Brazilian recipe
Bacon-Stuffed Picanha (Picanha recheada com bacon)
Bacon-stuffed picanha is an irresistible barbecue favourite. Using a cut of about 1.3 kg, this recipe delivers juicy, full-bodied flavour that is sure to impress your guests.
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Ingredients
1 picanha joint (approx. 1.3 kg)
Juice of 1 large orange
1 tbsp unsalted butter
150 g sliced bacon
1 cup coarse salt
Juice of 1 large orange
1 tbsp unsalted butter
150 g sliced bacon
1 cup coarse salt
Where to find ingredients
Look for picanha at a butcher or supermarket meat counter; bacon, butter, and salt are in the chilled dairy, bacon, and grocery aisles, and oranges are in the fresh fruit section.
Preparation method
- Use a sharp-pointed knife to cut a central opening in the picanha, taking care not to cut through the sides and form a pocket
- Pour the orange juice over the whole cut, making sure some of the liquid gets into the cavity as well
- Leave the meat to marinate for 4 hours so it can take on the flavour
- Fill the pocket with the bacon slices and close the opening
- Spread the butter over the entire surface of the cut
- Cover the meat with the coarse salt, pressing it lightly so it sticks well to the butter layer
- Place the picanha on the grill 40 cm from a strong bed of embers, keeping the fat side down for 20 minutes
- Turn the cut so the fat cap is facing up
- When you notice the meat has puffed up slightly, remove it from the heat
- Transfer to a tray, cover with a clean tea towel, and leave to rest for 10 minutes
- Return the meat to the grill, with the fat side up, for another 5 minutes to reach the ideal point
- Slice into thin strips, like roast beef, and serve straight away
Observations
This method turns picanha into a more refined dish. The key is the citrus marinade, which helps tenderise the meat, and the resting step, which keeps it juicy and worthy of a top-quality steakhouse.
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