📋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.

Course Main Course

Cuisine Brazilian

Keyword beef bbq, meat bbq, picanha bbq

Prep Time 10

Cook Time 15

resting time 1

Total Time 25

Servings people

Calories 355kcal

Author Laura Tobin

Equipment

Ingredients

2 lb picanha
2 tablespoon sea coarser salt
2 tablespoon extra virgin olive oil
1 tablespoon herbs Provencal (optional)
black pepper

US Customary - Metric

Instructions

Cut the Picanha in thick slices making sure each slice has a layer of fat on top
2 lb picanha
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
2 tablespoon sea coarser salt, 2 tablespoon extra virgin olive oil, 1 tablespoon herbs Provencal, black pepper
Prepare the charcoal in the barbecue, add some branches of rosemary
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

Notes

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