The thrill of grilling wafted through my backyard as I tossed the skewers onto the hot grate, and suddenly I was transported to a bustling Brazilian steakhouse. The rich aroma of Picanha Steak, with its juicy texture and smoky flavor, is nothing short of decadent. I can’t help but recall fond memories of celebrations centered around mouthwatering barbecue, where every bite was savored, and friends gathered around the grill, relishing in the experience.
What I adore about these Brazilian-style skewers is their simplicity. Just a few essential ingredients—seasoned to perfection—transform this beautiful sirloin cap into an irresistible feast. No elaborate preparations, just quality meat, ideal seasoning, and the hypnotizing sizzle of the grill. Whether you’re a seasoned chef or just looking for a way to elevate your weeknight dinners, Picanha will surely impress. Join me as I share this delightful recipe that promises to bring the essence of traditional churrasco right to your kitchen.
Why is Picanha Steak a Must-Try?
Simplicity: This recipe shines with minimal ingredients, making it easily approachable for everyone.
Rich Flavor: The unique fat cap enhances the steak’s natural taste, delivering a juicy, mouthwatering experience.
Quick to Grill: In just a few steps, you can impress your guests with perfectly grilled skewers that evoke Brazilian flavors.
Versatility: Pair with chimichurri or fresh salsa to suit your palate, making it adaptable for any gathering.
Crowd-Pleaser: Whether hosting a summer BBQ or a cozy family dinner, Picanha Steak is sure to be a hit!
Picanha Steak Ingredients
For the Skewers
• Sirloin Cap – Key ingredient for a juicy Picanha Steak; ask your butcher for pre-cut picanha for convenience.
• Kosher Salt – Essential for flavor enhancement; allows the meat to develop its rich taste as it rests.
• Freshly Ground Black Pepper – Optional for adding a hint of heat; use a coarse grind for best results.
• Vegetable Oil – Helps to grease the grill, ensuring your delicious skewers don’t stick during cooking.
For Serving
• Chimichurri – A vibrant sauce that complements the richness of the steak, adding a fresh, herby contrast to each bite.
How to Make Picanha Steak
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Preparation: Allow your sirloin cap to rest at room temperature for 20-30 minutes. Generously sprinkle kosher salt over the meat to enhance its natural flavors while it rests.
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Skewering: Cut the picanha into 2-inch pieces, ensuring to keep the prized fat cap intact. Insert metal skewers through the meat, curling it around each skewer for even cooking.
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Grilling: Preheat your grill and lightly grease the grates with vegetable oil. Place the skewers over high heat, cooking until they reach your desired doneness (medium-rare: about 130°F, medium: about 140°F). Look for beautiful grill marks and avoid puffing the meat too much.
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Resting: Remove the skewers from the grill and let them rest for several minutes. This allows the juices to redistribute, ensuring your Picanha Steak remains succulent and tender.
Optional: Serve with a drizzle of chimichurri for added flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Picanha Steak?
Create a memorable meal that brings the flavors of Brazil right to your table and satisfies every craving.
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Grilled Vegetables: Bell peppers, zucchini, and red onions charred on the grill enhance the meal’s vibrant colors and add a smoky note.
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Chimichurri Sauce: This zesty herb sauce provides a refreshing contrast to the rich, juicy steak, elevating the entire dish.
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Fresh Salad: A simple mixed green salad with a tangy vinaigrette cleanses the palate and balances the hearty meatiness of the skewers.
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Toasted Bread: Serve warm, crusty bread for soaking up flavorful juices from the Picanha, creating delightful bites with each morsel.
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Crispy Potatoes: Roasted or fried potatoes add a satisfying crunch and a fantastic pairing for the juicy tenderness of the steak.
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Brazilian Rice: Aromatic rice with a hint of lime and cilantro helps absorb the delicious juices and ties the meal together seamlessly.
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Red Wine: A full-bodied red wine, such as Malbec, enhances the robust flavors of the Picanha while adding a sophisticated touch to your dinner.
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Chocolate Mousse: End the meal on a sweet note with creamy chocolate mousse, providing a luscious and decadent treat that complements the savory entrée.
Expert Tips for Perfect Picanha Steak
• Hot Grill: Ensure your grill is preheated to high temperatures for a beautifully seared crust and juicy interior; this is crucial for your Picanha Steak.
• Fat Cap Importance: Avoid excessive trimming of the fat cap; it brings rich flavor and moisture while cooking.
• Even Cooking: Monitor hot spots on your grill to prevent uneven cooking; rotating skewers may help achieve uniform doneness.
• Resting Time: Don’t skip the resting phase! Letting the meat sit post-grill retains moisture, ensuring each bite of Picanha Steak is succulent and delicious.
• Flavor Variations: For a twist, consider adding a touch of smoked paprika or garlic powder before grilling for added depth in flavor.
How to Store and Freeze Picanha Steak
Fridge: Store cooked Picanha Steak in an airtight container for up to 2 days. Allow the steak to cool to room temperature before sealing to maintain its flavor.
