Brazilian Grilled Beef Cut
A thick, juicy steak with a deeply charred crust and tender, rosy center, inspired by the classic Brazilian churrasco style. Simple seasoning lets the beef shine.
- Total time
- 45 min
- Servings
- 4
- Calories
- 550
- Protein
- 45g
Ingredients
- 2 lb beef picanha (or sirloin cap)
- 1.5 tbsp coarse salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Score the fat cap of the 2 lb beef in a crosshatch pattern, cutting just into the fat but not the meat. Pat the beef dry with paper towels.
- 2
Season generously on all sides with the 1.5 tbsp coarse salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.
- 3
Preheat a grill or cast-iron skillet over high heat until smoking hot. Brush the beef with the 2 tbsp olive oil.
- 4
Place the beef fat-side down and sear until the fat renders and is deeply browned, about 5 minutes.
- 5
Turn and grill the other sides, turning every 2-3 minutes, until an instant-read thermometer reads 125°F for medium-rare, about 12-15 minutes total.
- 6
Transfer to a cutting board and rest for 10 minutes. Slice against the grain into thick strips and serve.
- 7
For extra flavor, sprinkle with more coarse salt and a squeeze of lime before serving, if desired.
Tools you’ll need
- Grill or cast-iron skillet
- Instant-read thermometer
- Cutting board
- Sharp knife
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