Brazilian recipe
Bacon-Stuffed Picanha: A Juicy BBQ Classic
This bacon-stuffed picanha is an irresistible classic for Brazilian barbecues. Using a piece of about 1.3kg, this recipe guarantees a succulent and bold flavor that will surely impress your guests.
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Ingredients
1 picanha cut (approx. 1.3kg)
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse salt
Where to find ingredients
You can find picanha cuts at most butcher shops and larger supermarkets. Look for the characteristic fat cap. Bacon slices are readily available in the refrigerated section of any grocery store. Fresh oranges for juice are common in the produce aisle. Unsalted butter is a staple in dairy sections, and coarse salt can be found with other seasonings or in the grilling section of supermarkets.
Preparation method
- Using a sharp knife, carefully create a pocket in the center of the picanha, making sure not to pierce the sides
- Pour the orange juice all over the meat, ensuring the liquid also gets inside the pocket
- Let the meat marinate for 4 hours to fully absorb the flavor
- Fill the inside pocket with the bacon slices and close the opening
- Spread the butter evenly over the entire surface of the beef
- Cover the meat with the coarse salt, pressing lightly so it adheres well to the butter layer
- Place the picanha on the grill, about 40 cm from a strong heat source, with the fat side down for 20 minutes
- Flip the cut, leaving the fat side facing up
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer it to a platter, cover with a clean kitchen towel, and let it rest for 10 minutes
- Return the meat to the grill, fat side up, for another 5 minutes to reach the ideal doneness
- Slice it into thin strips, like roast beef, and serve immediately
Observations
This preparation turns picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderizes the meat and the resting technique, which ensures a juicy result worthy of a high-quality steakhouse.
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