Freezer: For longer storage, place cooled, sliced Picanha Steak in a freezer-safe bag, removing as much air as possible. It can last up to 3 months in the freezer.
Reheating: To reheat, thaw overnight in the fridge and wrap the steak in foil; warm in the oven at 350°F until heated through, preserving moisture and tenderness.
Room Temperature: Serve at room temperature for optimal flavor. If transporting leftovers, ensure they’re kept cool for safety, ideally consuming them within 2 hours.
Make Ahead Options
These flavorful Picanha Steak skewers are an excellent choice for meal prep! You can season the sirloin cap with kosher salt up to 24 hours in advance, allowing the flavors to develop beautifully. Simply wrap the seasoned steak tightly in plastic wrap and refrigerate it until you’re ready to skewer it. The skewering can also be done up to 3 days ahead; just keep the skewers covered in the fridge, ensuring they remain moist. When it’s time to cook, preheat the grill, then grill the skewers to your desired doneness, and you’ll have juicy, mouthwatering Picanha Steak ready to impress your family or friends—just as delicious as if you made it on the spot!
Picanha Steak Variations & Substitutions
Feel free to explore these delicious twists and swaps to make this Picanha Steak recipe truly your own!
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Spicy Cajun: Add a sprinkle of Cajun seasoning before grilling for a fiery kick that enhances the meat’s flavor.
This variation adds warmth and character, perfect for those who love a bit of spice in their life. -
Garlic Boost: Rub minced garlic on the steak before seasoning for an aromatic twist.
Garlic pairs beautifully with the rich beef, creating a delightful savory aroma that wafts through the air while grilling. -
Different Cuts: If picanha isn’t available, substitute with ribeye or sirloin for a similar grilling experience.
Just keep an eye on the cooking time, as different cuts may require adjustments for optimal tenderness. -
Zesty Marinade: Marinate the steak in a mixture of lime juice, cumin, and olive oil for a tropical flair.
The zesty citrus adds brightness while tenderizing the meat, making it flavorful and juicy. -
Balsamic Glaze: Brush with balsamic glaze during the last few minutes of grilling for a sweet and tangy finish.
The caramelized sweetness complements the savory flavors perfectly, providing an elegant touch to your Picanha Skewers. -
Herb Infusion: Add fresh herbs such as rosemary or thyme to the grill for added aroma.
These fragrant herbs infuse the meat with earthy undertones that elevate your grilling game. -
Salsa Swap: Serve with a zesty mango salsa instead of chimichurri for a fruity explosion of flavor.
The sweetness of mango with a hint of lime creates a refreshing contrast that beautifully balances the steak’s richness. -
Vegetarian Option: Swap the picanha with hearty portobello mushrooms for a delicious vegetarian alternative.
Grill these meaty mushrooms just like the steak for a smoky, satisfying experience your guests will love.
Picanha Steak Recipe FAQs
How do I choose the right Picanha steak?
Look for a sirloin cap that has a thick fat cap on top; this fat will render and add flavor as you grill. Freshness is key, so try to buy from a reputable butcher, and if possible, request pre-cut picanha for convenience.
How should I store leftover Picanha steak?
After cooking, let the Picanha steak cool to room temperature before transferring it into an airtight container. It can be stored in the refrigerator for up to 2 days. If you’re planning to keep it longer, consider freezing the steak to preserve its quality.
Can I freeze cooked Picanha steak?
Absolutely! To freeze, slice the cooked Picanha steak and place it in a freezer-safe bag, squeezing out excess air. It can be stored in the freezer for up to 3 months. Remember to label the bag with the date for easy tracking!
What should I do if my Picanha steak is too tough?
If your Picanha steak turns out tough, it might be due to overcooking or not letting it rest properly. Ensure that you cook it to the recommended internal temperatures (medium-rare: 130°F, medium: 140°F) and allow it to rest covered for about 5-10 minutes after grilling. This resting period helps the juices redistribute.
Is Picanha steak safe for pets?
While small amounts of cooked, unseasoned Picanha steak can sometimes be given to pets as a treat, it’s best to avoid fatty meats altogether. The fat cap can upset their stomachs, and always consult your veterinarian before introducing new foods to your pet’s diet.
What if I can’t find Picanha?
If you can’t find Picanha, don’t worry! You can use other cuts like ribeye or flank steak as alternatives. Just be mindful to adjust cooking times based on the thickness of the cut, as each type of beef may cook differently.
Grill Perfect Brazilian Picanha Steak for a Home Feast
Ingredients
Equipment
Method
- Allow your sirloin cap to rest at room temperature for 20-30 minutes. Generously sprinkle kosher salt over the meat to enhance its natural flavors while it rests.
- Cut the picanha into 2-inch pieces, ensuring to keep the prized fat cap intact. Insert metal skewers through the meat, curling it around each skewer for even cooking.
- Preheat your grill and lightly grease the grates with vegetable oil. Place the skewers over high heat, cooking until they reach your desired doneness.
- Remove the skewers from the grill and let them rest for several minutes to allow the juices to redistribute.
- Serve with a drizzle of chimichurri for added flavor.