Brazilian recipe
Bacon-Stuffed Picanha for the Grill
This bacon-stuffed picanha is an absolute showstopper for any backyard barbecue. With a 1.3kg cut and a zesty citrus marinade, this juicy, flavorful roast is sure to impress your guests.
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Ingredients
1 piece of picanha (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
Picanha: Look for it at local butchers or specialized meat shops. If unavailable, ask for 'rump cap' or 'sirloin cap' with the fat layer intact. Orange: Easily found in any grocery produce aisle. Unsalted butter: Available in the dairy section of any supermarket. Bacon: Standard sliced bacon from your local butcher or supermarket deli counter. Coarse salt: Look for 'rock salt' or 'coarse sea salt' in the spice or baking aisle of local grocery stores.
Preparation method
- Use a thin, sharp knife to cut a pocket into the thickest part of the picanha, being careful not to pierce the sides
- Pour the orange juice over the meat, making sure it gets well into the pocket and coats the entire surface
- Let the beef marinate for 4 hours so it can really soak up those bright flavors
- Stuff the bacon slices deep inside the meat pocket and secure the opening if needed
- Rub the butter all over the outside of the picanha
- Coat the meat thoroughly with the coarse salt, pressing down lightly so it sticks to the butter layer
- Place the picanha on the grill, about 40 cm away from high heat, with the fat cap facing down for 20 minutes
- Flip the meat so the fat cap is now facing upward
- Once you notice the meat puffing up slightly, take it off the grill
- Transfer to a tray, cover it 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 finish to your preferred doneness
- Slice into thin strips, just like you would a roast beef, and serve immediately
Observations
Transform your picanha into a gourmet centerpiece with this simple technique. The secret lies in a citrus-forward marinade that tenderizes the beef and a carefully timed resting period, ensuring every slice is succulent and reaches churrascaria-quality standards.
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