Brazilian recipe
Bacon-Stuffed Picanha: A Juicy Barbecue Classic
A classic Brazilian barbecue favourite, this bacon-stuffed picanha uses a roughly 1.3kg cut to deliver a rich, succulent flavour that's 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 sea salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse sea salt
Where to find ingredients
You can find picanha, a popular cut of beef, at most butcher shops and larger supermarkets across India. Look for cuts with a good layer of fat. Fresh oranges are readily available in local markets and grocery stores. Unsalted butter is a common pantry staple found in any supermarket. Bacon can be purchased from larger supermarkets and specialty stores. Coarse sea salt is usually available in the spices or baking sections of supermarkets.
Preparation method
- Using a thin-pointed knife, carefully create a central slit in the picanha to form a pocket, being careful not to pierce the sides
- Pour the orange juice all over the meat, ensuring the liquid also gets into the cavity
- Let the meat marinate for 4 hours to absorb the flavour well
- Fill the pocket with the bacon slices and secure the opening
- Spread the butter evenly over the entire surface of the cut
- Coat the meat with coarse sea salt, pressing gently to help it stick to the butter layer
- Place the picanha on the grill about 40 cm from strong embers, with the fat side down for 20 minutes
- Turn the cut over, leaving the fat side facing up
- When the meat appears to puff up slightly, remove it from the heat
- Transfer to a platter, cover 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 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 tenderises the meat and the resting technique, which ensures a juicy result worthy of a high-end steakhouse.
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