Brazilian recipe
Garlic-Crusted Picanha (Picanha no alho)
A tender and succulent steak infused with aromatic garlic, capturing the essence of a classic Brazilian barbecue favorite.
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Ingredients
1 whole picanha cut (approximately 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
Picanha is a specific cut from the rump cover. You can find high-quality beef at your local butcher shop or specialized meat suppliers. If Picanha is unavailable, a high-quality sirloin cap can serve as a suitable substitute. Use fresh garlic bulbs from any local market or vegetable vendor.
Preparation method
- Completely coat the entire picanha cut with coarse salt.
- Allow the meat to marinate with the salt for 30 to 40 minutes.
- Score the fat cap with light, shallow crosswise cuts, taking care not to pierce the meat itself.
- Gently tap the meat to remove any excess surface salt.
- Spread the crushed garlic generously over the entire surface of the cut.
- Prepare your charcoal grill to maintain a steady, medium-heat ember bed.
- Place the picanha on the grill grate about 60 cm above the heat source, ensuring the fat cap is facing upwards.
- Roast the beef until it reaches your preferred level of doneness, being careful not to overcook it so it retains its signature juiciness.
Observations
Picanha no alho is a quintessential staple of Brazilian grill culture, celebrated for its rich, bold flavors and remarkably tender texture. This method involves seasoning the whole picanha cut generously with coarse salt and garlic, allowing the aromatic qualities to penetrate the meat. It is a straightforward yet sophisticated way to serve a show-stopping main course that is sure to delight any barbecue enthusiast.
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