Brazilian recipe
Bacon-Stuffed Picanha
This bacon-stuffed picanha is an absolute showstopper for your next Aussie barbie. Using a 1.3kg cut, this recipe delivers a succulent, bold flavour profile that is guaranteed to impress your mates.
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Ingredients
1 whole picanha cut (approx. 1.3kg)
Juice of 1 large orange
1 tbsp unsalted butter
150g sliced bacon
1 cup coarse salt
Juice of 1 large orange
1 tbsp unsalted butter
150g sliced bacon
1 cup coarse salt
Where to find ingredients
Picanha is best sourced from a local butcher; ask for the 'rump cap' with the fat cap left intact. For the bacon, look for quality rindless streaky bacon in the refrigerated deli section of any Coles or Woolworths. Coarse salt is standard in the baking or spice aisle of most supermarkets. Oranges for the fresh juice can be found in the produce department.
Preparation method
- Use a thin, sharp knife to create a pocket in the centre of the picanha, being careful not to pierce the sides
- Drizzle the beef all over with orange juice, ensuring some gets inside the cavity
- Let the meat marinate for 4 hours so it really soaks up that flavour
- Stuff the pocket with the bacon slices and secure the opening
- Spread the butter all over the surface of the meat
- Cover the meat with a generous layer of coarse salt, pressing down lightly so it sticks to the butter
- Place the picanha on the grill about 40cm above a high heat, keeping the fat cap facing down for 20 minutes
- Flip the piece over so the fat cap is now facing upwards
- Once you notice the meat has puffed up slightly, pull it off the heat
- Transfer the meat to a tray, cover it with a clean tea towel and let it rest for 10 minutes
- Return the meat to the grill, fat side up, for another 5 minutes to reach the perfect doneness
- Slice into thin strips, just like you would with roast beef, and serve it up straight away
Observations
Taking your backyard barbecue to the next level, this dish transforms the prized picanha into a truly sophisticated feast. The secret lies in the citrus marinade that tenderises the beef, combined with a crucial resting technique that locks in those juices, resulting in a steakhouse-quality experience at home.
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