Fraldinha and is also a popular cut used in the Brasilian Churrasco. it is typically seasoned with:

• 1/4 cup (60 ml) of soya sauce
• 1/4 cup (60 ml) of extra virgin olive oil
• 2 tbsp of water
• 2 cloves of garlic minced
• Pepper

Tamahawk & Picanha

The barbecue

When we bought our villa, there was already a ‘proper’ barbecue installed on the veranda, a solid barbecue with a built-in chimney and large metal doors. One addition we made was to add a custom-built height adjuster for the grill over the fire allowing us to regulate the intensity of the heat.

BBQ with door and levels

The charcoal

It is important to choose the right charcoal. Some burns very quickly so you will have to add more charcoal while cooking, disturbing the intensity of the heat. There are also some cheap brands that spark and they can be quite dangerous. We always buy a “Restaurant” quality charcoal.

When we have aromatic cuttings from the garden such as rosemary, laurel, oranges and lemon branches we mix them with the charcoal to add flavour.

Before putting them in the fire, we first steep them in water for 30 minutes and drain them well. They add a subtle smoky flavour to the meat.

barbecue charcoal

Barbecuing the Picanha

It is not recommended to take the meat directly from the fridge for barbecuing, rather it should be kept at room temperature for at least 30 minutes before cooking.

Once the meat is cooking on the charcoal, it is best to turn it at regular intervals, this will ensure that the meat is cooked properly on both sides. Once the Picanha is on the barbecue be careful as the large layer of fat will melt triggering flames.

Depending on how you like your meat cooked i.e. rare, medium rare or well done, you will need to continually check the temperature of the meat so that it does not overcook – there is nothing worse than an overcooked steak!

the faqt from the picanha creating flames on the barbecue

Serving the meat

Before serving, the meat should be allowed to rest for a few minutes, preferably covered with aluminium foil to retain the heat. Once this has been done, we then place the meat on a wooden board and cut into slices, ensuring the juices are poured back over the meat.

Picanha BBQ served in slices

And if you want to be original, serve the beef on a Gaucho Asado Picnic kit as they do in Argentina!
Gaucho Asado Picnic kit from Argentina

What to serve with Picanha

As side dishes to a barbecue, you can serve the following:

  • roasted peppers with garlic and basil
  • Tabbouleh
  • potato salad with homemade mayonnaise
  • Greek salad
  • easy baked ratatouille
  • wild mushrooms chanterelle with potatoes

Picanha with Tabbouleh served on a plate

If you are making this Picanha barbecue, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

picanha bbq cut in slices
Print Recipe Pin Recipe
5 from 5 votes

Brazilian Picanha BBQ

Picanha BBQ is one of the prime cuts in the Brazilian Churrasco, a selection of barbecued beef. It is a very tender cut of beef, covered by a large layer of fat that gives the meat a very special taste. #yourguardianchef #bbqrecipes #barbecue #churrasco #picanha
Prep Time10 mins
Cook Time15 mins
resting time1 hr
Total Time25 mins
Course: Main Course
Cuisine: Brazilian
Keyword: beef bbq, meat bbq, picanha bbq
Servings: 6 people
Calories: 355kcal
Author: Laura Tobin

Ingredients

  • 2 lb picanha
  • 2 tbsp sea coarser salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp herbs Provencal (optional)
  • black pepper
US Customary - Metric
Love this recipe?Follow @YGuardianChef on Pinterest

Instructions

  • Marinate the picanha in salt, extra virgin olive oil, herbs and pepper. Massage the meat for about 30 seconds to make sure it absorbed the seasoning and let it rest for about 30 minutes to 1 hour
  • Prepare the charcoal in the barbecue, add some branches of rosemary 
  • Cut the Picanha in thick slices making sure each slice has a layer of fat on top
  • Once the fire is going put the Picanha on the barbecue, but be careful as the fat will trigger flames
  • Turn the meat until it is cooked at the desired stage: rare, medium rare or well done 
  • Remove the meat from the fire and let it rest covered for a few minutes
  • Cut the meat in slices, pour the juices on top and serve

Video

Liked this video?Check out My YouTube Channel!

