Brazilian recipe
Easy Homemade Garlic Picanha
A tender, succulent cut of picanha enhanced with a savory crust of crushed garlic. This classic method is a staple for a perfect outdoor cookout.
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Ingredients
1 picanha steak (approx. 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
You can find picanha at premium butcher shops or specialized meat counters in larger supermarkets. Coarse salt and fresh garlic are widely available in the dry goods and produce sections of local markets.
Preparation method
- Generously coat the entire piece of picanha with coarse salt.
- Allow the meat to marinate with the salt for 30 to 40 minutes.
- Make light crosswise scores on the fat cap without cutting through to the meat.
- Gently pat the meat to remove any excess coarse salt.
- Spread the crushed garlic thoroughly over the entire surface of the picanha.
- Prepare your barbecue grill with medium-heat coals.
- Place the picanha on the grill grate about 60 cm away from the heat source, ensuring the fat cap is facing upwards.
- Roast until you reach your desired level of doneness, being careful not to overcook it to maintain its natural juiciness.
Observations
Picanha with garlic is an iconic dish often served at Brazilian barbecues, celebrated for its rich marbling and bold flavor profile. By utilizing the whole cut of picanha and seasoning it generously with coarse salt and fresh garlic, you achieve a meat that is both melt-in-the-mouth tender and aromatic. It is an incredibly straightforward technique for anyone looking to serve an impressive main course that requires minimal preparation but delivers maximum satisfaction.
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