20-Min Grilled Picanha with Charred Bread
Thick-cut Brazilian beef steak seared hard until the fat cap crisps, sliced and served with grilled bread. Authentic churrasco vibes, weeknight speed.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb picanha steak (cap-on, 1.5 to 2 inches thick)
- 1.5 tsp coarse sea salt
- ½ tsp black pepper
- 2 whole fresh limes
- 4 slices crusty bread (ciabatta or similar)
- 2 tbsp olive oil
Instructions
- 1
Let picanha sit at room temp 10 minutes. Score the fat cap in a crosshatch, then salt and pepper both sides generously.
- 2
Heat a grill or cast-iron skillet to high (until a drop of water sizzles instantly off the surface).
- 3
Sear picanha fat-cap side DOWN for 90 seconds without moving. Flip and sear the other side 2 minutes for medium-rare.
- 4
Remove to a warm plate and rest 5 minutes. Brush bread slices with olive oil and char on the grill 1–2 minutes per side.
- 5
Slice the picanha against the grain into 1/2-inch strips, keeping the crispy fat intact on each piece.
- 6
Plate the sliced beef, lay bread alongside, and squeeze fresh lime over everything.
Tools you’ll need
- cast-iron skillet or grill (preferably grill)
- sharp knife for slicing
- tongs
- cutting board
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