Brazilian recipe
Picanha Stuffed with Bacon: A Classic Brazilian BBQ Treat
Picanha stuffed with bacon is an irresistible classic from Brazilian barbecues. Using a cut of about 1.3kg, this recipe ensures a juicy and bold flavour that will surely 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
You can get the picanha cut at most butcher shops and supermarkets. Look for a piece with a good fat cap. The bacon and orange are standard items found in any grocery store. Coarse salt can be found in the spice aisle of most supermarkets.
Preparation method
- Use a sharp knife to carefully create a slit down the centre of the picanha, making a pocket without piercing 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 properly absorb the flavour
- Fill the inside of the pocket with the bacon slices and close the opening
- Spread the butter all over the surface of the meat
- Cover the meat with the coarse salt, pressing lightly so it sticks well to the buttered surface
- Place the picanha on the grill, about 40 cm from a strong bed of coals, keeping the fat side down for 20 minutes
- Turn the piece over, leaving the fat side facing upwards
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer it to a platter, cover with a clean tea towel, and let it rest for 10 minutes
- Return the meat to the grill, fat side up, for another 5 minutes to reach the perfect doneness
- Slice into thin strips, like roast beef, and serve immediately
Observations
This preparation elevates picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderizes the meat and the resting technique, which guarantees a juicy result worthy of a high-quality steakhouse.
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