Brazilian Churrasco de Picanha

Ingredients

• 1.5 lbs picanha steak (top sirloin cap), about 1.5 inches thick
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 whole garlic cloves, minced
• 2 tbsp olive oil
• 1 whole fresh lime wedges (for serving)

Instructions

1. 1

   Remove the picanha from the refrigerator and place it on a cutting board. Score the fat cap in a crosshatch pattern by making shallow cuts 1/2-inch apart in one direction, then 1/2-inch apart in the opposite direction, cutting only 1/8-inch deep into the fat—this helps seasoning penetrate and renders the fat evenly during cooking.

2. 2

   Sprinkle 2 teaspoons of kosher salt evenly across both sides of the steak, pressing gently so it adheres to the meat. Sprinkle 1 teaspoon of black pepper across both sides.

3. 3

   Mince the 3 garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots. Mix the minced garlic with 2 tablespoons of olive oil in a small bowl, stirring until combined.

4. 4

   Preheat your grill to high heat (you should be able to hold your hand 4 inches above the grates for only 2 seconds), or set a cast-iron skillet over high heat for 3 minutes until it is smoking.

5. 5

   Brush the garlic-oil mixture across both sides of the steak, coating it evenly. Place the steak directly on the hot grill grates or in the hot skillet, fat-side down, and do not move it for 4 minutes until the fat cap is deep golden-brown and charred at the edges.

6. 6

   Using tongs, flip the steak over. Continue cooking on medium-high heat for 3 to 4 minutes (total of 7–8 minutes for rare-to-medium-rare), until an instant-read thermometer inserted horizontally into the thickest part reads 130°F for medium-rare—the meat will feel slightly soft when pressed with your finger.

7. 7

   Transfer the steak to a clean cutting board and let it rest, undisturbed, for 5 minutes—this allows the juices to settle back into the meat so it stays juicy when sliced.

8. 8

   Slice the steak against the grain (perpendicular to the long muscle fibers) into 1/2-inch-thick strips by placing your knife blade at a 90-degree angle to the grain and cutting straight down. Arrange the slices on a serving plate.

9. 9

   Serve the sliced picanha immediately with fresh lime wedges on the side, squeezing lime juice over each bite to brighten the rich, savory beef.

Tools you’ll need

• cutting board
• sharp chef's knife
• grill or 12-inch cast-iron skillet
• tongs
• instant-read thermometer
• small bowl
• serving plate

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