Brazilian recipe
Garlic Crusted Picanha (Picanha no alho)
A succulent beef cut finished with a fragrant garlic crust, perfect for authentic barbecue enthusiasts.
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Ingredients
1 whole picanha (approximately 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
Picanha can be sourced from local butcher shops by asking for the rump cap or coulotte steak. Coarse salt and fresh garlic are available at any local supermarket or grocery store.
Preparation method
- Completely cover the picanha cut with coarse salt.
- Allow the salt to marinate the meat for 30 to 40 minutes.
- Make shallow crosswise incisions on the surface of the meat without cutting through completely.
- Gently pat the meat to remove any excess salt.
- Coat the entire piece of meat thoroughly with the crushed garlic.
- Prepare the grill with medium-heat charcoal embers.
- Place the picanha on the grill grate approximately 60 cm away from the heat, with the fat cap facing upward.
- Roast until the desired level of doneness is reached, taking care not to overcook the meat to maintain its juiciness.
Observations
Garlic picanha is a staple of traditional barbecue gatherings, celebrated for its remarkable tenderness and bold flavor. This method utilizes the whole picanha cut, seasoned generously with coarse salt and garlic to create a savory, aromatic crust. It is an excellent choice for anyone looking to serve an impressive main course with minimal fuss, ensuring every slice remains juicy and flavorful.
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