Picanha

Method

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1. Score the fat cap in a criss-cross pattern about 1 cm apart, cutting through the fat but not into the meat. Rub the coarse salt all over and leave at room temperature for 30 minutes.

   Mark done Start 30 min timer

2. Mix the tomatoes, onion, green pepper, vinegar, oil, parsley and salt for the vinagrete and set aside.

   Mark done

3. Heat a barbecue to medium-high, with a hot side and a cooler side.

   Mark done

4. Sear the picanha fat side down over the hot side for 5 minutes, until the fat is golden and crisp. Sear the other sides for 3 minutes each.

   Mark done Start 5 min timer

5. Move the meat to the cooler side, fat side up, close the lid and cook for 15 to 20 minutes, until the centre reads 52 to 54°C for medium-rare.

   Mark done Start 15 min timer

6. Rest the meat for 10 minutes, then slice thinly across the grain and serve with the vinagrete.

   Mark done Start 10 min timer

Chef’s Tips

• Do not trim the fat cap. It bastes the meat and crisps into the best part.
• Salt with coarse salt only. Fine salt dissolves into the surface and makes it too salty.
• Slice against the grain, thin. Along the grain the meat is chewy.

Pairing Suggestions

• Farofa
• Rice and beans
• A cold caipirinha

Storage & Reheating

Keep in the fridge up to 3 days. It is good sliced cold in sandwiches.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.