Notes

Tips for barbecuing the Picanha

  • If you like your meat medium rare, cut the meat in thick slices so it will not easily overcook in the centre.
  • When marinating massage the meat for about 30 seconds.
  • Kept the meat at room temperature for at least 30 minutes before cooking.
  • Once the Picanha is on the barbecue be careful as the large layer of fat will melt triggering flames.
  • Continually check the temperature of the meat so that it does not overcook.
  • Before serving, the meat should be allowed to rest for a few minutes, preferably covered with aluminium foil to retain the heat.
  • Once the meat is cut into slices, pour the juices back over the meat

Nutrition

Nutrition Facts
Brazilian Picanha BBQ
Amount Per Serving
Calories 355 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 92mg31%
Sodium 2404mg105%
Potassium 405mg12%
Protein 30g60%
Vitamin A 25IU1%
Calcium 11mg1%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
GET NEW RECIPES SENT TO YOUR INBOXSign up to our newsletter Your Guardian Chef!

Recipes you might also like

For more potatoes recipes, check out the category: Main Course

Also check the recipes below:

Beef Pie With Marsala Sauce
This beef pie is a mix between an Italian spezzatino and a French beef bourguignon made with a Marsala sauce. Creamy, rich and decadent, perfect when you have friends over for dinner. #yourguardianchef #quicherecipes #squashrecipes #easterrecipes #pierecipes
Check out this recipe
Beef pie with marsala a slice cut on a plate
Classic Veal Milanese
Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries. #yourguardianchef #Italianrecipe #italianfood #veal
Check out this recipe
Veal Milanese with arugula salad
Daube Provencal
Beef Daube Provencal is a classic dish from the South of France, it is beef stewed in red wine flavored with vegetables, herbs and orange peels. It can be served with rice, fresh tagliatelle, warm or cold.
Check out this recipe
Daube provencal served on a plate with baked rice
Traditional Cassoulet Recipe
The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd. Traditional French Cassoulet made with beans pork, duck and saussages #yourguardianchef #frenchfood #onepot
Check out this recipe
Traditional French Cassoulet recipe
Magret de Canard à l'Orange Recipe
Magret de Canard sauce a l'Orange, duck breast with orange sauce, may seem like a complicated dinner, however it is not difficult to make. Step by step recipe easy to follow. #yourguardianchef #frenchrecipes #duck
Check out this recipe
Duck Magret de Canard sauce a l'Orange
Pork Casserole with Pineapple or whatever
It happened by chance, I wanted to make a Pork casserole with apples but realized at the last minutes that I did not have any apples but I had a pineapple, You can use whatever other vegetables or fruit you fancy.  #yourguardianchef #porkrecipes #pineapple
Check out this recipe
Pork Casserole with Pineapple or Whatever
Pulled Pork Pressure Cooker
If you want to feed a crowd but you don't have time for cooking, the pulled pork pressure cooker is the solution. You can use pork loin or pork shoulder. Serve with coleslaw, and wraps.#yourguardianchef #instantpot #pressurecooker #pulledpork
Check out this recipe
Pulled Pork Pressure Cooker
Brioche Sausage Rolls Recipe
Usually, sausage rolls recipe call for puff pastry, while this recipe uses homemade brioche dough. The sweet dough nicely contrasts the saltiness of the sausages and spicy mustard adds a little kick to each bite #yourguardianchef #rolls #sausage
Check out this recipe
Brioche Sausage Rolls Recipe

Filed Under: Main Course, Mediterranean cuisine, Mediterranean Meat, Recipes Tagged With: BBQ, Beef, entertaining

Previous Post: « The Spooky Pasta With Black Ink Cuttlefish Recipe
Next Post: Beef Pie With Marsala Sauce And Mushrooms »

Reader Interactions

Comments

  1. Beth Neels

    9th April 2019 at 5:02 pm

    5 stars
    He was truly a barbecue master, Laura! These steaks are cooked perfectly! I am so sorry that you lost him so early, but it is wonderful that you have such great memories of him! Thanks for sharing this heartwarming post!

