Grilled Picanha Steak
A Brazilian classic: thick slices of picanha (top sirloin cap) skewered, seasoned simply with coarse salt, and grilled over high heat until charred outside and juicy inside. The fat cap renders and crisps, basting the meat as it cooks.
- Total time
- 35 min
- Servings
- 4
- Calories
- 550
- Protein
- 45g
Ingredients
- 2 lb picanha steak (top sirloin cap), about 2 lbs
- 1 tbsp coarse salt (kosher or sea salt)
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Cut the 2 lb picanha against the grain into 1-inch thick slices, keeping the fat cap on each piece. Pat dry with paper towels.
- 2
Season both sides of each slice with the 1 tbsp coarse salt and 1 tsp black pepper. Let sit at room temperature for 20 minutes.
- 3
Thread the slices onto skewers, folding each piece so the fat cap faces outward. Press them snugly together.
- 4
Preheat a grill or grill pan over high heat until smoking. Brush the grates with the 2 tbsp olive oil.
- 5
Place the skewers on the grill, fat side down first. Cook until the fat is golden and crisp, about 3 minutes.
- 6
Turn and grill the other side for 3-4 minutes for medium-rare, or until the internal temperature reaches 130°F. The outside should be charred and crusty.
- 7
Remove from the grill and let rest for 5 minutes before slicing off the skewers. Serve warm.
- 8
Optional: sprinkle with more coarse salt or a squeeze of lime before serving.
Tools you’ll need
- Grill or grill pan
- Skewers (metal or soaked wooden)
- Tongs
- Meat thermometer
- Cutting board
- Knife
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