Seared Picanha with Fleur de Sel
A showstopping Brazilian churrasco steak seared hard in a cast-iron skillet, finished with coarse salt and a squeeze of lime. Tender, juicy, and ready in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb picanha steak (cap on)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 whole lime
- ½ tsp fleur de sel or coarse sea salt (finish)
Instructions
- 1
Pat the picanha completely dry with paper towels. Season generously on both sides with kosher salt and black pepper.
- 2
Heat a cast-iron skillet over medium-high until smoking, about 2 minutes.
- 3
Sear the picanha 4 minutes per side without moving — the cap should char deeply and the center stay medium-rare.
- 4
Transfer to a cutting board and rest for 5 minutes, then slice against the grain into 1/2-inch strips.
- 5
Arrange slices on a warm plate. Finish with a pinch of fleur de sel and a squeeze of fresh lime juice.
Tools you’ll need
- 12-inch cast-iron skillet
- paper towels
- cutting board
- sharp knife
- tongs
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