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picanha bbq cut in slices

📋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
Course Main Course
Cuisine Brazilian
Keyword beef bbq, meat bbq, picanha bbq
Prep Time 10 minutes
Cook Time 15 minutes
resting time 1 hour
Total Time 25 minutes
Servings 6 people
Calories 355kcal


  • Cut the Picanha in thick slices making sure each slice has a layer of fat on top
  • 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 
    barbecue charcoal
  • 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



  • 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


Calories: 355kcal | Protein: 30g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 2404mg | Potassium: 405mg | Vitamin A: 25IU | Calcium: 11mg | Iron: 2.6mg