Brazilian recipe
Garlic-Crusted Picanha (Picanha no alho)
A succulent, flavourful Brazilian steak finished with a fragrant garlic crust—the ideal showstopper for your next barbecue.
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Ingredients
1 picanha joint (approx. 1.2 kg)
Coarse sea salt, to taste
Crushed garlic, to taste
Coarse sea salt, to taste
Crushed garlic, to taste
Where to find ingredients
You can source quality picanha from a local butcher (ask for the 'rump cap' with the fat cap intact). If unavailable, top sirloin or rump steak are common alternatives. Coarse sea salt and fresh garlic are readily available at any local supermarket produce and baking aisles.
Preparation method
- Completely coat the picanha joint with the coarse sea salt.
- Allow the salt to dry-brine the meat for 30 to 40 minutes.
- Score the fat cap in a light cross-hatch pattern, being careful not to cut into the meat.
- Gently pat the picanha to remove any excess salt.
- Evenly cover the entire joint with the crushed garlic.
- Prepare your barbecue with medium-heat glowing coals.
- Place the picanha on the grill grate, approximately 60 cm above the heat source, with the fat side facing upwards.
- Grill until your preferred level of doneness is reached, taking care not to overcook to preserve its natural juiciness.
Observations
Picanha no alho is a quintessential staple of the Brazilian barbecue, celebrated for its melt-in-the-mouth texture and bold, savoury profile. This method involves seasoning the whole picanha joint generously with coarse salt and a punchy garlic coating, resulting in a beautifully aromatic crust that contrasts with the tender beef. It is an approachable way to master this iconic cut, ensuring a impressive centrepiece with minimal fuss.
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