    Reply
    • Laura

      9th April 2019 at 6:54 pm

      Thank you Beth, I hope Liam will take over so we can keep enjoying and remembering him

      Reply
  2. Susan

    10th April 2019 at 7:53 pm

    5 stars
    Looks delicious! I’m not certain if our butcher carries this cut of meat, but I’m certainly going to ask! And what a nice way to honor your husband. xoxo

    Reply
    • Laura

      11th April 2019 at 8:21 am

      thank you

      Reply
  3. The Panicked Foodie

    12th April 2019 at 1:50 am

    5 stars
    I have never heard of Picanha BBQ before, so it was really interesting to read through this post. The finished dish looks amazing. This is also a beautiful tribute to your husband.

    Reply
    • Laura

      12th April 2019 at 5:39 am

      Thank you, it is a very nice piece of meat

      Reply
  4. Brian Jones

    12th April 2019 at 8:02 am

    5 stars
    That looks like a glorious piece of meat, fat is so synonymous with flavour when it comes to meat, I bet this tastes fantastic. A fine tribute!!!!

    Reply
    • Laura

      12th April 2019 at 8:10 am

      Thank you Brain

      Reply
  5. Julie

    12th April 2019 at 9:48 pm

    5 stars
    What a great twist on BBQ!!! I bet this tastes amazing with all that flavor from the charcoal!

    Reply
    • Laura

      13th April 2019 at 6:52 am

      thank you, yes it does

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hello, welcome to my blog and thank you for stopping by. I am Laura and as an Italian living in France, I will share with you traditional European Mediterranean recipes. Cooking and eating together with family and friends are everlasting memories. I want to help you to make many more. Read More…

view of the garden from the living room

Holiday Rental

Follow me

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Subscribe to our newsletter

Mediterranean Seafood

Salmon Tartare Starter
Chayote squash recipe with mussels and Begonia on a plate with a spoon
Warm Octopus Salad “Legs” and Potato
Pasta zucchini with shrimp served on a plate
Stuffed Calamari Recipe
Baked Salmon Fillet In Oven With steamed zucchini
Pasta With Black Ink Cuttlefish Recipe
linguine with clams
Shrimp tomato pasta
Calamari Squid
Cod salmon fish pie
Halibut Baked With Potatoes And Onions
Homemade Paella Seafood and Sausage
shrimp crab broth
Swordfish recipes roasted wheel
fresh swordfish facts cuts and recipes

See More;

Mediterranean Vegetables

Chayote squash recipe with mussels and Begonia on a plate with a spoon
Fresh tomato soup Salmorejo
Roast Pumpkin Soup with edible flowers served in a squash
Pasta alla Norma on a serving dish with a fork taking some pasta
Italian zucchini frittata sucked up on a serving plate
Simple Tomato Sauce Recipe
Tomato sauce with fresh tomatoes in jars
socca chip dipping into aubergine caviar
Fried zucchini flowers layed on a serving dish
Roasted butternut squash on a serving dish with butter and parmesan
Healthy Eggplant Parmesan
Pasta with truffle served on a plate truffle on the side and serving dish in the background
Deep Fried Eggplant Balls
Stuffed Round Courgettes
Easy Ratatouille Recipe Baked
Italian potato salad in a bowl

See More;

Mediterranean Menu Idea

Porcini mushroom risotto served in a Parmesan bowl
Baked rice pilaf served on a plate
homamade panini bread recipe
6 savoury pies recipes
Fried pizza with tomato sauce and mozzarella
Pasta a frittata Italian fried pasta
How to make Italian Gnocchi
Mediterranean picnic with horses

See More;

Footer

brands I have worked with

Copyright © 2019 · yourguardianchef.com ·   | Privacy | Terms

139shares